Stuffed Eggs with Tuna
Appetizers • European
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 oz
- Mayonnaise 2 spoons
- Parsley 2 sprigs
- Red Caviar 0 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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!