Olmeda Origenes | Eggs stuffed with White Tuna and Beetroot
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27 Oct Eggs stuffed with White Tuna and Beetroot

Ingredients:

  • 6 eggs
  • 200 gr. of White Tuna in Olive Oil Olmeda Orígenessin-titulo1
  • 1 cooked beetroot
  • 3 tablespoons of mayonnaise
  • 1 fresh onion
  • Salt

 

To decorate:

 

Directions: 

  1. Cook the eggs during 12 minutes in order that the yolk is fully cooked. Detain the boiling in a bowl of cold water with ice and peel them.
  2. Divide the eggs to the half and separate the yolks off the white of the eggs. Reserve a yolk to decorate.
  3. Put the rest of the yolks in mixer and add these ingredients : white tuna drained of its oil, cooked beetroot, mayonnaise, finely chopped fresh onion. Crush it until obtaining a paste and add salt.
  4. Fill the white eggs and decorate it with grated cucumber and yolk.
  5. We serve the stuffed eggs with a salad of lettuce spiced with virgin olive oil extra, Módena’s vinegar and seeds of chía.
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