Eggs are widely used in many types of dishes, both sweet and savory, and some of the most common preparation methods include include scrambled, fried, hard-boiled, soft-boiled, omelettes and pickled. This recipe brings forth the most creative and sophisticated side of the egg – hard-boiled with a devilishly spicy, but smooth and appealing, filling. And when it comes to nutrition, eggs add protein to a person’s diet, as well as various other nutrients. Eggs supply all essential amino acids for humans, and provide several vitamins and minerals, including vitamin A and B, calsium, iron, and magnesium. While eggs do contain cholesterol, the health benefits from their other vital nutrients appear to outweigh the risks posed by their cholesterol content. Combine this appetizer with a strong flavored pasta plate or a main dish.
2 small tins of Rio Mare tuna
1 tin of anchovies
ca. 10 capers
fresh flat leaf parsley, finely chopped
2-4 dry chilies, deseeded and finely chopped
1 tsp paprika powder
Place the eggs in a pot and cover them with water. Slowly bring water to a boil over medium heat. After about 12 minutes, place the eggs under cool running water to stop the cooking. Peel them and cut them into two equal halves. Remove the egg yolk, but save it for later. Set the halved eggs on a serving plate.
Mix the tuna, anchovies, egg yolk, some oil, dry chilies, fresh chopped parsley, capers and paprika powder in a blender until smooth. Check the taste and adjust, if needed.
With the help of a teaspoon, fill the halved eggs with the smooth mixture. Garnish with capers and sprinkle some paprika powder on top.