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Appetizers & Dips - Cold Appetizers
Tuna Stuffed Hard Boiled Eggs
8 eggs
7 ounces canned tuna, drained and flaked
1 onion, finely chopped
4 bottled or canned red bell peppers, drained and finely chopped
8 olives, pitted and finely chopped
4 tablespoons thick mayonnaise, plus extra to garnish
Salt
To hard boil the eggs, pour enough water to cover them into a large pan, add 1 tablespoon salt and bring to a boil. Add the eggs carefully and stir gently with a wooden spoon so that when they set the yolks will be in the center. Cook medium sized eggs for 12 minutes. (Add 1 minute for bigger eggs and subtract 1 minute for smaller eggs.) Drain off the hot water, fill the pan with cold water and leave the eggs until required.
Mix the tuna and onion together, then stir in the bell peppers, olives and enough mayonnaise to bind together. Season with salt and stir again.
Shell and halve the eggs lengthwise, then scoop out the yolks with a teaspoon, without piercing the whites. Cut a thin slice off the base of each egg white half so it stays upright. Finely chop the yolks and set aside.
Using a teaspoon, fill the egg whites with the tuna mixture, and garnish around the eggs with extra mayonnaise. Sprinkle the egg yolks over the eggs and chill in the refrigerator until ready to serve.
- serves 6 to 8 -
Adapted from The Book of Tapas by Simone and Inés Ortega.
http://www.seriouseats.com/
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