Best deviled eggs ever

Name: Best deviled eggs ever
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 6 eggs Large size; 2 small cans of tuna; 1/2 onion; 4 TBSP tomato sauce; 1 splash olive oil; 1 little bit of salt; 1 egg Large size; 150 ml sunflower oil; 60 ml olive oil; The juice of half a lemon; 2 TBSP apple vinegar; 1 pizca sal

Hungry Guy @hungryguy

Madrid

This is one of those recipes that we cook a lot in summer, these deviled eggs are a delight and you can make them in advance the previous day.

Hungry Guy @hungryguy

Madrid

This is one of those recipes that we cook a lot in summer, these deviled eggs are a delight and you can make them in advance the previous day.

Saved

Ingredients

40 minutes

4 servings

6eggs Large size
2small cans of tuna
1/2onion
4TBSP tomato sauce
1splash olive oil
1little bit of salt
Mayonnaise sauce
1egg Large size
150 mlsunflower oil
60 mlolive oil
The juice of half a lemon
2TBSP apple vinegar
1 pizcasal

Saved

Steps

40 minutes

1

Hard-boil the eggs in a pot with boiling water and a pinch of salt for around 10-12 minutes. When you've the boiled eggs ready hard, we will let them cool in cold water.
2

Chop the onion very small with a blender chopper, simply giving a few gentle touches, without going overboard so that it does not become pureed. We will poach the onion a little in a pan with a drizzle of olive oil and a pinch of salt.
3

Cut the hard-boiled eggs in half and separate the yolks from the whites.
4

Grate the yolks of the eggs so that they are in very small pieces. The ideal is to use the chopper accessory of our hand mixer... we will simply give it a few small touches and we will keep the yolks at a perfect tiny size.
5

In a bowl, we will mix the tuna, the poached onion and the tomato sauce together with the grated egg yolks, but we will reserve a small amount of yolks for sprinkling at the final decoration.
6

We can prepare a homemade mayonnaise using our hand mixer. We will put the egg and the sunflower oil in your measuring glass.
7

Put the foot of the mixer and without lifting it from the bottom, press at maximum speed, we will see in a short time it begins to emulsify... there we can raise the mixer a little... we will add the olive oil little by little and continue beating so that it integrates.
8

Once we see that the mayonnaise is firmer, add the juice of a lemon, the vinegar and the pinch of salt. We beat again to integrate everything.
9

It should be as thick as shown in the pictures.
10

Fill the holes of the eggs with this filling paste that we have made. Place them in a large flat platter.
11

Just before serving them with some green leaves, add mayonnaise over the eggs and sprinkle grated yolk on top. Enjoy!