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Eggs Stuffed with Tuna and Vegetables


A quick and light bite made with Isabel's Vegetable Medley Bowl

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  • 1 Bowl of Isabel Vegetable Medley with Chunk Light Tuna
  • 4 Eggs
  • 1 Grated Carrot


Adapted from


Step 1

Boil the eggs for about ten minutes. Allow to cool and then peel.

Cut the eggs in half and remove the yolks. Crumble the yolks in a bowl and save to use as a topping.

Spoon small amounts of the Isabel Vegetable Medley with Tuna into the small egg ‘bowls’.

For a nice presentation, serve over grated carrots and top with the crumbled egg yolks.

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