Stuffed hard-boiled eggs: a delightful appetizer.
You should know I’m crazy about eggs; I’d eat them any way, but I’m especially fond of firm egg whites… this appetizer is one of my favorites!
If you’re looking for a last-minute idea that will make everyone happy, this is the right recipe. They come together in a flash and are incredibly simple, but the flavor is really explosive. All you need to do is boil the eggs, mash the yolks with a bit of drained tuna and add mayonnaise to make it creamy. They’re perfect as a tasty appetizer or to enrich a buffet, and I guarantee they’ll disappear from the plate in an instant.
Come along and let’s get messy in the kitchen.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 6 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Stuffed Hard-Boiled Eggs
- 4 hard-boiled eggs
- 2 oz tuna in water (well drained)
- 1 tbsp mayonnaise
Steps for Stuffed Hard-Boiled Eggs
Boil the eggs in a small saucepan with water for exactly 9 minutes: it’s the perfect time to get a fully set yolk. Once done, immediately run them under cold water to stop the cooking and let them cool completely. Peel them gently and cut them in half lengthwise.
Remove the yolks, place them in a small bowl and add the well-drained tuna and a generous tablespoon of mayonnaise. Mix everything with a spoon until you obtain a thick creamy filling.
Now fill the center of the egg white creating a nice little mound (I had no filling left because I like them very full!).
The great thing about this recipe is that from one egg you get two pieces; if you happen to have leftover filling, it’s perfect spread on crostini.
Finally, decorate with an olive, or with capers or fresh parsley according to your taste.Thank you for cooking these stuffed hard-boiled eggs with me: a delightful appetizer… See you on the next kitchen adventure and thanks always for the trust you’ve shown me all these years.
Storage
You can store the stuffed hard-boiled eggs in the refrigerator, sealed in an airtight container, for up to 1-2 days. I recommend adding decorations (such as parsley or olives) only at the time of serving to keep them fresh.
FAQ (Questions and Answers)
How do I peel eggs without breaking the white?
The trick is thermal shock! As soon as they come out of the water, plunge them into ice water. Once cold, tap the shell on a flat surface to create many small cracks and peel them under a stream of running water: the water will help the membrane separate from the white without damaging it.
Can I prepare the filling in advance?
Yes, you can prepare the tuna-and-mayonnaise mixture the day before and keep it in the fridge, assembling the eggs just before serving.
