Mimosa eggs with tuna or mayonnaise parsley – cold and creamy snack with two irresistible fillings
Transform boiled eggs into cold snacks with two creamy and tasty fillings.
Enter for 4 people.
Classic (no restriction), gluten without
Preparation: 00:25
Interval: 00:10
Tools
1 border (s), 1 pan (s), 2 bowl (s), 1 bag of pastry and nozzle (optional)
EQUIPMENT
conventional
Meters
Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml
Ingredients to end (optional):
– sweet paprika to taste (optional)
THE
– green onions with chopped (optional) taste onions
Mimosa egg ingredients:
– 8 units (s) eggs
– 4 tablespoons of mayonnaise (see pre-preparation preparation)
– lemon to taste (juice)
– Go up to taste
– Pepe to taste THE
Filling of ingredients 1 – mayonnaise with parsley
– 2 tablespoons of fresh parsley, well chopped
Filling of ingredients 2 – mayonnaise with tuna
– 50 g solid pickup tuna, drained
Pre-repair:
- Tip: use 2 tablespoons of mayonnaise for a more solid filling, but if you prefer a more creamy and light consistency, use up to 2 1⁄2 tablespoons every 4 average eggs.
- The ingredients were calculated for two flavors; If you want only one type of filling, double the quantity of the corresponding ingredient.
- Separate the tools and ingredients from the recipe.
- Start by cooking the eggs (see preparation).
- While the eggs would cook, wash, dry and cut the parsley.
- Open the can of tuna, drain the liquid and stored.
PREPARATION:
Cook the eggs:
- Put the eggs in a pan with cold water and bring over medium heat.
- Cook for about 10 minutes after boiling.
- Straighten them in cold water, peel and cut in half towards the length.
- Remove the yolks, do not carefully not damage the egg whites and put in two bowls, dividing them equally if you create the 2 shutters.
- Season the egg whites with a little salt.
Stuffi 1 – Paile Paionine:
- In a bowl, knead half of the egg yolks with half of the mayonnaise.
- Add the parsley, lemon juice, salt and pepper and mix until smooth.
Stuffation 2 – mayonnaise with tuna:
- In the other bowl, knead the remaining gems with reserved mayonnaise.
- Add the well -drained and crushed tuna and mix until it forms a cream.
- Add the lemon juice and the salt and pepper adjustment.
Floiled egg assembly:
- Use a spoon for stuff or, if you prefer, place the fillings inside the pastry bags with nozzles of your choice.
- Fill the cavities of half of the egg whites with the parsley filling and the other half with the tuna.
- Ends with paprika or chopped green onions (optional).
Finishing and assembly:
- Dispose of the Mimosa eggs on a plate.
- Serve cold or ambient temperature.
- Keep the refrigerated until the moment to be served.
Extra suggestions:
- For a less caloric version, change mayonnaise with creamy curd, ricotta cream or wrinkled avocado.
- Try adding a pinch of curry or turmeric to the tuna filling.
- They can be prepared with up to 24 hours in advance and kept under refrigeration.
a) This ingredient (s) can contain traces of gluten by cross -contamination. Gluten does not cause any evil or discomfort to people who have no sensitivity or lactose allergy and can be consumed moderately without any health. Consumption by celiacs, even in small quantities, can cause different reactions. This is the reason why we always recommend reading with great attention to the labels of these ingredients and other unborned ingredients and opt for signs that attest that the product does not contain gluten.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
