this is how we make them | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

this is how we make them |  The Italian kitchen


The stuffed eggs with tuna and mayonnaise they are always a great classic of spring cuisine. The beautiful season arrives, the desire to be outdoors reappears: the first ones picnicthe first barbecues, the first meals with friends, the Easter lunch… What to serve on the table as a starter, which does not require too much effort or ingredients?

Easy to prepare, the stuffed eggs with tuna and mayonnaise they are a bomb of taste, which is difficult to resist: here it is step by step recipeand scrolling to the bottom, some tips to give a twist to the flavour.

Stuffed eggs with tuna and mayonnaise: the recipe

Ingredients

  • 4 eggs
  • 100 g of tuna in oil
  • 50 g of mayonnaise
  • 1 bunch of parsley
  • Salt to taste

Method

  1. First, boil the eggs, cooking them – for 7 minutes after boiling – in a saucepan with cold water.
    Then cool the eggs under running water, to peel them better.
  2. Now cut them lengthwise and empty the hard yolk, placing it in a bowl. At this point, clean and chop the parsley, drain the tuna from the oil. Mash the tuna with a fork and add it to the bowl with the egg yolks and parsley.
  3. Season with salt, add the mayonnaise and now mix well to combine everything. Using a piping bag or a spoon, fill the boats with hard-boiled egg whites. Serve on the table.

Other tips for making stuffed eggs

This recipe has already been read 13 times!

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