Traditional recipes

Eggs stuffed with tuna paste in tomato sauce

Eggs stuffed with tuna paste in tomato sauce

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Boil hard-boiled eggs. Let them cool and then peel them. Cut each egg in half lengthwise and remove the yolks.

We prepare tuna paste as follows:

Put the tuna (with all the oil) in a bowl and then in turn (without a specific order) an egg yolk, grated cheese, cream cheese and finely chopped green dill. Mix well with the mixer until you get a homogeneous paste then add the lemon juice, capers and season to taste with salt and pepper. Mix well, this time with a fork so as not to crush the capers.

Fill each half of the egg with this paste and sprinkle grated cheese on top.

We prepare the tomato sauce:

In a frying pan, fry the finely chopped onion and the thinly sliced ​​garlic in butter. Peel the tomatoes, mix them well and then pour the juice obtained in the pan. Season with salt and pepper, add a bay leaf and cook for about 10 minutes. .until the sauce decreases, taking care to mix from time to time. Pour the obtained sauce into a ceramic bowl (or any other bowl) and then place the stuffed eggs on top. Put in the oven and leave until the eggs are nicely browned.

Remove from the oven, season with green parsley and serve as an appetizer.

Eggs stuffed in sauce

Prepare a pot of water, which you boil. Add a tablespoon of vinegar to the water. When it boils, put the washed eggs and let them boil for 15 minutes.

Then drain the water and pour cold water over it. Leave to cool then peel carefully.

With a thin knife cut the eggs into two equal parts. Gently remove the yolk and place in a bowl. Pass it well with a fork.

Put over the yolks, in equal parts, mascarpone and pate. Add a teaspoon of mustard, salt and pepper to taste. Blend everything with a blender. If the composition is too hard / dry, add a little sour cream, until you get the right consistency for filling the egg whites.

Fill the egg white halves with the obtained paste and place them with the filling down on a plate.

Prepare the sauce in a bowl, mixing the cream and yogurt in equal parts. Season with salt and nutmeg and pour over the eggs.

Sprinkle with paprika and chopped onion tails, then keep cold and eat in moderation, along with other favorite appetizers.

This recipe for eggs stuffed with tuna salad was offered to us by Rodiva - for the love of cakes. It is a delicious alternative to the classic stuffed egg recipe.

Boil the 5 eggs, drain them and pass them through a stream of cold water. Peel a squash, grate it and cut it in half.

Carefully remove the yolk and mix it with the chopped green parsley, canned drained tuna, chopped red pepper, corn and chopped green onions. Salt and pepper to taste.

Make a mayonnaise from an egg, add the Greek yogurt and lemon juice to taste and then add it to the yolk mixture.

Fill the egg halves with this mixture and serve on a thin film of the mayonnaise sauce above.

Eggs stuffed with tuna salad are appetizers suitable for any holiday meal.

Eggs stuffed with tuna paste and mayonnaise

Tuna paste is my favorite for sandwiches, on bread, baguette or toast.

For the Easter meal, I usually prepare red eggs every year, and I love stuffed eggs when I was little.
This year I made an exception. to the filling :)

1) Boiled eggs are cut long, and the egg whites are kept.

2) In a special glass for Blender or a tall plastic box put the egg yolks, if you think there are too many put 2 cooked egg yolks only.

3) Add the finely chopped onion, garlic, well drained oil, pepper, chopped parsley, lemon juice and mayonnaise as desired. Mix well with the blender.

4) Fill the egg white halves and place on a layer of mayonnaise or lettuce with the filling down.
I sprinkled cebolinho on top.

Put boiled eggs in a high pot (capacity 1 l water) for about 10-15 minutes to harden (in water with 1/2 teaspoon of salt to clean more easily).

After the cooking time has elapsed, remove the hot water and pour the cold water from the tap to cool the eggs faster.

Then we will peel the eggs and cut them long (in halves).

Carefully remove the yolk from the egg whites, without the egg whites breaking, in an already prepared bowl.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

The yolks will be put on the small grater to grind more easily, then put the butter (at room temperature), the cheese paste and the drained and crushed tuna, mixing everything with a manual mixer until a homogeneous paste is obtained.

We will add the finely chopped chives (or green onions), lemon juice, salt and pepper to taste (this time mixing the composition with a spatula with slow movements).

With the help of a teaspoon, we will fill the egg white halves with the homogeneous paste obtained, placing them on a white platter, decorated with lettuce leaves.

For an appetizing look, eggs filled with tuna can be decorated to your imagination with round black olives and small pieces of donut vinegar.

Stuffed egg recipes & # 8211 recipes for simple appetizers, quick and easy to prepare from eggs & # 8211 stuffed eggs for holidays, but also for snacks or breakfast.

The collection of stuffed eggs that I propose below was made at the request of those who follow my blog. They wanted to have them all in one post, so that it would be easier for them to choose.

Personally, it would be difficult for me to choose. I like all!

I'm waiting for you to tell me what stuffed egg recipe you tried and which you like best.


How to make eggs filled with canned tuna

Cut the eggs in half, they will be removed yolks which will be placed in a bowl where they will be crushed with a fork.

Over yellows crushed will be added: tone of shredded canned food, mayonnaise, sweet mustard, lemon juice (to taste), onion very finely chopped, salt and pepper, mixing with a spatula until a firm composition.

Egg halves, will be filled with the yolk composition obtained, then placed on a plate, decorated with a paprika powder, hardened ham and fresh green parsley leaves.

The plate will be covered with aluminum foil (avoid food foil, because it will sweat and wet eggs ) and refrigerated until serving.

Sandwich with tuna, tomatoes and olive paste

I love this tuna sandwich, tomatoes and olive paste! It doesn't matter if it's hot or cold outside, this sandwich is one of the best in my kitchen. It is a simple and delicious snack, both for the school package of the little ones, and for work or for busy days when we can't afford to spend too much time in the kitchen.

With this sandwich, especially since you can prepare olive paste and tuna pate a few days before, you will provide all your loved ones with a delicious homemade snack.

For the tuna pate I used a canned tuna pieces, Lotka in sunflower oil, I love their products! If you don't know the Lotka brand yet, it is for those who love the best quality canned fish, without E's and without preservatives. All Lotka products are versatile and can be used in various combinations: with vegetables, in salads, sandwiches, tarts or other dishes.

Olive paste can be made 6-7 days before, it contains only olives and olive oil. It is perfectly preserved in the refrigerator, in a hermetically sealed jar. I won't tell you how tasty this pasta is on slices of toast rubbed with garlic. Try it too.

Tuna pate can be made 3 days before preparing sandwiches. And it must be kept in the refrigerator, in a jar. Baked tomatoes can be stored in the refrigerator for 1-2 days, after they have cooled completely.

So, if you have all these basic dishes prepared in advance, making a sandwich is a breeze.

Let's see how to make a tuna sandwich recipe and I'm waiting for you to tell me if you liked it. I love it!

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(5 points / total votes: 70)

ramisimion 8 years ago - 28 November 2009 10:34

Re: Stuffed eggs

Ioana, what beautiful eggs you have prepared! Slowly, slowly the menu for Christmas table. Note 10 for presentation. Congratulations!

ildi 8 years ago - 28 November 2009 11:04

Re: Stuffed eggs

ioana, I hope you don't mind if I leave some tips, the recipe is very good, maybe I'll do it tomorrow.
pt. to peel nicely, when the eggs are boiled and put in cold water, it is good to crack the peel a little, the water will enter under the peel as they cool and they will be much easier to peel nicely.
I do so, do not fail
In the mayonnaise with yogurt you can add a little mustard, a goodness comes out and if it is decorated with green parsley, when eaten, parsley gives a very good taste to pate and mayonnaise, plus it is healing.
my mother worked in poultry, she is an expert in all dishes related to chicken products.

otilia 8 years ago - 28 November 2009 11:30

Re: Stuffed eggs

My mother doesn't like mayonnaise too much either. Consequently, I found out at the age of 20, going to carols, that they are traditionally prepared in a "bath" of mayonnaise. For me, "like at home mom" means only the egg whites filled with pasta made from boiled and placed yolks, as you placed them, with the word up. There is no pate in the mother's recipe, but it is made with sour paste, with a little juice from pickled bell pepper or lemon. They are a good thing, and I would not change them with those made with mayonnaise.

Thank you very much for the recipes, because we discovered your site, this year's holidays will have a special taste

adry 8 years ago - 28 November 2009 12:39

Re: Stuffed eggs

Ioana, I had to wait a while to think about how eggs are "like at my mother's house" as I do them with the same word
I'm definitely more presentable like that!
I also like the tip, the beak (I don't have another term now to define which one you used)) from sacca poche
It's special and I wanted to tell you this about last week's chocolate cream!
P.S I sometimes use a box of tuna (of the same weight) instead of liver pate and garnish with parsley and capers!
It's an idea if the menu is based on fish, so you're in "tone"

Laura 8 years ago - 28 November 2009 23:42

Re: Stuffed eggs

Super looks, made with wit. Here I don't know what I put in them, I don't use mayonnaise, but my mother's always had them and I make them the same. I want to ask you to tell me how to make homemade mayonnaise, that I only used to buy. I don't even know how to proceed theoretically. It tempts me because you put yogurt in it, and we like it more sour (I put sour cream in the one to buy).

Ioana 8 years ago - November 29, 2009 10:50

Re: Stuffed eggs

Rami, I have some more recipes planned for Christmas

ildi, super strong with cracked eggs with cracked shell. Do you know how hard I struggled to clean eggs nicely? even today I try your technique, I make another kind of stuffed eggs and I have to announce how I managed.

adry, at my mother's (and mother-in-law's) home, eggs were filled with a teaspoon and placed on a bed of mayonnaise with the cut down and then the egg white was decorated with a pinch of pepper paste and a parsley leaf. the next recipe is eggs stuffed with tuna! you spoil my surprise

Laura, I will post the techniques, I think on Tuesday, how to make mayonnaise. is it ok then I also used to use sour cream, but we like yogurt more.

ildi 8 years ago - 29 November 2009 12:11

Re: Stuffed eggs

I'm making stuffed eggs right now, I had a crazy craving, let me say that I also have a Romanian pate
I make mayonnaise only from raw yolk and oil, today I put 2, and I fill only 4 eggs hi hi. I will combine it with sour cream and mustard

Laura 8 years ago - November 29, 2009 18:19

Re: Stuffed eggs

Yes, Ioana, there is no hurry. Tuesday is ok. I would ask you to write in detail, tips, etc. Mayonnaise is a totally unexplored chapter (by me).

Lucia 8 years ago - 29 November 2009 20:35

Re: Stuffed eggs

Super stuffed eggs, and I made an appetizer last week for my and my husband's birthday (November 20 and 24, respectively) are always successful, I put only 2 tablespoons of pate and the sauce is made with half mayonnaise, half yogurt or sour cream with 12% fat. Kiss you and let us find all the holidays with joy and health.

liviu 8 years ago - November 29, 2009 23:24

Re: Stuffed eggs

what a great thing you do with this recipe. / I do not understand.

Ioana 8 years ago - 30 November 2009 12:43

Re: Stuffed eggs

it's simple liviu, it's a recipe that marked our childhood and holidays. and that is why stuffed eggs, like many other traditional Romanian recipes, arouse our nostalgia much more than other recipes. everyone remembers the taste of stuffed eggs made by mom or grandma and the comments are actually related to those memories more than the recipe itself

feldiorean eva 8 years ago - 14 December 2009 16:50

Re: Stuffed eggs

Yes, I also make stuffed eggs, but I also put finely chopped onions in the filling. It's a delicacy. Try it yourself.

vika 7 years ago - 6 April 2010 21:34

Re: Stuffed eggs

ioana 7 years ago - 24 April 2010 19:13

Re: Stuffed eggs

I will make it delicious too

danutza 7 years ago - 24 April 2010 23:32

Re: Stuffed eggs

I didn't know what to cook today and I came across your recipe. Note 10 indeed. I came out good and good looking. Thank you very much.

romanta from timisoara 7 years ago - April 30, 2010 19:47

Re: Stuffed eggs

f good! That's exactly how I made them as you wrote the recipe and they are good. I didn't make them for the holidays, I made them for my husband's birthday and he licked his fingers so much he liked stuffed eggs!

Flavia 7 years ago - 17 May 2010 17:48

Re: Stuffed eggs

And I often make stuffed eggs at the request of our husband and little girl. I just don't use liver pate, but boiled chicken (especially breast). It comes out very good and it's a bit healthier. And of course, as little mayonnaise as possible.
Congratulations for site.

Andrei 7 years ago - November 30, 2010 18:49

Re: Stuffed eggs

I say they are a very practical and delicious recipe. As a child, our mother made us stuffed eggs, but not like that.

anca 7 years ago - 20 December 2010 17:23

Re: Stuffed eggs

ft ft good stuffed eggs and I will try too

beatrice 7 years ago - 24 December 2010 15:41

Re: Stuffed eggs

I'll make them and I'm delicious

Alexandra Scuturici 6 years ago - 11 January 2011 13:02

Re: Stuffed eggs

Hi Ioana! I make stuffed eggs every Christmas. My mother hadn't made it for exactly the same reason in a long time: far too much mayonnaise. So I did some experiments (in tandem with the mayonnaise mushrooms). For about 10 eggs I made a sauce as follows: I beat the mayonnaise just until the yolk curdled (it didn't start to swell) then I put about 2 good tablespoons of sour cream and at the end 2 glasses of yogurt ONLY GOOD from Napolact (neither too thick nor too thin). If you think that a little more cream is needed, you can put it. I emphasize yogurt and this way no one complains that they can't eat because it is nauseating mayonnaise. For mushrooms with mayonnaise, I do exactly the same, except that in this sauce I add garlic and green parsley. Salt and pepper to my heart's content.

flowers 6 years ago - 14 February 2011 18:32

Re: Stuffed eggs

I'll try them on Sunday too

Breaban Zina 6 years ago - 4 April 2011 13:29

Re: Stuffed eggs

Eggs stuffed with pate. But have you ever tried to fill them with melted cheese? Svaiter with sour cream is very good. Put cheese in equal amounts with the yolks, mix well, salt and pepper to taste. You can add a little mayonnaise oil for those who want a fatter filling or a little creamy yogurt. They are very cool and have a special taste. You can pass the yolks and cheese through a blender for a very fine paste. Good appetite!

rosca claudia 6 years ago - 7 May 2011 11:27

Re: Stuffed eggs

super idea to make them with pate. I don't feel like leaving the house to get tuna .a super recipe

geanina 6 years ago - 7 June 2011 15:46

Re: Stuffed eggs

Bravo Ioana! This is the real recipe you posted. Put more recipes and give me an idea of ​​a traditional and childish food from time to time because I live in Italy and I have no idea .

Ioana 6 years ago - 7 June 2011 15:50

Re: Stuffed eggs

geanina, here you will find all the traditional Romanian recipes: [link]

iulian 6 years ago - 8 December 2011 16:16

Re: Stuffed eggs

VIOBIO 6 years ago - 12 December 2011 19:25

Re: Stuffed eggs

Hi. I've been following the recipes for a few months and I can say that they are very "close" to me.
To return to the subject, really the salad mentioned above and the sausages are emblematic for Christmas. Without it, it is not possible. stuffed eggs. So I tried: I cut a slice of ham into small pieces and added it to the filling. It came out fffff good.

trascan cristina 5 years ago - 22 February 2012 13:26

Re: Stuffed eggs

Yes, it looks very good and I think I will do it too.

DIANA D. 5 years ago - 1 March 2012 15:51

Re: Stuffed eggs

Hi Ioana. Very good recipe for stuffed eggs. I also put in that sauce of mayonnaise and yogurt finely chopped cucumbers. A delicacy.
Congratulations for the site and for the new kitchen.

Ioana 5 years ago - 1 March 2012 18:21

Re: Stuffed eggs

Violeta 5 years ago - 3 May 2012 23:05

Re: Stuffed eggs

I love stuffed eggs tonight, I also made them: D only I used mayonnaise, egg yolk, parsley and chopped onion as the filling without any congratulations for the presentation looks gorgeous. But did you put paprika on top?

Lia 4 years ago - 1 August 2013 10:15

Re: Stuffed eggs

Yesterday I also cooked stuffed eggs for guests. I read here that you let them cool for 15 minutes.

In order to peel them well, I had read earlier in a magazine that just the opposite, it is not left for more than a minute by moving them to another cold dish, not the same heat from which they are reheated immediately.

On the maniacb. a topic is only useful about this subject, I proceeded yesterday as someone said there to be put in ice water and left a little as I knew because otherwise, if I stay too long, it becomes a kind of vacuum and adheres.
And someone also said that here, after boiling, to prick the penny with a needle so that the water would enter under the shell and then into the cold water, obviously.

Ioana 4 years ago - 1 August 2013 10:57

Re: Stuffed eggs

that's how I managed to clean them the best. it's good to try all the options and determine which one works best for you and then you know exactly what to do.

Nimi Mihaela Burdea 3 years ago - 20 May 2014 11:43

Re: Stuffed eggs

I also add finely chopped dill or parsley to the composition and / or pickles.

Ioana 2 years ago - June 12, 2015 13:10

Re: Stuffed eggs

Gabriela, use a sieve of tea when you decorate anything with paprika, powdered sugar, cocoa. that way you don't miss too much.

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