Italian Stuffed Eggs: Uova Tonnate

Serves: 2-3 people

Prep: 10min

Cooking: 15min

Difficulty: easy

uova tonnate.jpg

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


  • 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


  • 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)

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