Uova sode alla piemontese
Piemonte Style Stuffed Eggs
Servings: 4 -6
Ingredients
- 1 small jar or can of tuna packed in oil about 150-200g/5-7 oz
- 2-3 heaping Tbs mayonnaise preferably homemade
- A pinch of capers rinsed and squeezed dry
- 4 anchovy fillets or to taste
- A few drops of fresh lemon juice optional
- 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.