Huevos Rellenos de Atún (Tuna Stuffed Eggs)
Halved boiled eggs filled with a creamy mix of tuna, mayonnaise and parsley. A Spanish tapas table staple.
- Time25 min
- LevelEasy
- Costabout £0.55 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 831kcal
- 6gcarbs
- 1.1gof which sugars
- 88.3gfat
- 23.8gsaturates
- 8.2gprotein
- 3.3gfibre
- 4.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Lower the eggs gently into a pan of boiling water. Boil for 10 minutes.
10 min - 2
Cool the eggs in iced water for 5 minutes, then peel. Cut in half lengthways.
5 min - 3
Scoop the yolks into a bowl and mash with a fork. Add the tuna, mayonnaise, lemon juice, parsley and pepper and mash until fairly smooth. Season with black pepper.
- 4
Spoon or pipe the filling back into the egg whites.
- 5
Top each half with a piece of olive and dust with paprika.
- 6
Chill for 20 minutes before serving. They keep for a day in the fridge.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
