Uova Mimosa, ovos recheados italianos para celebrações de primavera

Ingredientes

• 4 eggs
• 120 g tuna in oil (- 4 oz)
• 50 g mayonnaise (- ~3 1/2 tablespoons)
• 1 teaspoon capers
• 2 anchovy fillets
• 1 bunch parsley
• pink peppercorns (- for decoration (optional))

Modo de preparo

1. 1

   boil: Place the eggs in a saucepan filled with cold water. Bring to a boil, then cook for 10 minutes from the moment the water starts boiling.

2. 2

   cool: Drain the eggs and immediately rinse them under cold water to stop the cooking process. Let them cool completely before peeling the eggs, without breaking the whites

3. 3

   cut and remove: Cut them in half lengthwise using a sharp knife. Gently remove the yolks and place them in a bowl. Set aside 2 or 3 yolks (depending on the egg size) in a separate cup for the final garnish.

4. 4

   add: To the bowl with the yolks, add drained tuna, anchovy fillets, capers, mayonnaise, and chopped parsley.

5. 5

   blend: Using an immersion blender, blend everything until you achieve a smooth, thick, and creamy mixture.

6. 6

   fill: With a teaspoon, generously fill each egg white with the tuna and yolk cream. Spread the filling over the entire surface, not just in the hollow left by the yolk.

7. 7

   grate: Place the stuffed eggs on a serving dish. Crumble or grate the reserved egg yolks over the top to create the mimosa flower effect.TIP: For a finer texture, freeze the yolks for 15-20 minutes before grating. This helps prevent them from sticking to the grater.

8. 8

   serve: Your Uova Mimosa (Italian Deviled Eggs) are ready to serve! Sprinkle a little pink peppercorns on top for decoration (optional).