Eggs stuffed with tuna and pickled mussels

Ingredients

• 5eggs
• 1 small tinpickled mussels
• 1 small tintuna in oil
• 60 gmayonnaise
• 2 teaspoonsliquid from the tin of pickled mussels
• to tastesalt
• to tasteradishes and fresh parsley, for decoration

Instructions

1. 1

   Boil the eggs

   Put the eggs in a saucepan of water with a little salt. Bring to the boil and cook for 15 minutes, then take the pan off the heat, drain the water and leave the eggs to cool.

2. 2

   Prepare the eggs

   Peel the cooled eggs and cut them in half lengthways. Remove the yolks and put them in the bowl of a food processor.

3. 3

   Blend the filling

   Set aside 10 small mussels for decoration and add the remaining mussels to the processor bowl. Drain the tuna, add it to the bowl and blend for 10 seconds at speed 4.

4. 4

   Mix in mayonnaise

   Use a spatula to scrape the mixture down to the bottom of the bowl. Add the 60 g of mayonnaise and 2 teaspoons of mussel liquor, then mix for 10 seconds at speed 1.5.

5. 5

   Fill and decorate

   Spoon the cream into the egg halves. Add a little extra mayonnaise if you like, then decorate with a mussel, a sprig of parsley and a slice of radish.

What are stuffed eggs with tuna and mussels?

Stuffed eggs are a familiar Spanish cold tapa: hard-boiled egg whites are filled with a seasoned mixture made from their yolks. This version combines tuna with pickled mussels, bringing savoury richness and a tangy note to the filling.

The tuna and mussels are blended with the yolks, mayonnaise and a little of the mussel liquor. That liquor carries the pickle flavour through the cream, while reserved mussels and fresh garnishes make each half easy to finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 0g protein, 0g carbs, 0g fat.

The eggs and tuna contribute protein, while the yolks and mayonnaise provide much of the fat; the eggs also supply most of the carbohydrates in this ingredient list. Balance the serving with a crisp salad or sliced vegetables.

Choosing the tins

Tuna in oil: drain it before blending so the filling does not become unnecessarily loose. The recipe relies on the tuna and mayonnaise for a smooth, rich texture.

Pickled mussels: keep the liquor, as well as setting aside 10 small mussels for the decoration. The mussel liquor adds flavour directly to the filling.

Getting the eggs right

Boil the eggs for 15 minutes once the water reaches a boil, as directed, then drain them and let them cool before peeling. Cooling helps make them easier to handle when you cut them in half.

Cut each egg lengthways and lift out the yolks gently so the whites remain intact. If a white tips over, trim a very small amount from its underside to help it sit flat.

Blending the filling

Blend the yolks, mussels and drained tuna for 10 seconds at speed 4, then scrape the mixture down with a spatula. This brings ingredients from the sides back into the blending area.

Add the mayonnaise and mussel liquor only after scraping down, then mix for 10 seconds at speed 1.5. Stop when the mixture is combined; overmixing can make it too soft to mound neatly.

Filling and finishing

Spoon the cream into the egg whites, dividing it evenly between the halves. For a neater finish, use a small spoon and build the filling slightly above the rim.

Top each piece with a reserved mussel, a sprig of parsley and a slice of radish, as in the suggested presentation. A little extra mayonnaise is optional.

Serving ideas

Serve the eggs chilled as a starter or alongside other tapas. A crisp green salad or sliced tomatoes can add freshness to the plate.

Because the filling is rich and savoury, pair it with simple sides rather than another creamy dish. Keep the finished eggs refrigerated until you are ready to serve them.

Recipe notes & tips

• Drain the tuna thoroughly before adding it to the processor.
• Reserve 10 small mussels before blending the rest into the filling.
• Let the eggs cool before peeling and cutting them.
• Scrape the mixture down after its first blend so it combines evenly.
• Add the mussel liquor with the mayonnaise, rather than pouring it in all at once earlier.
• Keep the finished eggs chilled until serving.

Variations

• Add paprika: dust the filled eggs lightly with paprika just before serving.
• Use chives: swap the parsley garnish for finely snipped chives.
• Add lemon: mix a little lemon zest into the cream for a fresher edge.
• Make it smoother: blend the filling briefly longer, checking that it still holds its shape.
• Serve as a salad: arrange the filled eggs over lettuce leaves for a simple cold plate.

Common mistakes to avoid

• Skipping the cooling: hot eggs are harder to peel cleanly; let them cool before handling.
• Forgetting to drain the tuna: excess oil can loosen the filling; drain it before blending.
• Blending the garnish: reserve 10 small mussels first so there are enough to decorate.
• Leaving mixture on the bowl sides: scrape it down with a spatula before adding the mayonnaise.
• Adding too much liquor: measure 2 teaspoons to keep the cream from becoming runny.
• Filling warm whites: wait until the eggs have cooled so the filling stays neat.

How to store

Keep the stuffed eggs covered in the fridge and eat within 2 days. Serve them cold; reheating is not recommended.

Frequently asked questions