Eggs stuffed with tuna, mayonnaise and capers

Published on 9 April 2020

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A tasty starter or supper main with vegetables.

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INGREDIENTS FOR 4 EGGS

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Introductory photographs from the original

0 steps completed out of 12

1.Step 1 of 12
I put tuna and capers on a board; mine are capers in oil.
2.Step 2 of 12
I chop tuna with capers.
3.Step 3 of 12
I add mayonnaise.
4.Step 4 of 12
I mix well.
5.Step 5 of 12
I cool cooked eggs under cold water.
6.Step 6 of 12
I peel.
7.Step 7 of 12
I halve and remove yolks.
8.Step 8 of 12
I mash yolks with a fork.
9.Step 9 of 12
I add to tuna and capers with a teaspoon mustard.
10.Step 10 of 12
Filling should be soft but firm. Add mayonnaise if firm, taste and add salt if needed. I put in a piping bag or use a teaspoon.
11.Step 11 of 12
I fill egg hollows, decorate with capers, pepper and oil.
12.Step 12 of 12
I served with fennel gratin with Parmigiano.

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