Ovos Recheados com Atum

Ingredients

Equipment Needed

• •Medium pot with lid
• •Bowl for ice bath
• •Mixing bowl
• •Fork for mashing
• •Serving platter

Instructions

1. 1

   Cook the eggs properly

   Place the eggs in a single layer in a pot and cover with cold water by about 3 centimeters. Set over high heat and bring just to a boil. The moment you see a rolling boil, remove from heat, cover the pot, and let sit for exactly 10 minutes. Not 8. Not 12. Ten minutes gives you a yolk that's fully set but still golden, no grey-green ring of shame.

   Room temperature eggs are essential. Cold eggs crack in hot water. Take them out of the refrigerator 30 minutes before you start.
2. 2

   Shock and peel

   Transfer the eggs immediately to a bowl of ice water. Let them sit for at least 5 minutes. This stops the cooking and makes peeling infinitely easier. Tap each egg gently all over to crack the shell, then peel under a thin stream of running water. The shells should slip right off. If you've ever struggled with peeling eggs, this is the answer.

3. 3

   Halve and separate

   Cut each egg in half lengthwise with a sharp knife. Wipe the blade between cuts for clean edges. Gently pop the yolks into a mixing bowl, keeping the whites intact. Arrange the whites on your serving platter, cut side up. If they wobble, slice a tiny bit off the bottom to create a flat base. They need to sit steady.

4. 4

   Make the filling

   Mash the yolks with a fork until no lumps remain. Add the drained tuna and break it up, mixing it into the yolks. Add the mayonnaise, mustard, cornichões, capers, parsley, and lemon juice. Mix until everything is well combined but not pasty. You want some texture. Taste and adjust with salt and white pepper. Go easy on the salt; the tuna and capers bring their own.

   Portuguese tuna packed in olive oil has better flavor than tuna in water. Don't waste money on fancy imported tuna when Portuguese conservas are among the best in the world.
5. 5

   Fill the eggs

   Spoon the filling generously into each egg white half, mounding it slightly. For a fancier presentation, you can pipe it through a large star tip, but Avó Leonor would have laughed at that. A spoon works perfectly. These are meant to look homemade. That's the whole point.

6. 6

   Finish and serve

   Dust each stuffed egg with a pinch of colorau, that sweet paprika that turns everything beautiful. Scatter a few parsley leaves over the platter. Drizzle just a thread of good olive oil across the tops. Cover loosely and refrigerate for at least 30 minutes before serving to let the flavors settle. Bring out 15 minutes before eating so they're not ice cold.

Chef Tips

• •Use eggs that are at least a week old. Fresh eggs are nearly impossible to peel cleanly. This is one time when older is better.
• •Portuguese tuna conservas are exceptional. Look for brands like Santa Catarina, Tenório, or José Gourmet. The quality difference is real and you'll taste it.
• •The filling can be made a day ahead and refrigerated. Fill the eggs the morning you plan to serve them. They hold beautifully for several hours.
• •Some families add a tiny bit of piri-piri sauce to the filling for heat. Some add finely minced onion. Both are valid. Ask your grandmother what she did and do that.

Advance Preparation

• •The tuna filling can be prepared up to 2 days ahead and stored covered in the refrigerator.
• •Eggs can be boiled and peeled up to 1 day ahead, stored in cold water in the refrigerator.
• •Assembled stuffed eggs keep well refrigerated for up to 8 hours, making them perfect for entertaining. Cover loosely with plastic wrap.

Frequently Asked Questions

Nutrition Information

1 serving (about 40g)