MIMOSA EGGS APPETIZER easy and quick for grandmother’s day or Easter, a simple and tasty recipe with tuna and mayonnaise.
The mimosa eggs are delicious, a very simple appetizer you can prepare in a few minutes, perfect for International Women’s Day but also great for Easter — they are so spring-like.
I had never prepared mimosa eggs before; in fact I don’t think I ever made an appetizer with stuffed eggs. I really like this one: it’s quick and pleasant to the palate.
Of course, if you don’t prefer mayonnaise you can use ricotta or a spreadable cheese such as robiola or stracchino, or a light cheese if you’re on a diet.
I use drained tuna, a matter of taste and digestibility, but not everyone likes it, so use what you prefer; tuna packed in oil should be well drained first.
Eggs are an excellent source of protein; if you avoid adding fatty foods they are ideal for a protein-based diet, but watch the yolks — the fatty or more caloric part.
During Lent they are ideal if you don’t eat meat or dairy and HERE you can find many egg recipes without meat.
Follow me in the kitchen — today we have mimosa eggs!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 77.63 (Kcal)
- Carbohydrates 2.16 (g) of which sugars 0.12 (g)
- Proteins 7.93 (g)
- Fat 4.14 (g) of which saturated 1.66 (g)of which unsaturated 2.14 (g)
- Fibers 0.32 (g)
- Sodium 43.02 (mg)
Indicative values for a portion of 20 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
- 2 eggs
- 3 oz tuna
- 3 tbsp mayonnaise
- 1 tsp capers (salt-packed)
Preparation
Boil the eggs: cook them for 8 minutes, then place them in a container of cold water and let them rest a little.
Peel them by first rolling the eggs on the surface while pressing lightly with your hand, or you can put them in a glass and tap.
Cut the eggs in half lengthwise, being careful not to break them. To be safe, you can boil one extra egg.
Remove the yolks and set them aside.
Mix the tuna with the mayonnaise and the capers if you like them, and stuff the egg whites.
Crumble the yolks over the filling and add small mint leaves.
Store in the fridge.
Bon appétit
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