Serves: 2-3 people
Prep: 10min
Cooking: 15min
Difficulty: easy
These beautiful stuffed eggs are perfect as antipasti or as a main and you can prepare them in advance and let them rest in the fridge. Try them, such an easy recipe yet so tasty!
Mamma Flora’s Tip: Get creative and make your favourite variation, add some capers for extra flavour or chives or maybe some chili. Leftover stuffed eggs can be kept refrigerated for several days
Ingredients:
- 4 eggs
- 80g Tuna (buy the one in extra virgin olive oil)
- 4 tbsp mayonnaise (make your own, see below)
- Salt and pepper
- Chives for decoration
For the mayonnaise:
- 2 eggs (very fresh and at room temperature)
- 2.5 dl peanut oil
- 1 tbsp white wine vinegar
- 1tbsp lemon juice
- salt
Tools for mayonnaise:
- Hand blender
Method:
- Place the eggs, previously washed, in a pot with enough boiling water to cover them. Cook for 15min. Once cooked and cooled, peel them and cut in half
- Gently spoon the yolks and place them in a bowl with tuna drained from excessive oil, mix everything together with the mayonnaise until smooth, add salt and pepper
- Fill the eggs with the mixture and sprinkle some fresh chives on top
For the mayonnaise
- Place the eggs, the vinegar, the lemon juice, a pinch of salt, and 1tbsp of oil and start blending. Pour the rest of the oil gently while you are blending
- Blend until the mayonnaise has the right consistency (1-2min)