At home we love eggs, especially for dinner: in omelette, cooked, scrambled, fried … and from today stuffed. Despite how easy they are to do before, I had prepared them, although I had long desired. Finally, I made these eggs stuffed with tuna and olives and we were delighted. Eggs admit whatever. They can be filled with a thousand different things and be cold or hot. For this occasion I chose a basic cold stuffed egg recipe to share with recipes, which is what you want. Despite the few ingredients, stuffed eggs are fantastic, and that is no more than a little tuna and mayonnaise to dine a dish worthy of the most demanding. Really, great. You can stop trying them!
| 🚻 2 Diners | 🕘 15m | 🍵 Centralness | 🤯 Low Disturbance |
| Ingredients to make eggs stuffed with tuna and olives: |
| 4 eggs 1 can tuna in olive oil 1 tablespoon of mayonnaise 1 pinch of salt 4 black olives 1 handful of mixture of lettuce leaves |
| Additional characteristics: cheap cost, popular in spring-summer, boiled |
Ingredients to make eggs stuffed with tuna and olives:
1. The first thing we do to make these eggs stuffed with tuna and olives is to cook the eggs in water. We want the yolks to be well made, so we leave them about 10-12 minutes. After the time, we pass them through the cold water jet to cut the cooking and let them cool. In this article you have all the tricks and cooking times to get perfect cooked eggs.
2. When eggs have cooled, we peel them and cut them in half, throughout.
3. We put the yolks in a bowl and we demigrate them. We add the tuna, also crossed out and drained, and mix very well. Next we add a little salt to taste and a spoonful of mayonnaise, and we continue mixing. According to how we want to consistency of the stuffing of hard eggs, more pate type or more mousse type, we will add more mayonnaise or not. I only added one more pinch to the initial tablespoon since I wanted to obtain a more pate type consistency. That is to taste. If you prefer to add more mayonnaise, you do. In any case, we mix well until you get a homogeneous paste.
4. We fill the eggs carefully and in a generous way.
5. Finally, we put a bed of lettuce in a fountain. We place the eggs stuffed with tuna and mayonnaise on top and decorate each with a half of black olive. Then we leave the eggs stuffed with tuna and olives in the fridge until eating so that they are cold. You will see what a rich and ideal dish for this hot time. I have them for all tastes! 🙂
