A dish as old as time, I would say, a quick and very easy savory appetizer with these cold stuffed eggs that are sure to be well appreciated.
The boiled eggs are the base of this and many other appetizers and to make them perfect you need to boil them starting with cold water and let them simmer for about 8/9 minutes.
Then you need to cool everything down and it’s recommended to speed up the process by placing the boiled eggs in a bowl with cold water and ice.
Once cold, peel them carefully, cut them in half and the boiled eggs are ready to be filled with savory mousse and sauces or simply eaten as they are with a pinch of fine salt!
A LITTLE SECRET TO AVOID CRACKING THE BOILED EGGS… add 1 tablespoon of vinegar to the boiling water!
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COLD STUFFED EGGS
La cucina di ASI
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for COLD STUFFED EGGS RECIPE
- 6 Eggs
- cup mayonnaise
- 4.23 oz tuna in oil
- 1 Anchovies in oil
- to taste capers
Tools for COLD STUFFED EGGS RECIPE
#ADV
- Cooking Pan
- Chopper
- Mixer
STEPS FOR PREPARING COLD STUFFED EGGS RECIPE
• Put the eggs and cold water in a small pot. Bring to the heat and cook for about 8 minutes from the moment it starts boiling.
Let them cool, cut the eggs in half, remove the yolk and start preparing the stuffing for the eggs.
Blend in the mixer the hard-boiled yolks, the well-drained tuna, anchovies, capers, and mayonnaise.
Adjust the creaminess of the sauce to your taste and fill the eggs with this mixture. Here are the cold stuffed eggs ready, a delicious and quick appetizer!
Enjoy your meal!
Annalisa
Advice and notes
A simple and tasty appetizer this is, but on the blog you can find much more, for example:
STUFFED BREADSTICKS WITH ARUGULA AND SPECK;
SPICED HEDGEHOG FOR APERITIF CLEVER RECIPE;
FRIED BREAD WITH CHERRY TOMATOES;
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° Go back to the HOME PAGE Don’t miss any recipe, like it HERE on my Facebook page and HERE on the Instagram page! Copyright © 2019 Annalisa Altini, All rights reserved.
