Stuffed eggs with tuna
12 servings
25 minutes
Stuffed eggs are a seemingly hackneyed genre, but in fact, not hopeless. Fill egg whites with a mixture of tuna and mayonnaise, add a cap of caviar and capers - the salty top will invigorate the creamy and slightly creamy taste of the base. Serve this appetizer immediately, this is the case when it is better to cook less, but so that everything is fresh. Life hack - make a preparation of boiled eggs in advance and a separate filling of tuna with mayonnaise. Then a new portion of the appetizer will take you only a couple of minutes.
1
Prepare all the ingredients.
2
Boil water in a small saucepan. Carefully place the eggs in the boiling water with a spoon and cook for 12 minutes.
- Chicken egg: 6 pieces
3
While the eggs are boiling, tear the leaves off the parsley branches.
- Parsley: 2 sprigs
4
Cool the boiled eggs under tap water, then peel and cut in half.
5
Remove the yolks and place them in a blender bowl.
- Chicken egg: 6 pieces
6
Add mayonnaise to the yolks, canned tuna (drain the juice beforehand), capers (set aside 12 capers for garnish), and parsley.
- Mayonnaise: 2 tablespoons
- Canned tuna in brine: 1 jar
- Capers: 25 g
- Parsley: 2 sprigs
7
Mix well until a homogeneous mass. Taste and add salt if necessary.
- Salt: to taste
8
Place the filling in the egg whites using a spoon or a piping bag with a nozzle.
9
Put a little red caviar and capers on each egg.
- Red caviar (salmon roe): 30 g
- Capers: 25 g
10
Serve with sparkling wine.
