Tonnato-Stuffed Eggs

1. 1

   Put the eggs in a large saucepan and pour in enough cold water to cover by 1-inch.

2. 2

   Bring to a boil over high heat.

3. 3

   Remove from the heat, cover, and set aside for 15 minutes.

4. 4

   Transfer the eggs to a bowl of half ice and half water.

5. 5

   Cool completely, then peel under cold running water.

6. 6

   Cut the eggs in half lengthwise and remove the yolks.

7. 7

   Keep the halves of the whites intact.

8. 8

   Place the yolks in a strainer set over a large bowl and force through with the back of a large spoon.

9. 9

   Add the mayonnaise and stir until smooth.

10. 10

    Combine the tuna, anchovies, capers, lemon juice, and olive oil in a food processor.

11. 11

    Process until smooth and creamy.

12. 12

    Stir into the yolks and season with salt and pepper.

13. 13

    Mound a heaping spoonful of the yolk mixture into the cavity of the whites.

14. 14

    Garnish with a celery leaf and an olive.

15. 15

    Keep chilled until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.