This is a super easy way to use up some of your Easter hard boiled eggs. Think of it as an Italian versions of the Deviled Egg, combining the wonderful “salsa tonnata” or “tuna sauce” that you find in the north of Italy with the wonderful egg. Frankly, we could eat eggs for breakfast, lunch, and dinner, and if you bring these to your next cookout you’ll surprise everyone with this unique take on an old staple.
- 6 eggs, hard boiled
- 2 oz mayonnaise
- 2 oz good-quality canned tuna in oil
- 2 anchovy fillets
- salt and pepper to taste
Cut the hard boiled eggs in half, placing the yolks in the bowl of a food processor.
Add the tuna (drained), anchovies, and mayonnaise and process until smooth.
Season with salt and pepper, and put the the yolk mixture into the well of the egg white, as you would with Deviled eggs.
You can try recipes this tasty – and also much more complicated ones – on our cooking vacations in Italy, France, Spain, and beyond. Contact us for details on any of our culinary tours or for recommendations on our favorite cooking vacations.
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