The recipe for deviled eggs “eggs mimosa”, the classic, can be the resource that saves more than one meal when you are out of ideas or when you need to match the tastes of guests at home. is a choice that can usually be made with what you have at home, its cost is not high and it triumphs among all. Who doesn’t have eggs at home? And then, in the pantry, canned tuna or some other fish, some fried tomato and oil to assemble a homemade mayonnaise. It is an infallible dish, and one that everyone likes.
More typical of summer than any other season, can be consumed at any time of the year, and the stuffing, although the traditional one is unbeatable, admits to letting the imagination run wild or incorporating what we have closest. To the cooked yolk and mixed with the grated tuna and tomato sauce, you can add olives, pickles, such as chopped cucumbers or piquillo peppers.
Today’s proposal eliminates the tomato, and substitute tuna for the mortadella, that sausage, now stigmatized, that years ago filled the sandwiches of children’s snacks. It will be best to use a quality one and in the elections you can ask for advice from your trusted butcher.
You can even switch out the mortadella with some good sausage, chopped or cooked ham tacos, as there are more ways to consume sausages and make the most of them than just serving them on a platter with breadcrumbs, as in Piedmonte Salad, Sausage Oven . or squid with sobrassada.
Together with a homemade mayonnaise made with a mildly flavored olive oil (an Arbequina variety would be ideal) and flavored with coriander, it’s ten poached eggs. But so are stuffed cod eggs au gratin, stuffed eggs with sardines and tomato or stuffed salmon eggs. Plus, they’re perfect for making ahead and only need to be taken out of the fridge at mealtime.
Stuffed Eggs Bolognese Recipe
Free range eggs, 5 units
chopped coriander, 1 tsp
Mortadella, 60 g
Ground black pepper, plenty
Mild olive oil, 200 ml
Lemon, a few drops
Bring plenty of water to a boil in a saucepan and, when it boils, add all but one of the eggs, reducing the heat to low. To keep the eggs from breaking in the water. Let them cook for 8 minutes. After this time, remove the eggs and place them in a bowl of plenty of cold water and some ice to cool them down quickly.
Clean the eggs and cut them in half lengthwise. Remove the yolks and on the other hand put them in a bowl.
Remove the outer thread of the mortadella and finely chop it. Also, chop the coriander. Mix the egg yolk with the mortadella, coriander, a little salt, plenty of black pepper and set aside.
Put the uncooked egg in a blender glass, cover it with the soft olive oil and add a pinch of salt. Put the blender on the bottom, on the minimum power, and put the mayonnaise, seeing that it is connected. The mixer doesn’t move at first, you just have to go up when you see that the bottom part is already fully connected. Add a few drops of lemon and season with salt and pepper. Mix very well.
Add a tablespoon of mayonnaise to the filling and mix well. Fill half of the eggs and cover with plenty of mayonnaise on top.