Stuffed eggs with tuna

Stuffed eggs with tuna are a delicious and easy-to-prepare cold appetizer. Perfect for a buffet, aperitif, or picnic. Here is the recipe to prepare Italian-style stuffed eggs with tuna.

Ingredients

• 6 eggs
• 1 80g can of tuna in olive oil (well drained)
• 2 tablespoons of mayonnaise
• 1 teaspoon of mustard (optional)
• Chopped fresh parsley to taste
• Salt to taste
• Pepper to taste
• A few capers for garnish (optional)
• Black olives for garnish (optional)

Preparation

1. Boil the eggs in a saucepan with water for about 10 minutes from when it starts boiling, to make them hard-boiled.
2. Once cooked, remove the eggs from the hot water, run them under cold water, and let them cool to facilitate shell removal.
3. When the eggs are cold, peel them and cut them in half lengthwise.
4. Gently remove the yolks and place them in a bowl. If any whites break, don’t worry – you can always make extra stuffed hard-boiled eggs with the leftover filling.
5. Add the well-drained tuna, mayonnaise, and mustard to the yolks, then mix until you get a homogeneous mixture. Season with salt and pepper to your taste.
6. With a teaspoon or a piping bag, fill the cavities of the egg whites with the yolk and tuna mixture.
7. Decorate the stuffed eggs with chopped parsley, capers, or slices of black olives as you like.
8. Put the stuffed eggs in the refrigerator until it’s time to serve them, so they are well flavoured.

Variations:

• For a more Mediterranean touch, you can add a pinch of oregano and some grated lemon zest to the filling.
• If you want to make the dish lighter, replace the mayonnaise with Greek yogurt or light cream cheese.

Fun Facts

Stuffed eggs are a versatile and international preparation, but every country has its variant. In Italy, tuna and mayonnaise are widely used as filling, offering a rich taste and a creamy consistency. In the past, stuffed eggs were considered a refined dish, served on special occasions. Today, they are appreciated for their simplicity and versatility.