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  • Eggs Stuffed With Anchovies And Tuna

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    Eggs Stuffed With Anchovies And Tuna
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 5 lrg hard-boiled Large eggs
    • 3 Tbsp. homemade mayonnaise (see below), or possibly use prepared mayonnaise
    • 1 can albacore tuna packed in oil - (3 ounce) liquid removed, flaked
    • 5 x anchovy fillets minced
    • 1 x egg room temperature
    • 1 1/2 c. extra-virgin extra virgin olive oil
    • 1 tsp salt
    • 1 Tbsp. sherry vinegar

    Directions

    1. Peel Large eggs, and slice in half lengthwise. Carefully remove the yolks, and transfer to a small bowl.
    2. For the Mayonnaise: In a blender, combine egg with about 1 tsp. of oil and salt. Blend at lowest speed. With the blender still running, add in remaining extra virgin olive oil in a slow, steady stream till oil is incorporated. If you prefer a thicker mayonnaise, blend for an additional 10 seconds at a higher speed. Transfer the mayonnaise to a bowl, and stir in the vinegar well.
    3. Add in mayonnaise, tuna, and anchovies to bowl with egg yolks; mash with a fork till mix is well blended and almost smooth. (If you like, you can omit the anchovies from the stuffing mix and chop them for garnish to place on top of the stuffed Large eggs.) Spoon into egg whites. Serve chilled or possibly at room temperature.
    4. This recipe yields 10 servings.

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