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Avga Yemista: Tuna-Stuffed Egg Appetizers


Tuna-stuffed egg appetizers

Tuna-stuffed egg appetizers

Photo © N. Gaifyllia, licensed to About.com, Inc.

In Greek: αβγά γεμιστά, pronounced ahv-GHAH yeh-mee-STAH

Combining the classics of mayonnaise and mustard, this recipe also calls for tuna and sweet pickles. The recipe makes 16 pieces.


  • 8 hard boiled eggs
  • 2/3 cup of drained, canned tuna
  • 1/3 cup + 1 tablespoon of mayonnaise
  • 1 teaspoon of prepared mustard (hot or mild)
  • salt to taste
  • pepper to taste
  • 1 large gherkin or 2 small (sweet pickles), minced
  • ----------
  • For garnish:
  • pickles, sliced


Remove shells from hard-boiled eggs and cut in halves. Place yolks in a bowl and mash well with a fork. Add tuna, mayonnaise, mustard, salt, and pepper, and combine well.

Spoon the mixture into the eggs, top with a slice of pickle, cover loosely with plastic wrap and refrigerate at least 1-2 hours before serving.

Alternatively, place filling in a pastry bag with a decorative tip and fill eggs.

Note: These can be refrigerated, covered, up to one day before serving.

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