TUNA STUFFED EGGS, often called DEVILED EGGS, are a delicious and quick appetizer made with hard-boiled eggs without yolks and a Tuna, Anchovy, and Caper Cream (the Tuna Sauce).
A tasty and very simple recipe, an appetizer that can never be missing on the holiday table, whether it is Christmas, Easter, or New Year’s Eve, always good, whetting the appetite without ever being too demanding, ideal therefore also at aperitif time or any moment of the year when you want something tasty without spending too much time in the kitchen.
Deviled Eggs with Tuna Sauce are really easy to prepare and can be decorated in many ways to make them even more inviting: you can add some crumbled yolk to the tuna sauce and decorate them with capers, or make them look like chicks (for example for the Easter menu), decorate them with pickled vegetables, or make them more colorful with a bit of grated carrot and a parsley leaf.
The secret for an excellent result is the cooking of the hard-boiled eggs: be sure to respect the 8 – 10 minutes needed to have perfect hard-boiled eggs to peel and obtain the compact yolk to blend for the filling.
A trick to peel them without breaking them is to cool the eggs in cold water, and you will see that they will be intact and without cracks with defined edges.
For the filling, you can choose to use the tuna sauce as in the recipe or replace it with many variants: with ricotta instead of mayonnaise, with avocado and salmon, or with a vegetarian filling based on olive pâté, the result will be nonetheless delicious.
If like me you love the TUNA SAUCE, don’t miss these recipes too
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Energy 213.08 (Kcal)
- Carbohydrates 4.46 (g) of which sugars 0.25 (g)
- Proteins 24.30 (g)
- Fat 10.43 (g) of which saturated 3.23 (g)of which unsaturated 6.04 (g)
- Fibers 0.79 (g)
- Sodium 429.73 (mg)
Indicative values for a portion of 2 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
- 4 eggs
- 7 oz canned tuna in oil
- 2.8 oz mayonnaise
- 1 tbsp capers in salt (desalted)
- 2 fillets anchovy fillets in oil
- 1 tbsp chopped parsley
Tools
- Small Pot
- Fork
- Bowl
Steps
First, prepare the HARD-BOILED EGGS: place the eggs in a small pot covered with cold water and bring the water to a boil, from this moment count 8/9 minutes.
Turn off the heat and transfer the pot to the sink, and let the tap water run over them to cool them completely. Once they are completely cold, gently peel them and set them aside.
Prepare the TUNA SAUCE. Place the drained canned tuna in a bowl and crumble it with a fork, add the mayonnaise and mix. Chop the capers and anchovies in oil and add them to the bowl with the other ingredients. When the eggs are fully cooled, cut them in half lengthwise with a sharp knife. Remove the hard yolks and add them to the bowl with the other ingredients, mix everything well to combine, breaking up the yolks with the fork.
Now you’re ready to assemble the DEVILED EGGS: place a spoonful of the newly created mixture into the hole (where the yolk was) in the hard egg whites. Decorate the Eggs as you like with fresh chopped parsley, crumbled yolk, or a caper according to your imagination.
STORAGE
Once prepared, the Tuna Stuffed Eggs should be consumed on the same day. If any are left, store them in the refrigerator in an airtight container for up to one day. Freezing is not recommended.
NOTES
For a lighter version, you can use drained tuna in water instead of oil-packed tuna.
VARIATIONS
Stuffed eggs can be customized according to personal taste and can also be prepared with different fillings. Some alternatives can be:– VEGETARIAN: with guacamole or asparagus cream– WITHOUT MAYONNAISE: with creamy cheese and smoked salmon– WITH BACON: enriched with pan-fried and crumbled bacon– GREEK STYLE where the eggs are filled with feta, olives, peppers, and anchovies.
FAQ (Questions and Answers)
How do you know when hard-boiled eggs are ready?
Move the boiling water with a spoon: if the egg spins quickly and uniformly on the surface, it is because the center of gravity is stable, meaning it is cooked. If the egg spins slowly and tends to oscillate, or if it is difficult to move, then it is raw.
How many hard-boiled eggs can you eat in a day?
The Italian Nutrition Society guidelines recommend consuming a maximum of 4 eggs per week.
