Deviled eggs recipe!
OIL USES: Season & Dressing
INGREDIENTS
SERVINGS: 4
- 8 organics eggs
- 2 small cans of plain tuna
- 3 tablespoons of tomato paste
- 1 red pepper for decoration (optional)
- 8 unstuffed olives (e.g. anchovies) for decoration and more flavor
- 0.5 cup of whole milk at room temperature
- 1 cup Unico Extra Virgin Olive Oil
- 0.5 teaspoon of salt
- 0.5 teaspoon of vinegar
PREPARATION
1
First, cook the eggs with a spoonful of salt. After 10 minutes, remove them and leave them to cool.
2
Next, peel them and cut them in half lengthwise. Scoop out the yolks and place them in a bowl. Reserve the egg whites.
3
Prepare the mayonnaise (gently beat the milk with the olive oil and a pinch of salt until emulsified, then add the vinegar, and you now have mayonnaise).
4
In the bowl with the egg yolks, add the tuna, 4 tablespoons of mayonnaise and the tomato paste.
5
Mix all of the ingredients well until you get a smooth paste. You can blend the filling if you want it smoother.
6
Next, spoon the mixture into the egg white halves. Put a whole egg yolk amount in each half.
7
Cover the eggs with a thin layer of mayonnaise and decorate with slices of pepper and olives.
