Tuna and caper stuffed eggs

Ingredients

For 1 serving

• Eggs2
• Canned tuna in water20 g
• Nonfat Greek yogurt15 g
• Capers3 g
• Parsleyto taste

Contains: lactose, eggs, fish,

Method

1. Bring a small pan of water to the boil, lower the eggs in gently with a spoon and hard-boil them over medium heat for 9 minutes, until the yolk is set.
2. Cool them in cold water for a few minutes, peel and halve them lengthways; scoop out the yolks.
3. Blend the yolks with the well-drained tuna, the Greek yoghurt and the rinsed capers until smooth.
4. Fill the whites with the mixture and finish with chopped parsley.