Sofía Padilla Castro

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Sophia Beyda

Stuffed Eggs in Red Sauce

Name: Stuffed Eggs in Red Sauce
Yield: 4
Cuisine: Mexicana
Ingredients: 8 eggs; 2 cans tuna, small, in oil; 1 boat mayonnaise, little; 1 Bell pepper, to decorate; 8 pitted olives, to decorate and give more flavor; 1 a bit low fat milk; table salt; 1 tablespoon beefsteak tomato, fried; to taste red sauce

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Sofía Padilla Castro

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This recipe is a dish with delicious eggs stuffed in red sauce, they are the best, I recommend them a lot for breakfast.

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Ingredients

4 portions

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8 eggs
2 cans tuna, small, in oil
1 boat mayonnaise, little
1 Bell pepper, to decorate
8 pitted olives, to decorate and give more flavor
1 a bit low fat milk
table salt
1 tablespoon beefsteak tomato, fried
to taste red sauce

Preparation

Put the eggs to cook with a spoonful of salt.

When they take 10 minutes in boiling water, put them in a colander and cool them under the cold water tap. Let them cool and peel them.

Split the eggs in half lengthwise. Take the yolks and put them in a bowl. Reserve the cooked egg whites.

Add the tuna and 4 tablespoons of mayonnaise to the yolks. If you like, add 1 tablespoon of fried tomato.

With a fork, mash well and mix until smooth and homogeneous.

If you want you can try salt and add a little.

With a knife spread the mixture by the eggs and then mold a little with the same knife so that it is as if the filling was half the missing half of the egg.

Now put a little mayonnaise in a glass and add a splash of milk.

Mix well with a fork until there is a softer and lighter mayonnaise. Then place the stuffed eggs on the plate where you will serve them and cover the eggs with this light mayonnaise.

Now only decorate with a few strips of pepper and / or a few slices of olives. And add the red sauce on top.