QiMeal
Jajka Faszerowane z tuńczykiem
Jajka Faszerowane z tuńczykiem · ready in 49 min · 4 servings · 313 kcal per serving · easy · 9 ingredients
A classic Polish festive breakfast platter: firm egg whites filled with creamy tuna yolk salad, brightened by pickle, pepper, and onion.
- Prep
- 27 min
- Cook
- 12 min
- Total
- 49 min
- Serves
- 4
- kcal
- 313
- Difficulty
- easy
Ingredients · 4 servings
- 8Egg
- 185 gCanned tuna, drained and flaked
- 80 gRed bell pepper, finely diced, with a few thin strips reserved (to serve)
- 100 gPickled cucumber, finely diced
- 35 gRed onion, finely diced
- 60 gMayonnaise
- 1 tspDijon mustard
- ⅓ tspSalt
- ½ tspBlack pepper, ground
Equipment
stovetop, saucepan, mixing bowl, knife, cutting board, fork, spoon, piping bag, colander, serving platter
Instructions
- Gather Ingredients
Gather and measure all ingredients; set out a saucepan, bowl, knife, board, fork, spoon, piping bag, colander, and serving platter. · 3 min
What to look for: All ingredients are measured and tools are within reach.
- Boil Eggs
Place 8 eggs in a saucepan, cover with cold water, bring to a steady boil, then simmer for 10 minutes to hard-boil. · 12 min
When it is done: Yolks should be fully set with no liquid center after boiling.
- Cool Peel Halve
Transfer eggs to cold water for 10 minutes, peel carefully, and halve lengthways so the whites stay neat for filling. · 12 min
What to look for: Egg whites are smooth, firm, and cut into tidy halves.
- Prepare Filling Base
Scoop yolks into a bowl, drain the canned tuna well, flake it with a fork, and mash it into the yolks until crumbly. · 5 min
What to look for: The tuna and yolks look evenly broken into small crumbs.
- Dice Vegetables
Dice the red bell pepper, pickled cucumber, and red onion very finely; reserve a few thin pepper strips for garnish. · 6 min
What to look for: Vegetable pieces are small enough to blend smoothly into the filling.
- Mix Tuna Filling
Add diced vegetables, mayonnaise, Dijon mustard, salt, and black pepper to the bowl; mix until moist but still slightly textured. · 4 min
What to look for: The filling holds together softly and is not runny.
- Fill Egg Whites
Spoon or pipe the tuna filling into the egg white halves, mounding it gently without tearing the whites. · 5 min
What to look for: Each egg half has a rounded mound of filling.
- Serve Chilled
Arrange the stuffed eggs on a platter, garnish each with a red pepper strip, and serve chilled or at cool room temperature. · 2 min
What to look for: The platter looks neat, colorful, and ready for breakfast service.
Nutrition (per serving)
| kcal | 313 |
|---|---|
| Protein | 25 g |
| Carbohydrates | 4 g |
| of which sugars | 2 g |
| Fat | 21 g |
| of which saturated | 5 g |
| Fibre | 1 g |
| Sodium | 865 mg |
Nutri-ScoreB
Allergens
Contains: eggs, fish, mustard
Ingredient substitutions
Red bell pepper
- Pickled cucumber: Adds crunch and acidity instead of the pepper's sweetness.
Pickled cucumber
- Red bell pepper: Use only if you need a milder filling; the pickle tang will be reduced.
Red onion
- Red bell pepper: Makes the filling sweeter and less sharp while keeping a fine crunch.
Dijon mustard
- Mayonnaise: The filling will be milder and creamier without mustard sharpness.
Salt
- Black pepper: This adds seasoning heat, not saltiness; use only if reducing salt.
Black pepper
- Salt: Use sparingly if you want less pepper heat; it changes the balance.
