“Tuna-stuffed eggs is a recipe I inherited from my mother, who made them for every occasion without fail. They always disappeared first. I still make them the same way she did — simple, well-seasoned, and always better than you remember them from last time.”
30 min
1
fish · gluten-free
Hormonal balance · Brain health · Gut health
Ingredients
- 2Eggs
- 50 gCanned tuna
- 1 cucchiainoSour cream 10%
- 1/2 cucchiainoMustard
- a piacereSalt, pepper
- a piacereFresh herbs
Method
- 1
Place eggs in a pot of cold water, bring to a boil, and cook for 10 minutes until hard-boiled. Transfer to a bowl of ice water and let cool for 5 minutes, then gently peel under cold running water.
- 2
Cut each cooled egg in half lengthwise and carefully remove the yolks into a small bowl, leaving the whites intact.
- 3
Mash the yolks with a fork, then mix in the canned tuna, sour cream, mustard, salt, and pepper until well combined.
- 4
Evenly distribute the tuna mixture into each egg white half, then garnish with fresh herbs as desired.
Why this works — Mila's notes
EGGS AND CHOLINE
The yolk is rich in choline, essential for brain function, methylation, and hormones — crucial for women over 30. One egg provides ~147 mg, supporting cognition and reducing homocysteine.
TUNA AND OMEGA-3
Tuna is rich in EPA and DHA, omega-3s that reduce inflammation, stabilize mood, and improve insulin sensitivity — especially valuable for women over 30.
SOUR CREAM AND CALCIUM
The probiotics in sour cream support your microbiome and estrogen metabolism. It also provides bioavailable calcium and fat-soluble vitamins, beneficial for bone density during perimenopause.
