French stuffed eggs

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8 servings
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Eggs

By Food24 November 03 2009
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Ingredients (16)

8.00 eggs — hard-boiled, halved, yolks removed
TUNA FILLING
170.00 g tuna — tinned in oil, drained
100.00 ml mayonnaise
0.00 lemon juice
0.00 sea salt and freshly ground black pepper
PEANUT FILLING
1.00 garlic — cloves, crushed
5.00 ml cumin — ground
5.00 ml coriander — ground
1.00 red chillies — small, deseeded and chopped
125.00 ml peanuts
15.00 ml soy sauce
5.00 ml sugar
15.00 ml lemon juice
15.00 ml fresh coriander — chopped
30.00 ml milk
0.00 sea salt and freshly ground black pepper
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Method:

TUNA FILLING: Flake the tuna and mix with the mayonnaise. Add the lemon juice and salt and pepper to taste. Add the yolks of four eggs to the tuna mixture. Mash and fill eight egg white halves with the filling.
PEANUT FILLING: Heat a little oil in a small saucepan and fry the garlic and spices for a few minutes until fragrant.
Process the nuts in a food processor until very fine, add to the spice mixture with the remaining ingredients and mix well. Add the remaining egg yolks and mix.
Spoon into the remaining egg white hollows, also covering the edges of the egg whites.
Garnish with whole peanuts.



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