April 06, 2017
Lunch, Snacks, Fish,
Tuna, Dairy, Cheese, Parmesan, Eggs, Appetizers, Easy/Beginner Cooking, Quick Meals, Baby Shower, Entertaining, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Deep Fry, Stove Top more
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"From one of our national supermarkets monthly magazine Dec.'16."
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.
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.
A simple yet flavorful dish that’s both easy to make and wonderful to eat. I...
We really enjoyed these eggs Pat! But, I must confess that I didn't follow the method all the way through. My daughter who LOVES deviled eggs is watching her weight (so am I) and she pleaded with me not to fry them, so I obliged and stuffed them with the ingredients listed for the stuffing. I think that the addition of the lemon zest is superb and I will be adding it from now on. They were yum. At some point though, I will make it a point to make these by following the method all the way through because it is super interesting and have not seen it made this way before. Thank you ImPat for sharing. Made it for FYC.