Stuffed eggs with tuna and olives stuffed with anchovies Preparation

Arrange eggs in single layer  in a large deep saucepan; pour in enough cold water cover and bring to boil over high heat for about 10 -12 minutes. Remove from heat. Drain and run cold water over eggs until cooled.


Gently tap eggs on counter to crack shells all over peel off shells. Cut eggs in half lengthwise scoop yolks into bowl. Set whites on serving platter cover and set aside.


Mix in a bowl tuna with olives and cut into pieces the sliced piquillo peppers. Scoop mixture into the egg whites cover with mayonnaise and grate the yolk over the eggs until the tray is well covered. Add salt to taste and decorate with silced piquillo peppers. Place in the fridge and serve it cold.

Serves 4
Preparation time: 30 min
Difficulty: Low
  • 7 eggs

    ½ tin of olives stuffed with anchovies

    125 gr Tuna in olive oil

    ½ jar of Sliced Piquillo Peppers

    Mayonnaise