“Tunato” Egg Cups

Tuna mousse-like filling changes up the standard deviled egg, and incorporates lots of omega healthy fats

Yield: 6

Living Delish & Nutrish: Tina Wells

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Tunato Egg Cups

Prep time: 15 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 30 M

Ingredients

• 6 large eggs
• 1/2 (6-oz.) can oil-packed tuna
• 1 or 2 oil-packed anchovy fillets
• 1/4 cup mayonnaise
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon capers, drained
• 1/2 teaspoon kosher salt
• 2 Tablespoons extra-virgin olive oil
• 2 Tablespoons extra-virgin olive oil for frying capers
• 1 Tablespoon capers, drained, for fried garnish

Method

1. Cook the eggs to hard boil stage by placing into a sauce pan with a lid and adding enough water to cover. Bring water to a boil, uncovered. Once eggs are at a full, rolling boil, turn off the heat, cover with the lid, and allow to steep for 8 minutes. Rinse under warm then cold water (keeps shells from cracking). Chill completely before proceeding.
2. Peel eggs and slice in half, cross-wise, to make bowl-shape cups. Cut a small sliver off the rounded ends so the cups can sit flat without rolling.
3. Remove yolks and add to a food processor or the cup of an immersion blender. Add the tuna and blend until smooth paste forms, making sure to clean under the blade to ensure all of the tuna is blended.
4. Add the anchovy and blend to combine.
5. Add the lemon juice and mayonnaise and puree, scraping bowl or cup to incorporate all ingredients into the mousse. Season with salt.
6. Heat the olive oil and fry the capers until crispy. Drain and set aside.
7. Using a pastry bag, fill with the mousse and cut the tip about 2/3 inch.
8. Pipe the mousse into the egg cup. Top with capers.

https://livingdelishandnutrish.com/recipe/tunato-egg-cups

©Tina Wells Luxury Brands, LLC

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