Grandma's Tuna-Stuffed Eggs

Name: Grandma's Tuna-Stuffed Eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Ingredients: Eggs very fresh 6; Tuna in oil (drained weight) 1.8 oz; Salted capers 0.3 tsp; Anchovies in oil 1 fillet; Lemon juice 1 tbsp; Extra virgin olive oil 3 tbsp; Fine salt to taste; Caper berries 3; Chives to taste

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Grandma's tuna-stuffed eggs are one of those dishes that taste like memories, of skilled hands, of lunches prepared with calmness and love... the perfect appetizer for family Sundays, but also for the Easter menu, for example! An easy and quick recipe without mayonnaise, which in this version regains all the charm of old-fashioned cooking. The boiled eggs become soft shells to be filled with a creamy filling made of tuna, yolks, capers, and anchovies, simply obtained by blending all the ingredients together. Let yourself be won over by the genuine goodness of Grandma's tuna-stuffed eggs... ideal for any occasion, even to delight the grandchildren when they come for lunch, of course!

Also try these variations of stuffed eggs:

Colorful Stuffed Eggs
Spring Eggs
Greek Style Eggs
Stuffed Eggs with Scented Bread
Easter Stuffed Eggs

INGREDIENTS

For 12 pieces: Eggs 6 - very fresh; Tuna in oil 1.8 oz (50 g) - (drained weight); Salted capers 0.3 tsp (5 g); Anchovies 1 fillet - in oil; Lemon juice 1 tbsp (15 g); Extra virgin olive oil 3 tbsp (40 g); Fine salt to taste

For garnish: Caper berries 3; Chives to taste

Preparation

How to prepare Grandma's Tuna-Stuffed Eggs

To prepare Grandma's tuna-stuffed eggs, start by placing the eggs in a fairly large saucepan with plenty of water 1. Bring to a boil and let them simmer for 9 minutes from that moment. After this time, cool them under fresh water and then tap the tip of the shells on a cutting board 2; this way, you can easily peel the boiled eggs 3.

Cut them in half, being careful not to damage the egg whites that will serve as a container 4. Transfer the yolks into the blender along with the drained tuna 5 and the anchovies 6.

Add also the desalted capers 7, the lemon juice 8, and the oil 9.

At this point, turn on the mixer 10 and blend until you get a smooth cream. Transfer the cream into a pastry bag with a star nozzle and fill the egg whites 11. Arrange the eggs on a serving plate and garnish with halved caperberries and chopped chives. Your Grandma's tuna-stuffed eggs are ready to be served 12!

Storage

It is recommended to consume Grandma's tuna-stuffed eggs immediately. If necessary, you can store them in the refrigerator for one day in an airtight container.

Advice

To give more fragrance to your Grandma's tuna-stuffed eggs, you can garnish them with grated lemon zest or freshly ground pink pepper.

If you don't like anchovies, you can omit them, maybe increasing the amount of tuna.

If desired, you can flavor the cream with chives or other aromatic herbs, making sure to add them to the already blended cream.

For the translation of some texts, artificial intelligence tools may have been used.