The STUFFED EGGS WITH TUNA, ANCHOVIES AND CAPERS are a simple yet very tasty appetizer from family tradition, known worldwide and commonly served at Easter, when eggs become a sign of life and happiness. They can be prepared in just a few minutes with no difficulty, making them a very handy dish when you are expecting many guests.
Deviled (stuffed) eggs, like many traditional old recipes, have many variations. Here I offer a simple version that usually pleases everyone: well seasoned but fairly delicate in flavor.
If you like, you can add mustard, paprika or other spices, as is common in Russian-style preparations. In any case they are a great way to start a meal or — why not? — a tasty item to include in your Easter Monday picnic basket.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 4 eggs
- 3 oz tuna in oil (drained)
- 3 fillets anchovies in oil
- 4 capers (salt-packed) (rinsed)
- 2 tsp mayonnaise
- to taste black pepper
- to taste parsley
Tools
- 1 Small saucepan
- 1 Piping bag
- Food processor
PREPARATION — STUFFED EGGS WITH TUNA, ANCHOVIES AND CAPERS
Making STUFFED EGGS WITH TUNA, ANCHOVIES AND CAPERS is really very simple and quick.
Fill a small saucepan with cold water and place the eggs in it. Put it on the heat and once it reaches a rolling boil, cook them for 10 minutes.
Drain them and cool them in ice water.
Once cool, peel them, cut them in half and separate the yolks from the whites.
Place the drained tuna, the capers (well rinsed under running water), the hard yolks, the anchovy fillets, the mayonnaise, a grind of black pepper and the chopped parsley into the food processor.
Blend everything until you obtain a smooth cream.
Put the mixture into a piping bag fitted with a star tip; alternatively you can use a simple teaspoon, and fill the egg whites.
Decorate with additional rinsed capers and, if you like, with parsley or chives, and transfer to the fridge for 10 minutes.
If you have leftover tuna cream, you can use it to top crostini or small tartlets to serve alongside the eggs.
