Eggs Mimosa with Tuna Filling

Pat Duran

By
@kitchenChatter

This makes a great filling for deviled eggs and a great filling for those croissant carrots I posted.
This is a recipe I got from Williams Sonoma Guide to Good Cooking about 1996.Photo from Willisms Sonnoma..


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Comments:

Serves:

fills 8 egg halves (4 eggs)

Prep:

15 Min

Method:

Refrigerate/Freeze

Ingredients

4 kg
eggs, hard cooked
2 1/2 oz
canned tuna in water, well drained
1 Tbsp
cream cheese, room temperature
1 Tbsp
extra virgin olive oil
1 1/2 tsp
dark rum, this is optional -but you will love it
1/2 tsp
curry powder
salt and pepper to taste
grated zest of 1/2 lemon or lime
1 1/2 tsp
fresh lemon or lime juice
1 1/2 tsp
tiny capers. rinsed and well drained, optional

Directions Step-By-Step

1
Shell eggs and cut them in half lengthwise.
Remove the yolks carefully;reserve 1 of them for the mimosa; put the rest into a food processor or blender.
Set the egg whites aside.
2
Add the tuna, cheese, olive oil, rum, curry powder and salt and pepper to taste to the food processor of blender. Add the zest and juice along with the capers, if using.
Process at medium speed until you have a thick cream, about 1 minute.
The mixture must not be too liquid.
3
Fill the egg-white halves with the tuna mixture, using enough of the mixture to round the top so that it looks like the original egg shape.
Arrange the stuffed eggs on a large flat plate.
Put the reserved yolk in a fine-mesh strainer held over the stuffed eggs and crush the yolk with the back of a spoon, forcing it through the mesh so that the stuffed eggs are evenly covered with the sieved yolk, or mimosa. Keep in a cool place until ready to serve. Makes 8 half eggs.

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