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Stuffed eggs

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To do the Stuffed eggs I succumbed to jarred mayonnaise, I confess.
I told it to myself very carefully before convincing myself to write it on the shopping list: I told myself that I would still buy the best one I could find (and so I went to the organic shop reading and rereading the ingredient lists), then I thought I couldn't certainly prepare it at home to use only 2 tablespoons or a little more, at least the packaged one lasts longer. As if we used mayonnaise every day, the pantry hasn't seen a jar of it for years… But here I am with my very simple but flattering proposal of stuffed eggs for Easter lunch and for the Italian Food Calendar which today celebrates this dish traditional and never predictable thanks to Ottavia.

There are a few simple rules for making good stuffed eggs, one above all is cooking the egg.
To have a good boiled egg my mother taught me that first of all theegg must be at room temperature (so remove it from the refrigerator in time) and what it should be immersed in slightly boiling water placing it on a spoon so that it drops slowly. The cooking time is around ten minutes no more otherwise it gets that unsightly green color that we don't like. And then? Then space for imagination. Usually in my house they are always prepared with tuna but I don't think I'm wrong if I say that with any filling the stuffed eggs are to die for.

With this simple and quick proposal for Easter lunch or Easter Monday out of town, I wish everyone a peaceful Easter in the company of their loved ones.

Stuffed eggs

3 eggs code 0
2 teaspoons mild mustard
10 desalted capers
3 anchovies in oil
2 tablespoons mayonnaise
extra virgin olive oil to taste
black pepper to taste

(for 2 people) Immerse the egg in boiling water and leave to simmer for 10 minutes. Remove the eggs and cool them under running water then transfer them to a bowl with water and ice.
Place the other ingredients in the blender jug, except the oil.
Cut the hard-boiled eggs in half, delicately remove the yolks and add them to the other ingredients, turn on the immersion blender and slowly pour in a little oil, just enough to emulsify everything.
Place the filling in a pastry bag with a star nozzle and fill the half egg whites, taking care to distribute the filling just right for the 6 half egg whites. Serve.

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