Stuffed Eggs with Tuna
⏳ Time
25 minutes
🥕 Ingredients
7
🍽️ Servings
12
Description
Stuffed eggs might seem like a cliché, but they are actually full of potential. Fill the egg whites with a mixture of tuna and mayonnaise, add a touch of caviar and capers — this salty topping will invigorate the creamy and slightly rich flavor of the filling. Serve this appetizer immediately; it's one of those cases where it's better to make less but ensure everything is fresh. A handy tip is to prepare hard-boiled eggs and the tuna-mayo filling separately in advance. Then, a new batch of this appetizer will only take you a couple of minutes to put together.
Ingredients
- Chicken Egg - 6 pieces
- Canned tuna in its own juice - 1 can
- Capers - 0.9 oz
- Mayonnaise - 2 spoons
- Parsley - 2 sprigs
- Red Caviar - 1.1 oz
- Salt - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
In a small saucepan, bring water to a boil. Carefully lower the eggs into the boiling water using a spoon and cook for 12 minutes.
Step 3
While the eggs are boiling, remove the leaves from the parsley stems.
Step 4
Cool the cooked eggs under running water, then peel and cut them in half.
Step 5
Remove the yolks and place them in a blender bowl.
Step 6
Add mayonnaise, canned tuna (drained), capers (set aside 12 capers for garnish), and parsley to the egg yolks.
Step 7
Thoroughly blend until smooth. Taste and add salt if necessary.
Step 8
Spoon the filling into the egg white halves using a spoon or a piping bag with a nozzle.
Step 9
Top each egg with a little red caviar and a caper.
Step 10
Serve with sparkling wine.
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