Uova sode alla piemontese
User Reviews
4.5
4 reviews
Excellent
-
Total Time
30 mins
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Servings
4 -6
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Course
Appetizer
Uova sode alla piemontese
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Piemonte Style Stuffed Eggs
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Ingredients
- 1 tuna about 150-200g/5-7 oz, packed in oil
- 2-3 mayonnaise preferably homemade, heaping tablespoon
- capers rinsed and squeezed dry, pinch
- 4 anchovy fillet or to taste
- lemon optional, a few drops, fresh juice
- olive oil
- salt to taste
Instructions
- Split the hard boiled eggs lengthwise. Arrange the whites, cut side up, on a serving platter. Gingerly remove the yolks from the whites with a teaspoon, taking care not to break the whites.
- Place the egg yolks, along with the tuna, capers, chopped anchovy fillets and 2 heaping tablespoons of mayo (plus a drizzle of olive oil if using store-bought mayo) in the bowl of a food processor. Process until you have a smooth and creamy paste. Add another spoonful of mayo if you feel it needs it. Add a few drops of lemon juice if you like, just enough to brighten the mixture without adding actual acidity.
- Taste and adjust for seasoning.
- Transfer the filling to a pastry bag with a large star-shaped tip, then pipe the filling into the hollow of the egg whites.
- Serve your uova sode alla piemontese, garnished if you like with a caper, a bit of green olive, or minced parsley or chives.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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