Stuffed eggs with tuna

Tuna stuffed eggs - a simple and savory delight

Preparation time: 15 minutes
Chilling time: 30 minutes
Total: 45 minutes
Servings: 2-4

Tuna stuffed eggs are a classic appetizer that has gained popularity among food lovers, thanks to their versatility and simplicity. From festive meals to informal gatherings, these snacks are always welcome. Moreover, they are an excellent way to utilize leftover eggs from celebrations. Let’s discover together how to prepare these tuna stuffed eggs, step by step.

Ingredients

- 4 large eggs
- 1 can of tuna in oil (about 80 g), drained
- 1 teaspoon of capers, drained
- 2-3 tablespoons of mayonnaise (you can also use a light version, if desired)
- Salt, to taste
- Optional: a little chopped fresh parsley for garnish

Brief history

Stuffed eggs have a rich history, being consumed since ancient times. They have been adapted over the years, with each culture having its own version. Fillings can vary from fish to vegetables, and the combination of tuna and capers adds a marine and salty flavor, perfect to complement hard-boiled eggs.

Preparation

1. Boiling the eggs: Start by placing the eggs in a pot and covering them with cold water. Put the pot on medium heat and let it boil. Once the water starts to boil, reduce the temperature and let the eggs boil for 10-12 minutes to achieve hard-boiled eggs.

2. Cooling the eggs: After the time is up, take the eggs out of the water and immediately transfer them to a bowl of cold water or ice. This step not only stops the cooking process but also makes the shell easier to remove.

3. Peeling the eggs: Once the eggs have cooled completely (about 5-10 minutes), peel them. Cut each egg lengthwise with a sharp knife. Carefully remove the yolk from each half of the egg white and place it in a medium bowl.

4. Preparing the filling: Add the drained tuna, capers, and mayonnaise to the yolks. Using a fork, mix the ingredients well until you achieve a homogeneous and creamy mixture. Taste and adjust the salt if necessary.

5. Filling the egg whites: Use a piping bag (or a plastic bag with a cut corner) to fill each half of the egg white with the tuna mixture. If you don’t have a piping bag, you can use a spoon.

6. Final decoration: Garnish each egg with a few capers or a little chopped fresh parsley for a fresher and more attractive look.

7. Chilling: Place the stuffed eggs on a platter and let them chill in the refrigerator for about 30 minutes to firm up the filling and blend the flavors.

Practical tips

- Choose fresh eggs: It is essential to use fresh eggs for better taste and pleasant texture. Check the expiration date and, if possible, use eggs from a local farm.
- Vary the ingredients: You can add more ingredients to customize the recipe. For example, adding Dijon mustard or finely chopped red onion can bring an interesting note and extra flavor.
- Use tuna in water: If you want a healthier option, you can use tuna in water instead of tuna in oil. You will get a lower-calorie recipe that is still delicious.
- Serving: Tuna stuffed eggs are delicious served alongside a fresh green salad or with salty crackers for a pleasant contrast of textures.

Nutritional information (per serving)

- Calories: approximately 150 kcal
- Protein: 10 g
- Fat: 10 g
- Carbohydrates: 1 g
- Fiber: 0 g

Frequently asked questions

- Can I use quail eggs?
Yes, quail eggs can be used for a smaller and elegant version of this appetizer. The boiling time will be shorter (3-4 minutes).

- What other fillings can I use?
You can experiment with other canned fish, such as sardines or salmon, or you can use chopped vegetables, such as bell peppers or olives.

- How can I store the stuffed eggs?
Stuffed eggs keep well in the refrigerator in an airtight container for 2-3 days.

These tuna stuffed eggs are not only a delicious snack but also an excellent way to bring a touch of creativity to the kitchen. Try making them at your next gathering with friends or family and enjoy their delighted reactions! Bon appétit!