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Le Chaudron recipe
Œufs farcis au thon
Tuna deviled eggs
⏱ 25 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
6hard-boiled eggs
150 g (5 oz)tuna, flaked
3 tbspmayonnaise
1 tablespoonmustard
1bunch chives, chopped
1 teaspoonpaprika
- 6 hard-boiled eggs
- 150 g (5 oz) tuna, flaked
- 3 tbsp mayonnaise
- 1 tablespoon mustard
- 1 bunch chives, chopped
- 1 teaspoon paprika
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Peel the eggs, halve lengthwise and scoop out the yolks.
- Mash the yolks with the tuna, mayonnaise and mustard.
- Stir in the chives and season.
- Pipe into the egg whites.
- Dust with paprika.
- Chill for 1 hour and serve cold.
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