Low Carb Keto Stuffed Eggs: the perfect starter. Read on if you’re bored of eating eggs the same way and you want to make something that is both delicious and easy.
Today I bring you stuffed eggs with a difference. Simple to make, very tasty, full of good fats and zero carbs (providing your mayonnaise is sugar free and carb free like the one I use).
It is, yet again, an old Italian recipe my mum used to make on special occasions. I’ve been making it for decades. Yes. You read that right. It is so easy that my mum let me make it all by myself (under her watchful eye) when I was a child. Of course in those days we didn’t have today’s gadgets and I remember whining about having a dead arm whilst beating the ingredients to a paste and my mum saying “A bit more. It needs to be smoother“. Despite the elbow work, I was always jumping for joy when she asked me to make stuffed eggs. I loved them then. I still love them today. And the beauty is that I haven’t had to change a single ingredient to turn it into a keto dish.
I just have to be careful about choosing the right mayonnaise to ensure it doesn’t contain added sugar. You’re probably thinking “Why don’t you make your own?” And the answer is that I’m lazy and I’d rather buy it, ready for me to use. When I’m in Italy, Calvé is my preferred sugar free brand. I’ll be returning to the UK next week, so I’m buying lots of supplies to bring back to Kent, as I know that finding mayo without sugar or other nasties will be difficult in the UK. And I love that it comes in tubes so it stays fresh and lasts for ages, plus it is squeezable so you can make pretty patterns on your food! If you can find it where you are, I highly recommend it (I don’t get paid to write this – it’s just really good).
Eggs stuffed with tuna, anchovies, capers and mayonnaise
The ingredients used in this low carb dish are all readily available. I recommend that you buy tinned tuna and anchovies preserved in olive oil, even though you will be draining it and replacing it with Extra Virgin Olive Oil so as to add good fat. Capers in white vinegar are my choice. You could use the ones preserved in salt if that is what you have, but make sure you rinse them really well, or the dish will end up way too salty.
The hardest thing to do for this recipe is peeling the hard boiled eggs! Once that’s done, you throw all the ingredients into a mini food processor, whiz for a few seconds and you’re good to go!
I would advise you not to use a blender because you will struggle to get the paste out. A mini food processor is really useful when the volume of ingredients is too low for a full-size blender.
These low carb stuffed eggs are delicious on their own, or with a salad, but I served mine with rosemary crackers.
I hope you will enjoy them too!
- boil eggs for 10 minutes, drain and allow to cool down.
- drain the tuna, anchovies and capers and put them in a mini processor or blender.
- add lemon juice, 2 tablespoons of EVOO and the mayonnaise.
- whiz for a few seconds at a time until you have a paste that is quite firm (add another tablespoon of oil if too dry).
- taste and add salt and pepper if required (go easy with the salt as the anchovies will have added saltiness already).
- peel eggs and cut lengthways.
- spoon the paste onto each egg half.
- top with a caper (optional) and serve.
Will keep in the fridge for 24 hours, although some oxidation will occur.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use (UK Link). For U.S. option click HERE.