Uova ripiene: Prepare Delicious Stuffed eggs for an Easter lunch

Stuffed eggs are a great classic of home cooking, facile to prepare with few ingredients, yielding a delicious appetizer suitable for an aperitif amongst friends or an Easter lunch.

INGREDIENTS

• 6 eggs
• 100g of tuna
• 6 fillets of anchovy in oil
• 30g of softened butter
• pepper
• chives (optional)

 

EXECUTION: Easy

PREPARATION TIME: 15 minutes

COOKING TIME: 10 minutes

SERVINGS: 4 – 6

Recipe:

Few and simple ingredients are truly enough to transform boiled eggs into stuffed eggs and thus into a delicious and satisfying appetizer. For this easy recipe, we have chosen tuna, some anchovies in oil and good soft butter that, when blended together, transform into a creamy mousse, with a savory note, simply perfect for filling the "boats" of boiled egg whites. Do not overlook the advice to cool the boiled eggs with cold water, in this way you will be able to peel them perfectly, eliminating the white membrane between shell and egg white and obtaining perfectly smooth and aesthetically pleasing eggs.

Among our Easter egg recipes, you can also find beetroot-colored boiled eggs and stuffed boiled eggs with green beans.

OTHER TASTY RECIPES: Eggs Benedict, Crispy stuffed eggs, Stuffed eggs with salted English cream, Stuffed eggs with shrimp cream.

HOW TO PREPARE: STUFFED EGGS

Step 1:

To prepare the stuffed eggs, place the eggs in a saucepan, cover them with water and bring to a boil over medium heat. Then lower the heat (the water should gently simmer) and from this moment on, calculate 10 minutes. After this time, drain the eggs and place them under cold running water until they are cool enough to hold in your hand.

Step 2:

Peel them gently and cut them in half, into two equal parts.

Step 3:

Carefully extract the yolks (the "boat" of egg white should remain perfectly intact) and collect them in a bowl. Add the tuna, anchovies, cubed soft butter and a grind of pepper.

Step 4:

Blend everything together with a mixer until obtaining a smooth and homogeneous mixture. Transfer it into a pastry bag with a star-shaped tip and fill the egg halves.

Step 5:

Let the stuffed eggs rest in the refrigerator for at least one hour before serving and, if desired, garnish with chopped chives.