Hard-boiled eggs stuffed with tuna and robiola, a very simple recipe ideal to enrich the Easter table but great any time of the year; perfect as an appetizer or as a light dinner accompanied by a mixed seasonal salad. Hard-boiled eggs, for some reason I can’t explain, besides being something I really love, often inspire me when creating Easter recipes. Not only because they’re easy to cook but also because they’re very versatile. Below I leave some ideas to inspire you while, at the end of the recipe, you’ll find answers to the most common questions about this type of preparation.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 8 Minutes
- Portions: 6 pieces
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 6 eggs (medium)
- 3.5 oz robiola cheese
- 2 oz tuna (drained)
Tools
- 1 Small saucepan
- 1 Food processor
- 1 Spoon
- 1 Piping bag
Steps
To make the hard-boiled eggs stuffed with tuna and robiola, first boil the eggs in a small saucepan covered with water for 8 minutes. Cool them for a few minutes under a stream of cold water. Then let them rest for 30 minutes in ice-cold water. Peel them and cut them in half.
Place the yolks from the hard-boiled eggs, the robiola cheese and the well-drained tuna (preferably completely free of oil and water) into the bowl of the food processor. You can use the tuna you prefer. Blend until you obtain a thick, homogeneous cream.
Transfer the mixture into a piping bag fitted with a star tip and decorate the hard egg whites.
Before blending, you can add a little salt or spices to taste but not too much so as not to significantly change the flavor and texture. Keep the decorated eggs refrigerated for up to 24 hours.
FAQ (Questions & Answers)
Can I replace robiola with other cheeses or is it not recommended?
In this recipe robiola plays a rather important role as an ingredient, but you can try replacing it with a spreadable cream cheese.
