Trio of Stuffed Eggs

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Ingredients:

Tuna and Caper Stuffed Eggs:
3 hard boiled eggs, peeled and halved
1 small can (3 oz.) Tuna packed in water, drained
3 tablespoons mayonnaise
1 tablespoon drained capers, divided
1 teaspoon chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
½ teaspoon anchovy paste (optional)

Olive and Mascarpone Stuffed Eggs:
3 hard boiled eggs, peeled and halved
3 tablespoons mascarpone cheese
3 tablespoon mayonnaise
1 teaspoon chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
1/8 teaspoon salt
6-8 olives, (green or Kalamata) pitted and chopped
6 olive slices for garnish

Truffled Mushroom Stuffed Eggs:
3 hard boiled eggs, peeled and halved
1 tablespoon olive oil
½ cup sliced mushrooms, (white, crimini or shiitake)
1 tablespoon chopped fresh Italian parsley
1 clove garlic, minced
a pinch red pepper flakes
3 tablespoons mascarpone cheese
3 tablespoons mayonnaise
¼ teaspoon truffle oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Yield: 6 generous portions

Printable Version

Tuna and Caper Stuffed Eggs:

Spoon the yolks out of the boiled eggs and place in a blender or food processor with the tuna, mayonnaise, 2 teaspoons of the capers, parsley, pepper and anchovy paste. Process, wiping down the sides often, to a smooth consistency. Using a pastry bag or spoon, fill the cavities of the egg whites with the tuna mixture and garnish with the remaining capers.

Olive and Mascarpone Stuffed Eggs:

Spoon the yolks out of the boiled eggs and place in a blender or food processor with the mascarpone, mayonnaise, parsley, pepper and salt. Process to a smooth consistency, scraping down the sides of the bowl often. Stir in the chopped olives. Using a pastry bag or a spoon, fill the cavities of the egg whites with the olive mixture. Garnish with the olive slices.

Truffled Mushroom Stuffed Eggs:

In a small sauté pan over high heat, sauté the olive oil, mushrooms, parsley, garlic and red pepper flakes until the mushrooms are golden brown 4-6 minutes. Pick out 6 small, pretty mushroom slices for garnish. Set the mushrooms aside to cool.

Spoon the yolks out of the boiled eggs and place in a blender or food processor with the mascarpone, mayonnaise, cooled mushroom mixture, truffle oil, salt and pepper. Process to a smooth consistency, scraping down the sides of the bowl often. Using a pastry bag or a spoon, fill the cavities of the egg whites with the mushroom filling. Garnish each egg with a reserved mushroom slice.

Chef’s Tip:

To make perfect hard-boiled eggs, place 9 eggs in a large saucepan and cover with about and inch of water. Over high heat, bring the water to a boil. Turn the water down to simmer and cook the eggs for 10 minutes. When the eggs are cooked, immediately rinse with cold water to stop the cooking. (For a better shape, piece the large end of the egg with a thumbtack before boiling.