Tuna stuffed eggs. They are a tasty and fresh dish, great as an appetizer, but also ideal if you are thinking of an economical second course, to prepare quickly.
Excellent, economical, and pretty, they are scenic and very easy to make.
Of course, they are also tasty, and for this reason, they will be gone in a flash if you have gourmet diners!
The longest (relatively) part of the recipe is boiling the eggs; otherwise, everything is very quick, and for this reason, you can devote yourself to the preparation “almost” at the last moment or, on the contrary, well in advance.
Tuna stuffed eggs are an alternative to simple hard-boiled eggs, they are very tasty and also make an excellent cold dish for quick lunches and dinners.
The ingredients needed to prepare them are few and simple, and we can have fun customizing the filling and presentation of the dish as we like!
Ideal also as finger food to eat in one bite during a standing cocktail.
The main characteristic is the creaminess of the filling, but also the variety of decorations, which should be colorful and appealing and can really make a difference in the aesthetic of the buffet.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons, Easter
- Energy 83.00 (Kcal)
- Carbohydrates 0.06 (g) of which sugars 0.01 (g)
- Proteins 7.93 (g)
- Fat 5.58 (g) of which saturated 1.38 (g)of which unsaturated 2.17 (g)
- Fibers 0.04 (g)
- Sodium 143.08 (mg)
Indicative values for a portion of 50 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 for Tuna Stuffed Eggs
- 4 eggs (medium)
- 4.2 oz canned tuna in oil
- 0.5 cup cream cheese
- 1 tsp capers
Tools
- Pot
- Blenders
- Pastry Bag
Steps for Tuna Stuffed Eggs
First of all, place the eggs in a pot with cold water, bring to a boil, and cook for 9 minutes from the moment it starts boiling.
After the cooking time has elapsed.
Drain the eggs, lightly tap the shells to crack them, and let them cool in cold water.
Doing so, when they have cooled, the shells will come off more easily.
Meanwhile, desalinate the capers in cold, running water so that they lose excess salt.
Once shelled, the eggs should be cut in half with a sharp knife.
The more precise you are at this stage, the more beautiful your stuffed eggs will be.
With the help of a teaspoon, remove the yolk, which should be placed in a bowl as it will be used for preparing the filling.
Instead, place the emptied eggs on a plate.
It’s time to prepare the filling to make your stuffed eggs. Add the yolks to a mixer.
Also add the tuna, in my case canned tuna in oil, previously drained.
Add a handful of capers, in the amount you prefer depending on how much you want to taste this ingredient in your tuna stuffed eggs, and the cream cheese.
Now all that’s left is to blend until you get a smooth and homogeneous mixture.
Keep blending until you achieve the result you prefer.
Once ready, the filling should be placed inside a pastry bag with a star tip, which will allow you to give a particular appearance to your stuffed hard-boiled eggs.
Finally, fill the emptied eggs with the filling, which will fill the space left by the yolks you removed.
Make nice tufts of filling, and your hard-boiled eggs are ready to be served.
For decoration, let your imagination run wild.
Enjoy your meal.
Advice
To make the eggs prettier, we can put the yolk mixture in a pastry bag with a large enough tip, just like I did. This way, the dish will be even more scenic, and we will impress friends and family.
Storage
We can store the tuna stuffed eggs in the refrigerator, perfectly sealed with cling film or in an airtight container, for a couple of days at most.
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FAQ (Questions and Answers)
Many times the hard-boiled egg breaks while peeling, do you have a secret so it doesn’t happen anymore?
Here’s how to do it in the blink of an eye.
If you need whole hard-boiled eggs, once cooked, let them cool completely in cold water. Then start peeling them from the tip, the most fragile point that can “pull” the rest off without difficulty.
