Olmeda Orígenes | Eggs stuffed with White Tuna and Beetroot
post-template-default,single,single-post,postid-24529,single-format-standard,ajax_fade,page_not_loaded,,wpb-js-composer js-comp-ver-4.2.3,vc_non_responsive

27 Oct Eggs stuffed with White Tuna and Beetroot


  • 6 eggs
  • 200 gr. of White Tuna in Olive Oil Olmeda Orígenessin-titulo1
  • 1 cooked beetroot
  • 3 tablespoons of mayonnaise
  • 1 fresh onion
  • Salt


To decorate:



  1. Cook the eggs during 12 minutes in order that the yolk is fully cooked. Detain the boiling in a bowl of cold water with ice and peel them.
  2. Divide the eggs to the half and separate the yolks off the white of the eggs. Reserve a yolk to decorate.
  3. Put the rest of the yolks in mixer and add these ingredients : white tuna drained of its oil, cooked beetroot, mayonnaise, finely chopped fresh onion. Crush it until obtaining a paste and add salt.
  4. Fill the white eggs and decorate it with grated cucumber and yolk.
  5. We serve the stuffed eggs with a salad of lettuce spiced with virgin olive oil extra, Módena’s vinegar and seeds of chía.