Deviled Eggs
By chef Franco Luise
Hard-boiled eggs stuffed with a spicy mixture of tuna and creamy dip, great as an appetizer or for a party.
- 18 min
- total
- Medium
- level
8 min prep · 10 min cook
What you will need
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Eggs 2 pcs -
Mayonnaise 1 tbsp -
Mustard 0.5 tbsp -
Canned Tuna 50 g
-
Tomatoes 1 pcs -
Roman Lettuce 1 pcs -
Apple Cider Vinegar 1 tsp -
Ground Paprika 0.5 tsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
-
Prepare the ingredients. Prepare the ingredients; from these ingredients today's dish will be made 🥚✨
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Pierce the eggs. Make a small hole in the bottom of each egg using a needle or a thin object so the eggs peel more easily after boiling
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Boil the eggs. Pour enough water into a pot, bring it to a boil, add the eggs and boil over medium heat for about 10 minutes until hard-boiled, then cool them in cold water
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Prepare the salad. Separate the lettuce leaves, wash and dry them
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Slice the tomatoes. Wash the tomatoes and slice them
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Prepare the filling. Put the tuna into a bowl and mash it with a fork, add the mayonnaise and mustard and mix until creamy, add a little vinegar, mix again and season with smoked paprika
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Peel the eggs. Peel the eggs
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Separate the yolks. Cut the eggs in half, remove the yolks and add them to the tuna mixture, set the whites aside
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Mix the mixture. Mash the yolks into the tuna mixture and mix thoroughly
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Fill the eggs. Using a small spoon, fill the egg whites with the tuna mixture, add a slice of tomato and a piece of lettuce, add a little more mixture and close with the other half of the egg white, secure with a toothpick and repeat with the remaining eggs
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Serve. Spread a little tuna mixture on a plate, add the lettuce leaves and place the prepared eggs in the center and serve 🍽️✨
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