Summer is coming, and with it, the heat. There's nothing better than this deviled eggs to beat it.
How many servings do you want to cook?- +
small cans of plain tuna
of tomato paste
red pepper for decoration (optional)
unstuffed olives (e.g. anchovies) for decoration and more flavor
of whole milk at room temperature
Unico Extra Virgin Olive Oil
First, cook the eggs with a spoonful of salt. After 10 minutes, remove them and leave them to cool.
Next, peel them and cut them in half lengthwise. Scoop out the yolks and place them in a bowl. Reserve the egg whites.
Prepare the mayonnaise (gently beat the milk with the olive oil and a pinch of salt until emulsified, then add the vinegar, and you now have mayonnaise).
In the bowl with the egg yolks, add the tuna, 4 tablespoons of mayonnaise and the tomato paste.
Mix all of the ingredients well until you get a smooth paste. You can blend the filling if you want it smoother.
Next, spoon the mixture into the egg white halves. Put a whole egg yolk amount in each half.
Cover the eggs with a thin layer of mayonnaise and decorate with slices of pepper and olives.
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