Uova Ripiene alla Toscana Recipe
Uova Ripiene alla Toscana
Deviled Eggs Tuscan Style
Submitted By: Taz
Ingredients:
12 Large Eggs
3 Anchovy Fillets packed in oil - drained
¼ Cup Capers packed in brine - drained and rough chopped
¼ Cup Fresh Flat Leaf (Italian) Parsley - small chopped
2 Tbs Mayonnaise - homemade or Japanese (Kewpie®) preferred
2 Tbs Extra Virgin Olive Oil
Juice of 1 Lemon
Kosher Salt to taste
Fresh Ground Black Pepper to taste
-OPTIONAL-
1 5oz Can Tuna packed in oil - drained
-OPTIONAL GARNISH-
Additional Capers
Additional Flat Leaf (Italian) Parsley - finely chopped
Preparation:
- Fill a large pot with a tight fitting lid about ¼ full with cool water - Place eggs in a single layer on the bottom of the pot - Add enough cool water to cover eggs by 2-3 inches - Place over high heat - Bring to a rolling boil
- Once a boil has been achieved, turn off the heat, cover, and set aside for 10-12 minutes - After 10-12 minutes, transfer the eggs to the ice bath and allow to cool for apx 5 minutes
- Once the eggs have cooled, peel and cut in half - Remove the yolks and transfer them to a medium bowl - Set aside until needed
- Place the anchovies, capers, and parsley in a mortar and pestle and mash into a smooth paste - Add the mayonnaise, olive oil, and lemon juice (transfer the anchovy/caper paste to a medium bowl if necessary) - Add the tuna (if using) - Mix until thoroughly combined - Season with salt and pepper to taste
- Mash the egg yolks with a fork until smooth - Transfer to the filling mixture and thoroughly combine
- Use a teaspoon or piping bag to transfer the filling mixture evenly into the hollows of the egg whites (you want to mound the filling a bit)
- Garnish each with a slight sprinkle of finely chopped parsley and a couple of capers (if desired)
- Serve chilled or at room temperature
