Stuffed eggs are prepared in a thousand different ways. A recipe widely spread throughout the country and very grateful to cook with. Quick to make and delicious. Especially in summer they are wonderful fresh out of the fridge. The recipe we bring here is a version like many others. Although the most traditional is prepared with tuna and fried tomato, in this case it is mainly based on mayonnaise and with some different touches.
Stuffed eggs. | Shutterstock
Ingredients to prepare the stuffed eggs
- 6 boiled eggs
- 160 g canned mackerel
- Mayonnaise at discretion (more or less the amount that comes out when making it with 2 eggs)
- A touch of ketchup
- A touch of Lea Perrins sauce (the secret)
- 2 gherkins cut in very small cubes
- A handful of finely chopped chives
How to make the stuffed eggs
- The recipe is very simple. First cook the eggs for 8 minutes in boiling water. Once cooked, put them in cold water and peel them. Cut them in half and set the yolks aside.
- In a bowl, add 3 yolks and mash them with a fork. Then add the mackerel, ketchup, Lea Perrins sauce as well as the gherkins and spring onions. These must be very finely chopped.
- Now add mayonnaise to taste, but do not overdo it either. The best thing to do is to add until the mixture is well mixed.
- All that remains is to fill the eggs. Lastly, cover each half with mayonnaise and grate the other three yolks on top for an elegant touch. And that’s it!
