Tuna & Dill Stuffed Eggs with Capers
"Elevate your appetizer game with these elegantly piped, protein-packed bites that blend zesty Mediterranean brightness with a classic comfort-food soul."
Instructions
Drain the canned tuna thoroughly, then flake it finely with a fork until light and uniform in texture.
In a mixing bowl, combine the tuna with mayonnaise, lemon juice, chopped capers, fresh dill, salt, and black pepper. Mix until smooth and well balanced.
Peel the hard-boiled eggs and slice them lengthwise. Carefully remove the yolks and set the whites aside.
Finely grate or mash the egg yolks, then fold them into the tuna mixture to create a creamy, cohesive filling.
Spoon or pipe the tuna mixture neatly back into the egg white halves, smoothing the tops for a clean presentation.
Slice the cherry tomatoes into long wedges.
Line a serving platter with crisp lettuce leaves, arrange the stuffed eggs on top, and garnish with the tomato wedges. Serve chilled for best flavor.