Eggs stuffed with tuna and herbs

6 eggs, hard-boiled
1 can of tuna, drained
half a small onion, grate
20-25 g grated carrots
parsley, finely chop
1 tablespoon freshly squeezed lemon juice
corn to decorate

In a medium bowl, combine tuna, lemon juice, parsley and grated carrots and onions. Scrape the yolk of protein and starting every half a teaspoon of tuna mixture.
Garnish with parsley and corn.


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