The Tuna-stuffed Eggs are a tasty and very simple appetizer, ideal for family Sundays but also for parties. In fact, Tuna-stuffed Eggs are always on our table at Easter because you can make them in advance, they are inexpensive and, apart from boiling the eggs, all you have to do is blend the filling ingredients, fill the shells and they’re ready.
They look great on the table, the tuna-stuffed eggs, and you can replace the mayonnaise with any spreadable cheese you like or omit it entirely, using perhaps more tuna to make them even tastier.
The Stuffed Tuna Eggs keep well in the refrigerator for up to 2 days, so you can prepare them in advance and they will be ready to serve on the day.
If you like stuffed eggs or are looking for other Easter appetizers, I leave you more ideas below and then, right after the photo, let’s discover how to prepare the Tuna-stuffed Eggs!!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 8 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Easter
- Energy 162.58 (Kcal)
- Carbohydrates 2.19 (g) of which sugars 0.08 (g)
- Proteins 19.31 (g)
- Fat 8.24 (g) of which saturated 2.68 (g)of which unsaturated 4.97 (g)
- Fibers 0.46 (g)
- Sodium 406.01 (mg)
Indicative values for a portion of 91 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients — Tuna-stuffed eggs tasty appetizer
- 4 eggs
- 6 oz tuna in oil
- 4 anchovies in oil
- 1 tbsp capers
- 3 tbsp mayonnaise (or spreadable cheese or ricotta)
- 1 tsp chopped parsley
- 2 pinches black pepper
Tools
- 1 Immersion blender
Preparation — Tuna-stuffed eggs tasty appetizer
To prepare the Tuna-stuffed Eggs, first cook the eggs in a saucepan starting from cold, lightly salted water (this helps prevent the shell from cracking during boiling). Once the water boils, cook for 8 minutes.
Meanwhile, drain the tuna from its preserving oil (if you’re dieting you can use tuna packed in water).
When the eggs are cooked, cool them very well under cold running water and then peel them.
Cut the eggs in half, remove the yolks and place them in the jar of the immersion blender together with the capers, tuna and anchovies.
Then blend until you obtain a smooth cream.
Fold in the mayonnaise and mix well, then fill each egg white half with the mixture, forming a dome.
If you prefer, you can do this with a piping bag fitted with a star tip.
Sprinkle the tasty Tuna-stuffed Eggs with freshly ground black pepper and chopped fresh parsley.
Place them on a serving plate and refrigerate until ready to serve.
If you liked this recipe, also try my [Deviled stuffed eggs] for an even richer buffet!
How to store Tuna-stuffed eggs tasty appetizer
You can store them in the refrigerator for 2 days in an airtight container.
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Tips for a chef-level result
The piping bag trick: For a truly professional and neat appearance, use a piping bag with a star tip to fill the egg whites. Your eggs will look like they’re from a gourmet deli!
Eggs at room temperature: Before boiling, leave them out of the fridge for half an hour; this will prevent the shell from cracking due to thermal shock.
Quick cooling: As soon as they’re drained, plunge them into ice water. This stops the cooking and makes them much easier to peel without damaging the white.
FAQ (Questions & Answers)
How to avoid the yolk turning green?
The secret is not to overcook the eggs. 8-9 minutes from boiling are sufficient. If you cook them too long, that annoying green ring around the yolk appears due to a sulfur reaction.
Can I prepare the tuna-stuffed eggs the day before?
Yes, in fact they are even better because the flavors have time to meld. I recommend storing them in an airtight container in the refrigerator and adding the fresh parsley only at serving time.
What to do if the tuna cream is too thick?
You can soften it by adding a teaspoon of the egg cooking water (if still warm), a splash of the tuna oil or a little more mayonnaise/spreadable cheese until you reach the desired consistency.
Can I use tuna packed in water?
Certainly. In that case, I recommend adding a drizzle of extra virgin olive oil to the cream to make it silkier, since tuna packed in water is drier.
