Bell Pepper Stuffed Eggs

Ingredients

• Egg2 count (110 g)
• Scallion1 tablespoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)
• Canned Tuna in Water1/2 can (60 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Boil the eggs in a pot for 8-10 minutes. Remove, let cool for some minutes and peel.

2. 2

   Step 2

   At the same time, drain the tuna and put in a bowl.

3. 3

   Step 3

   Chop the bell pepper and scallion, and add to the bowl. Optional: Add chopped green olives.

4. 4

   Step 4

   Once the eggs are ready, cut in half carefully and remove the yolk using a spoon.

5. 5

   Step 5

   Add to the bowl with the olive oil and lemon juice. Add salt and pepper to taste.

6. 6

   Step 6

   Mix well and fill each egg with the prepared mixture.

7. 7

   Step 7

   If you have more filling, serve with the eggs.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bell Pepper Stuffed Eggs can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.