Uova alla diavola (Italian-style devilled eggs)
- 7 eggs
- 95g good quality canned tuna in oil, drained and broken up into chunks (remove and discard whole chilli)
- 20g salted capers, rinsed, drained
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1.5 tablespoons (30ml) extra virgin olive oil
- 4 fillets canned anchovies
- 1 teaspoon sweet paprika, to sprinkle
Requires: blender, disposable piping bag fitted with a star nozzle
Place the eggs in a medium-sized saucepan and cook, covered completely with water, over high heat. Bring to the boil, then reduce the heat to low-medium and cook for a further 9 minutes. Carefully tip out the boiling water from the saucepan and fill with cold water to cool the eggs. Once cool, peel the eggs and halve.
To make the diavola (devil) filling, place 4 of the egg halves (2 full eggs) into a blender. Using a teaspoon, scoop the yolks from the remaining eggs and add to the blender. Add the tuna, capers, lemon juice, white wine vinegar, olive oil and anchovies. Blend until a smooth, sauce-like consistency forms.
Place the remaining egg halves onto a serving plate. Spoon the diavola filling into a disposable piping bag fitted with a star nozzle. Pipe peaks of the diavola filling into each egg half. Refrigerate until ready to serve.
Remove the Uova alla diavola (Italian-style devilled eggs) from the fridge. To add the finishing touch, sprinkle with sweet paprika. Serve immediately – buon appetito.
