It’s no just italian, but typical Piemonte style of stuff eggs with tuna, home mayonnaise and marinated capers and cucumber.
Stuffed Eggs with Tuna
An Italian recipe from the mountainous Piemonte region.
Equipment
- knife
- plate
- blender
- pot
Ingredients
- 5 eggs
- 150 gr tuna in olive oil
- 100 ml mayonnaise
- 1 tsp capers pitted
- 1 cucumber pickled
- salt
Instructions
- Boil the eggs until hard. They need about 10 minutes from the moment the water starts boiling to be well-cooked. Then, rinse them immediately under cold running water. The eggs are ready (photo 1), so you can peel them and cut them in half (photo 2). Use the sharpest knife and rinse it after each egg to prevent yolk residue from staining the next one.Carefully remove the yolks (photo 3). You can wipe the cut surface of the eggs with a damp paper towel to remove any excess yolk, which can make them look messy.
- Place the yolks in a bowl (photo 4), where you will prepare the filling for the stuffed eggs. Add the pitted capers, 2-3 slices of pickled cucumber, canned tuna in olive oil (drain the oil before using), and a couple of heaping spoons of homemade mayonnaise (photo 5). Blend the filling with a hand blender or a regular blender until it reaches a creamy consistency. Taste it—adjust the salt, mayonnaise, or pickles to your preference.
- Transfer the filling into a piping bag and carefully fill each egg (photo 6). Finish by placing a caper on top of each egg as decoration.
Video
Notes
Stuffed eggs with tuna can be stored in the refrigerator for up to 24 hours. It’s best to place them in a plastic or glass container with high sides and a tightly fitting lid. This way, the filling will stay intact and won’t dry out.
