Summary

Ingredients

• 10 egg (s)
• 2 cans tuna
• 4 tablespoon cream (yoghurt salad cream), alternatively mayonnaise
• salt and pepper
• Paprika powder, noble sweet

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Instructions

1. Hard boil the eggs. Then quench, peel and cut in half lengthways.
2. Loosen the egg yolks with the help of a small spoon and place in a bowl. Drain the tuna well and add. Min. Add 4 tablespoons of yoghurt salad cream (if you want, you can also use mayonnaise, but it is much richer in fat) and mix it all together. Season to taste with salt, pepper and paprika powder.
3. Finally, fill the tuna mixture decoratively into the egg white halves.
4. Very suitable for buffets.
5. Tip: If you prefer it a little more liquid, you can add more yoghurt salad cream.