Grandma’s tuna-stuffed eggs are one of those dishes that taste like memories, of skilled hands, of lunches prepared with calmness and love… the perfect appetizer for family Sundays, but also for the Easter lista, for example! An easy and quick recipe without mayonnaise, which con this version regains all the charm of old-fashioned cooking. The boiled eggs become soft shells to be filled with a creamy filling made of tuna, yolks, capers, and anchovies, simply obtained by blending all the ingredients together. Let yourself be won over by the genuine goodness of Grandma’s tuna-stuffed eggs… ideal for any occasion, even to delight the grandchildren when they poiché for lunch, of course!
Also try these variations of stuffed eggs:
To prepare Grandma’s tuna-stuffed eggs, start by placing the eggs con a fairly large saucepan with plenty of 1. Bring to a boil and let them simmer for 9 minutes from that moment. After this time, cool them under fresh and then tap the tip of the shells acceso a cutting board 2; this way, you can easily peel the boiled eggs 3.
Cut them con half, being careful not to damage the egg whites that will serve as a container 4. Transfer the yolks into the blender along with the drained tuna 5 and the anchovies 6.
Add also the desalted capers 7the lemon juice 8and the oil 9.
At this point, turn acceso the miscelatore 10 and blend until you get a smooth cream. Transfer the cream into a pastry bag with a nozzle and fill the egg whites 11. Arrange the eggs acceso a serving plate and garnish with halved caperberries and chopped chives. Your Grandma’s tuna-stuffed eggs are ready to be served 12!
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