Eggs stuffed with sardines and tomato, easy summer snacking

Total: 30 min Diners: 5

I admit that since this recipe came out of the hat, taking advantage of a can of sardines in olive oil that was in the cupboard at home during the forties, I have had to return to prepare these sardine stuffed eggs on more than one occasion. If you are a loyal fan of your grandmother’s classic tuna and tomato stuffed eggs – as is my case, when this recipe was prepared it was a feast to go to the fridge from time to time and steal one – I think these will raise your expectations as it happened to me. More flavorful and with more juiciness but with that delicious point of fried tomato conjugated with mayonnaise, the perfect starter for any summer or spring lunch on the terrace is assured with a recipe that is almost only assembly work.

Ingredients

. Eggs, 5 u Sardinillas in olive oil, 1 can of 90 g Smoked sardines or anchovies, 1 large or 2 small ones Fried tomato, 3 tablespoons Salt, c/s Fresh parsley, 2 sprigs

For the mayonnaise<

Eggs, 1 u Mild olive oil, 200 ml Lemon juice, 1 tablespoon Salt, c/s

Step 1

In a saucepan full of boiling water, cook the whole eggs, being careful to add them to the water slowly so they don’t crack. We will have them cooking for 9 minutes and after this time we will take them to a bowl with ice water to cut the cooking quickly and cool well before peeling and handling them.

Step 2

While the eggs are cooking we can do everything else being the first thing, in case we cut them, to assemble the mayonnaise. In a tall pot we will put the egg in the base, cracked, and immediately on top we will cover it with all the soft olive oil and also with the lemon juice and salt. We will sink the hand mixer to the bottom, to very soft speed, and we will activate it without moving anything. The mayonnaise, by magic, will start to emulsify and here we will only need our skill: we will raise the arm little by little, opening holes in an oblique way, so that more and more oil is introduced in the emulsion. In two minutes you should have it ready, it is not necessary to go very slow. Keep the mayonnaise always covered in the refrigerator.

Step 3

The filling of our eggs can not be easier than to drain the can of sardines in olive oil and crush them with the help of a fork mixing them little by little with the homemade fried tomato until you get a dense paste, which will hold inside the egg but taking into account that later we will also add half of the crushed yolks.

Step 4

Pick the parsley very finely and also chop the smoked sardine so that there is a small piece on top of each half of the deviled eggs.

Step 5

Peel the eggs carefully and cut them in half, empty them. At the base of the plate we put a few drops of mayonnaise, so that the eggs do not dance, and place all the halves upwards.

Step 6

Crumble all the egg yolks very well and add half of them to our sardine and tomato filling, if we see that it is too dry add a little more fried tomato, add chopped parsley. Fill the eggs making a top and put a generous amount of mayonnaise on top. Finish with some of the crumbled yolk and a small piece of smoked sardine.

Tricks and Tips

The more oil you add to the mayonnaise, the more compact it will be. We do not need a very liquid mayonnaise but rather a little compact so that it covers our deviled eggs well. You can make it with sunflower oil but for me it gives a better point the soft olive oil, of course it will be great to add in it the rest of the olive oil from the can of sardines.

If you do not have homemade fried tomato you can always use a purchased one, I recommend those sold under the name “homemade style” with onion.