When Vivianne sent this recipe to me, I nearly fell out of my chair with joy. I’d never thought to put tuna in a hard boiled egg, but I’m sooo glad someone else did. This savory dish is a perfect accompaniment to Bloody Mary’s for Sunday Brunch, or just a perfectly gluten free option for any day. DELISH.
Hard Boiled Eggs Stuffed with Anchovies and Tuna
- 5 eggs at room temperature
- 1/4 cup mayonaisse
- 3 oz can tuna, drained and flaked
- 5 canned anchovy fillets, minced
- paprika (optional)
In a large saucepan bring water to a boil. Carefully lower the eggs into the water and cook (water should be at a constant low boil) for eight minutes. Remove the eggs using a slotted spoon and immediately put in a bowl of ice water to stop the cooking process.
Peel the eggs and cut them in half. Scoop out the yolk and place in a bowl. Add the mayonaisse, tuna and anchovies and add salt and pepper to taste.
Carefully spoon the mixture into the hollow cavity of the egg whites and sprinkle with paprika, if desired.