Crunchy Stuffed Eggs
April 06, 2017
"From one of our national supermarkets monthly magazine Dec.'16."
- Serving Size: 1 (84.7 g)
- Calories 169.5
- Total Fat - 9.6 g
- Saturated Fat - 2.6 g
- Cholesterol - 180.5 mg
- Sodium - 306.9 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 0.4 g
- Sugars - 2.1 g
- Protein - 10.5 g
- Calcium - 66.9 mg
- Iron - 1.4 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.1 mg
Place 10 eggs in a saucepan, cover with cold water and bring to the boil and once boiling, reduce heat slightly and boil for 7 minutes and then drain and run eggs under cold running water to stop the cooking process.
Peel eggs and cut in half lengthways and scoop out the yolk from each half and place half into a bowl (the remaining yolks can be used in sandwiches or added to potato salad).
Arrange white halves on a tray, keeping the matching halves of the same egg next to each.
Add tuna, 2 tablespoons of the mayonnaise, 1 tablespoon chives, lemon rind/zest to the bowl with the egg yolks and season with salt and pepper then mash with a fork ro combine.
Fill hollows of the egg whites with tuna mixture, smoothing surfaces and then rejoin the two matching halves of each egg back together.
Whisk remaining 2 eggs in a shallow bowl and place flour in a second bowl and into a third bowl combine breadcrumbs and parmesan.
Carefully coat the rejoined eggs in plain flour and then dip each into whisked egg to coat and finish with a good coating of breadcrumbs and repeat with remaining eggs, flour and crumbs.
Heat enough vegetable oil in a deep saucepan to be at least 10cm deep and fry 3 to 4 eggs at a time for 3 to 4 minutes, turning to colour evenly, until golden brown and drain on paper towel.
Mix remaining mayonnaise with remaining chives, lemon juice and garlic and season to taste and serve eggs with chive mayonnaise.
Tips & Variations
No special items needed.