The stuffed eggs with tuna and capers are tasty, easy, and quick to prepare. This is a classic appetizer, usually served during Easter, but I find it perfect at any time of the year. For the recipe, simply boil the eggs and fill them with a mixture based on hard-boiled yolks, tuna, capers, some anchovies to make it even tastier, and mayonnaise.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Boiling
- Cuisine: Gastronomy
- Seasonality: Easter, All seasons
Ingredients
- 6 eggs
- 5.3 oz canned tuna in oil (drained)
- 1.8 oz pickled capers
- 12 pickled capers (for garnish)
- 3 fillets anchovy in oil
- to taste mayonnaise, commercial
Tools
- Kitchen Scale
- Steel Pan
- Food Processor
- Spatula
- Fork
- Spoon
Steps
To prepare the stuffed eggs with tuna and capers…
First, cook the eggs. Place the eggs in a pan and cover them entirely with cold water and bring to a boil. When the water boils, cook the eggs for about 12 minutes.
While the eggs are cooking, pour the drained tuna in oil, the anchovy fillets, and the well-drained pickled capers into the food processor.
Once the eggs are cooked, cool them by running them under cold water, then peel them carefully without breaking them. Cut the eggs in half with a knife and remove the yolks.
Add the hard-boiled yolks to the ingredients in the food processor and process for a few seconds until you get a smooth mixture.
Stuff the hard-boiled eggs with the resulting mixture, using a spoon (or a piping bag or moist hands) and press it down with the tines of a fork. If you prefer it creamier, add mayonnaise to the mixture as well.
Finally, garnish the stuffed eggs with mayonnaise and capers. Serve them immediately or slightly cold.
