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

Uovo sode imbottite

Yield: 6 generous portions

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.