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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Stuffed eggs and a nice salad - to me that's one recipe for a lovely meal on a day when it's just too hot to cook. These eggs are delicious. Ingredients:
6 eggs |
1/3 cup high quality imported tuna packed in olive oil, drained and flaked fine. |
2 t mayonnaise (use homemade if you really want this to be delicious!) |
1 t fresh lemon or lime juice |
2 t capers |
salt & pepper to taste |
12 oil packed anchovies, drained |
1 t pimento peppers or roasted red bell peppers |
chopped fresh parsley for garnish |
Directions:
1. Place the eggs in the bottom of a pan, cover with water by about an inch.
2. Place the egg-and-water filled pan on a burner and bring to a boil.
3. Cover with a lid and move the pan to a cool burner as soon as it comes to a boil.
4. Let sit for 15 minutes. Then put the pan in the sink and run cold water over the eggs until they're cool.
5. Peel the eggs, and cut in half lengthwise. Remove the yolks to a separate bowl.
6. Mash the egg yolks well and add the tuna, mayonnaise, lemon or lime juice, and capers.
7. Taste, and add salt and pepper to your taste.
8. Spoon the egg yolk mixture back into the eggs, and be sure to overfill the little yolk-holes luxuriously.
9. Roll up the anchovy fillets into little spirals, and top each stuffed egg half with one. Place a little pimento pepper peeking right out form the middle of the anchovy.
10. Arrange attractively on a serving platter and sprinkle with parsley.
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