Dish of Tuna Stuffed Eggs
(click to enlarge)

Eggs Stuffed with Tuna


Spain   -   Huevos Rellenos con Atún y Aceitunas
Makes:
Effort:
Sched:
DoAhead:  		 18
***
40 min
Yes		 A very popular Tapa in Spain. Stuffing eggs is very easy if you have the right tools and techniques.




9
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10
17
1/2
The
1/4
1/3
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1/2
2
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lrg
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oz

c

t
t
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c
t
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Eggs (1)
-- Stuffing
Tuna in Oil
Olives (2)
Mayonnaise (3)
Egg Yolks  
Paprika, smoked  
Salt
-- Topping
Paprika, smoked
Parsley
-----------------
Do Ahead   -   (35 min - 10 min work)
  1. Boil and peel EGGS - for the best method see our Boiling Eggs page. Even so, start some extras in case some have invisible cracks or don't shell well.
Stuffing   -   (25 min work)   You will have a lot of stuffing left over, but it makes a supurb sandwich or canapé spread. Otherwise cut to 2/3 this recipe.
  1. Cut cold Eggs in half lengthwise and pop out the yolks. Use a Wire Cutter - see our Egg Cutter page. Set Whites aside.
  2. Drain TUNA.
  3. Use a food processor or similar. Mix all Stuffing items and process until a smooth paste. this recipe just fits in my mini-prep processor.
Stuff, Garnish and Serve   -   (15 min)
  1. Pack Stuffing into a Pastry Bag with a 1/2 inch round nozzle. Pipe stuffing into egg halves until mounded.
  2. Garnish Eggs with a sprinkle of Smoked Paprika then finely chopped Parsley, or however you prefer.
  3. If you need to hold the finished eggs for awhile before serving, even overnight, see Holding Eggs.
  4. Serve cold or cool.
NOTES:

  1. Eggs:

      Use very fresh eggs so the air bubble at the blunt end will be a small as possible. No, aging eggs does not make them peel better.

  2. Olives:

      Medium size Spanish Olives are the ones to use in this recipe. They can be empty or stuffed with Pimiento.

  3. Mayonnaise:

      Home made is best, but can be risky, especially in business friendly Red States, due to the raw egg yolks. Second best is Hellmann's (east of the Mississippi) or Best Foods Real (west of the Mississippi), as most food writers agree.

  4. Holding Stuffed Eggs:

      Get a stack of 8 x 8 inch clear plastic clamshells with hinged lids from a restaurant supply (see Clamshell). I get them from Smart & Final. These will neatly hold 10 to 12 stuffed egg halves per clamshell - but they are so flimsy they invite disaster (trust me). Nest two clamshells. Arrange the eggs, then close and snap the lid of the inner clamshell. use scissors to cut off the lid of the outer clamshell (it won't snap securely). Refrigerate level.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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