Description
My Sicilian aunt’s stuffed eggs recipe!
Ingredients
- 8 whole Eggs
- 5 ounces, weight Canned Tuna
- 2 Tablespoons Chopped Fresh Parsley
- 2 slices Anchovies
- ½ cups Mayonnaise
- 16 whole Capers
Preparation
Hard boil the eggs then peel them off, cut them in a half and remove the yolks. Save 2 whole yolks for the filling.
In a bowl, combine tuna, chopped parsley, minced anchovies, reserved 2 egg yolks and the mayonnaise. Using a fork, mix all the ingredients together.
Use the mixture to fill each egg white cup. Decorate with a caper on top of each half.
Refrigerate until ready to serve!
