Stuffed eggs: the dish everyone underestimates but always finishes. Put a plate of these little golden-yellow things on the table, and conversations stop. Why look for anything more complicated?
Ingredients :
- Eggs — Medium size—neither too small nor too large. Very large eggs are hard to cut cleanly and the whites tear. Avoid eggs straight from the fridge: plunged into boiling water cold, they crack more easily.
- Canned tuna — Tuna in olive oil, well drained. Tuna in brine works but the filling will be less creamy—compensate with a bit more mayonnaise. Flake it finely with a fork: large chunks make the filling lumpy and complicate stuffing.
- Mayonnaise — A classic store-bought mayo works perfectly fine, no need to bother making it from scratch for this. It gives the creamy texture and binds everything together. Don’t skimp too much, but don’t drown it either—the filling should hold its shape, not run.
- Mild spices — Sweet paprika, cumin, turmeric—a pinch of each is enough. Turmeric gives that recognizable warm golden hue. Cumin adds a slightly earthy undertone that contrasts nicely with the richness of the tuna and mayo, without anyone quite pinpointing it.
