Stuffed eggs with tuna paste and mayonnaise

Stuffed eggs with tuna paste and mayonnaise

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Number of servings: 4

Every year, with the Easter holidays, I love to revive my childhood memories when my grandmother would prepare red eggs and, of course, the famous stuffed eggs. This simple yet flavorful dish is perfect not only for the Easter table but also for any occasion, from picnics to parties. Moreover, the tuna filling is so versatile that it can quickly become your family's favorite. Let's embark on this delicious recipe together!

Necessary ingredients:
- 8-10 boiled eggs (medium-sized)
- 1 large onion (preferably white or red)
- 2-3 cloves of garlic
- 1 large can of tuna in olive oil (approximately 200 g)
- Mayonnaise (to taste, about 4-5 tablespoons)
- Freshly ground pepper (to taste)
- Freshly chopped parsley (about 2 tablespoons)
- Lemon juice (from ½ lemon)
- Chives (or green onion) for decoration

Step-by-step preparation:

1. Boiling the eggs: Start by placing the eggs in a pot with cold water. Make sure the water covers the eggs by about 2.5 cm. Bring the water to a boil and let the eggs cook for 9-10 minutes for a firm yolk. Once the time is up, transfer the eggs to a bowl of cold water to stop the cooking process. Let them cool for 5-10 minutes.

2. Peeling the eggs: Carefully peel the eggs, making sure not to break the whites. Cut them lengthwise, scoop out the yolks with a teaspoon and place them in a special blender cup or a tall plastic container. If you prefer a lighter filling, you can use only 2-3 boiled yolks.

3. Preparing the filling: Add the roughly chopped onion, peeled garlic, drained tuna, pepper, chopped parsley, lemon juice, and mayonnaise to the cup. Blend everything until you get a smooth and creamy paste. Taste the filling and adjust the spices to your liking.

4. Filling the eggs: Use a small spoon or a piping bag to fill the egg whites with the tuna paste. I recommend filling the eggs generously for an appetizing look.

5. Assembling and decorating: Place the stuffed eggs on a platter. You can lay a thin layer of mayonnaise or lettuce on the bottom of the platter for an elegant look. Sprinkle chives on top for added flavor and a vibrant appearance.

6. Serving: The stuffed eggs with tuna paste and mayonnaise are ready! You can serve them as an appetizer or as part of a buffet. They pair wonderfully with a fresh salad or a glass of white wine.

Useful tips:
- If you want to diversify the filling, you can add green or black olives, chopped red peppers, or even some nuts for a pleasant crunch.
- Another suggestion is to replace the tuna with smoked salmon for a gourmet version.
- If you prefer a healthier option, you can reduce the amount of mayonnaise and add Greek yogurt for a creamier texture and fewer calories.
- The stuffed eggs can be kept in the refrigerator for up to 2 days, making them perfect to prepare a day before the event.

Calories and nutritional benefits:
Each serving (2 halves of stuffed eggs) contains approximately 200-250 calories, depending on the amount of mayonnaise used. These stuffed eggs are an excellent source of protein due to the eggs and tuna, while also providing essential vitamins from the onion and parsley.

Frequently asked questions:
- Can I use tuna in water instead of oil? Yes, but the filling will be less rich. Choose the option you like best!
- How can I make the eggs more flavorful? Add spices like paprika or a dash of Worcestershire sauce to the filling.
- What can I do with the leftover egg whites? You can prepare a delicious omelet or frittata for a healthy breakfast.

Every time I prepare these stuffed eggs, I remember the moments spent with family, sharing simple meals filled with love. I invite you to try them and create your own delicious memories! Enjoy!