Huevos rellenos fáciles con un toque especial

Ingredientes

• 6 large eggs (room temperature)
• water (for boiling & ice bath)
• ice
• 56.6 g canned tuna
• 104 g mayonnaise
• 15 g garlic (minced)
• 2.6 g salt
• paprika
• chives (minced)

Preparación

1. 1

   Remove the eggs from the fridge and have them come to room temperature. In a large pot over medium-high heat, add enough water to cover the eggs (about 6 cups for my 2.5 quart pot). Bring to a boil and slowly lower the eggs into the water. Cook for 11 minutes.

2. 2

   Transfer the eggs into an ice bath and stir. Chill for 2 minutes.

3. 3

   Use your palm to roll an egg on a clean surface to crack the egg.

4. 4

   Then move the egg back under the ice water and peel it.

5. 5

   With a sharp knife, slice each egg in half and separate the egg yolks from the whites. Wet the knife in between each slice to prevent the egg yolks from sticking.

6. 6

   In a mixing bowl, combine the egg yolks, mayonnaise, garlic, salt, and canned tuna. Stir until it’s combined.

7. 7

   Use a spoon to scoop the filling into each egg white cup, or pipe it out with a pastry bag.

8. 8

   Garnish with minced chives and sprinkle with paprika.

9. 9

   Chill in the fridge to serve cold for about 30 minutes.