The Spanish Blog
(Stuffed boiled eggs)
A young red La Mancha wine, made from the Tempranillo grapes that are known locally as Cencibel, makes an ideal complement because of its clean fruitiness!
Ingredients for 4-6 people:
4 boiled eggs
1 small can tuna preserved in olive oil
125 ml tomato sauce
2 piquillo peppers
125 ml mayonnaise
Chives to garnish
Boil the eggs in plenty of salted water, and when ready, peel them and cut them in half. Take the yolks out carefully and reserve. Take a large bowl and mix the tuna, the peppers chopped into very small pieces, 3 of the cooked eggs yolks chopped into pieces and enough tomato sauce to bind the mixture together. Fill each hollowed-out egg half with the tuna mixture. To finish, cover with mayonnaise and decorate with the remaining egg yolk grated into small pieces.
Place two egg halves on a small dish and top with some chives.
Cooking time: 40 minutes
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