How Do You Like Your Eggs In The Morning?

             

Left or right? Chocolate or natural? Treat or main-stay? Your choice …

You won’t find us saying yeah or nay, nor offer any judgemental high-handed notion about abstaining from or foregoing these holiday time edible pleasures. We realise that you’re grown up and can make ‘adulty’ decisions! But we also know that at this time of year things can go awry so we’re tempting you with what might be a better option and urging some portion control instead. It’s then down to you …

Eggs are just one of the temptations at Easter and whilst we don’t say no to the chocolate kind we do say have a good quality one and ideally make it small and measured if you indulge. And for a equally delicious treat why not opt for some stuffed eggs of a different kind instead?

The stuffed eggs we’ll be serving this Easter are flavoured with tuna and horseradish – simple but with a bit of a ‘kick’ and perfect to accompany drinks, add to the buffet table , or ideal to eat while chilling out and watching some sport or a box set on TV. A nutritious nibble …

We’ve gone a bit fancy with them and given them a cucumber mast . The idea being that they can help you sail your way through this choc fest safely and weather any stormy seas ahead. One things for certain, they won’t hang around for long and are great for sharing …

TUNA AND HORSERADISH STUFFED EGGS

Ingredients

METRIC/US

6 medium hard-boiled/hard-cooked eggs, shelled

120 g/5 oz can tuna steak in brine/or oil (I used John West no drain tuna steak in a little brine)

2 tbsp extra light mayonnaise or thick Greek yogurt

4 tsp creamed horseradish sauce

squeeze of lemon juice

salt and freshly ground black pepper

ground paprika or cayenne pepper to dust

cucumber slices to garnish

 

Method

1.  Halve the eggs lengthways and scoop out the yolks into a bowl.
2.  Add the tuna (drained if necessary), mayonnaise or yogurt, horseradish sauce, lemon juice and salt and pepper to taste. Mash with a fork very well or purée in a blender until smooth if preferred.
3.  Spoon back into the egg halves or place in a piping bag and pipe bag into the egg hollows.
4.  Place on a serving plate, dust with ground paprika or cayenne pepper and garnish with cucumber slices fixed with cocktail/wooden picks to represent sails. Chill until ready to serve.

 

MAKES 12

WLS PORTION: 1-2

 

CALORIES PER EGG HALF: 58

PROTEIN: 6.3g

CARBOHYDRATE: 0.8g

FAT: 3.2g

 

Images of tuna and horseradish stuffed eggs copyright © Bariatric Cookery (UK) Ltd