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Stuffed Eggs

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4 hard-boiled eggs, shelled
60 g/ 2 oz ham, e.g. Serrano, finely diced
1 small can tuna, crumbled
450 g/ 1 lb whole spinach leaves, blanched
4 tbsp light mayonnaise


Serves: 4


Cut the eggs in half. Remove the yolks and reserve, taking care not to damage the whites.

Mash 2 of the yolks and combine with the ham and tuna to make a paste. Use to fill the egg whites.

Arrange a bed of blanched spinach leaves in a serving dish. Place the eggs on top, dress with a light mayonnaise, and sieve over the remaining yolks. Garnish with some olives, if liked.

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