Recipe - Stuffed Eggs And Italian Eggs

STUFFED EGGS
4 Hard boiled eggs
1 small Tin tuna
1 tablespoon Chopped parsley
2 tablespoon Capers
1 tablespoon Mayonnaise
Pepper and salt

ITALIAN EGGS
4 Hard boiled eggs
1 tablespoon Fresh; finely chopped
; garlic
Freshly ground black pepper
Little black olives or
anchovy stuffed
; green olives halved
Extra virgin olive oil
Flat parsley coarsley
chopped
Sea salt

Stuffed Eggs:

Halve eggs, and mash the yolks with all ingredients until it is a thick
paste. Wet your fingers and form paste into a ball to fit back into the egg
white.

Why not try quartering the eggs, and use them in a plated salad.

Italian Eggs:

Carefully halve warm eggs. Sprinkle with salt and garlic.

Drizzle over oil, and a grind of pepper.

Converted by MC_Buster.

Per serving: 347 Calories (kcal); 20g Total Fat; (52% calories from fat);
40g Protein; trace Carbohydrate; 69mg Cholesterol; 302mg Sodium Food
Exchanges: 0 Grain(Starch); 5 One half Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.