I grew up with Easter stuffed eggs; I can’t remember a single time when my mother didn’t prepare them. Over the years, the fillings and decorations have changed, but the result has always been there on the table waiting for me. To keep the tradition alive, I’ve decided to share some ideas and tips with you this year to get the most out of it.
If you like eggs, don’t forget to check out the recipe
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Easter
- Energy 136.90 (Kcal)
- Carbohydrates 2.89 (g) of which sugars 0.10 (g)
- Proteins 14.05 (g)
- Fat 7.60 (g) of which saturated 2.75 (g)of which unsaturated 4.35 (g)
- Fibers 0.50 (g)
- Sodium 296.45 (mg)
Indicative values for a portion of 100 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 4 people
- 4 eggs
- 2 tablespoons mayonnaise
- to taste salt
- to taste pepper
- 2.8 oz tuna in oil
- to taste sun-dried tomatoes in oil
- to taste pickles
- to taste salted capers
- to taste anchovies in oil
Tools
- 1 Bowl
- 1 Spoon
- 1 Piping bag
- 1 Knife
- 1 Cutting board
Procedure
With this basic recipe for Easter stuffed eggs, you can create many variations to bring lots of Easter appetizers to the table.
To start, use eggs at room temperature so that they don’t crack when cooking due to a sudden temperature change.
The first secret for easy-to-peel eggs without ruining the whites is to use fresh eggs; the older the eggs, the higher the risk.
Place the eggs in already boiling water, and once you put them in, count about 8-10 minutes. Don’t go beyond this time, or the inside of the egg will appear greenish.
When they’re cooked, the secret is not to let them dry out to prevent the white film of the shell from sticking to the egg, taking away the whites.
While the egg is cooking, combine mayonnaise with tuna to create a delicious and tasty sauce with which we will stuff the hard-boiled egg once cooked.
For a more intense note, you can also add a dash of mustard.
There are two ways to avoid this problem:
– Remove the shell when the eggs are hot and boiling
– Leave the eggs submerged in cold water to prevent the shell from drying and sticking to the whites.
After removing the shell, you just need to cut the eggs in half and fill them.
After cutting the egg in half, remove the hard yolk and mix it with the remaining mayonnaise to create a thick and flavorful cream.
You can use a spoon or a pastry bag (piping bag) to elegantly fill the egg halves.
All that’s left is to decorate and complete your stuffed eggs. Personal taste plays a big role here; I use anchovy fillets, salted capers, sliced pickles, dried peppers.
The beauty of this recipe is that in a few steps, you’ll have 5-6 Easter appetizer variations ready to serve.
Your stuffed eggs are ready!
Plating Tips:
Given that we are talking about a simple traditional dish, the appearance of the dish will be quite homely. I suggest aiming for a simple presentation, but to avoid a poor effect, add some salad leaves to the plate.
Wine Pairing with Easter Stuffed Eggs:
Since we are at the appetizer course, I recommend serving the eggs with a prosecco, perhaps a vintage Valdobbiadene.
