Serving Platter of Picante Stuffed Eggs
(click to enlarge)

Picante Stuffed Eggs


Italy   -   Uova Piccante
Serves:
Effort:
Sched:
DoAhead:  		 6 app
***
1-/2 hr
Yes		 "Picante" does not mean chili hot for this dish, it means having a slightly tart pickle flavor from the gherkin, capers and olive.




6
------
6
1/4
2
1
4
3/8
1
1/4
1/4
------
6

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oz
c
T


c
t
t
t
---

Eggs, ExL
-- Stuffing
can Tuna (1)
Parsley
Capers (2)
Gherkin (3)
Anchovies (4)
Mayonnaise
Mustard
Worcestershire
Pepper
-- Garnish
Stuffed Olives

Note: The recipe makes quite a bit more stuffing than will fit in the eggs, so you can either boil another 3 or 4 eggs and not use their yolks or spread the extra stuffing on toast, and garnish.

Make   -   (1-1/2 hr - 25 min work)
  1. Place Olives in cool water to soak to remove some of the saltiness. A couple hours wouldn't hurt.
  2. Place EGGS in a saucepan with cold water to cover by about 1/2 inch. Bring to a boil over high heat for 1 minute, then turn off the heat and let them sit until you can poke your finger into the water. Peel them under cold running water and chill them.
  3. Slice cold Eggs in half lengthwise and scoop out the yolks.
  4. Drain TUNA well.
  5. Place Yolks and all Stuffing items in a food processor and work into a smooth paste.
  6. Check Stuffing for seasoning.
  7. Pack Stuffing into a pastry bag with a round nozzle and pipe into egg halves.
  8. Slice OLIVES in half crosswise and stick one into the center of the stuffing in each egg half.
  9. If you need to hold the finished egs for awhile before serving, even overnight, see Note-5.
  10. Serve cold or cool.
NOTES:

  1. Tuna:

      This should be oil pack tuna, preferably in Olive Oil.

  2. Capers:

      The pattern recipe calls for oil pack capers. I've never seen such a thing around here, so I used regular pickled capers and they worked fine.

  3. Gherkin:

      Well, you aren't going to get a real gherkin, they're hard to find even in India, so it'll be a small cucumber pickle called a "gherkin".

  4. Anchovies:

      Italian, Spanish or South American anchovies please, not Moroccan. For details see our Anchovy Products page.

  5. 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 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.
  6. 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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