HUEVOS RELLENOS
Serves 1
Directions
- 1Place the eggs into boiling water.
- 2Place the eggs into boiling water.
- 3Place the eggs into boiling water.
- 4Boil the eggs for 8 minutes.
- 5Boil the eggs for 8 minutes.
- 6Boil the eggs for 8 minutes.
- 7Remove the eggs from the boiling water and cool them down in ice water.
- 8Remove the eggs from the boiling water and cool them down in ice water.
- 9Remove the eggs from the boiling water and cool them down in ice water.
- 10Peel the boiled eggs.
- 11Peel the boiled eggs.
- 12Peel the boiled eggs.
- 13Cut the eggs in half lengthwise.
- 14Cut the eggs in half lengthwise.
- 15Cut the eggs in half lengthwise.
- 16Remove the egg yolks and place them in a bowl.
- 17Remove the egg yolks and place them in a bowl.
- 18Remove the egg yolks and place them in a bowl.
- 19Add canned tuna to the egg yolks.
- 20Add canned tuna to the egg yolks.
- 21Add canned tuna to the egg yolks.
- 22Add aioli to the mixture.
- 23Add aioli to the mixture.
- 24Add aioli to the mixture.
- 25Season with salt and pepper.
- 26Season with salt and pepper.
- 27Season with salt and pepper.
- 28Mash and mix the ingredients until well combined.
- 29Mash and mix the ingredients until well combined.
- 30Mash and mix the ingredients until well combined.
- 31Grate some lemon zest into the mixture.
- 32Grate some lemon zest into the mixture.
- 33Grate some lemon zest into the mixture.
- 34Squeeze fresh lemon juice into the mixture.
- 35Squeeze fresh lemon juice into the mixture.
- 36Squeeze fresh lemon juice into the mixture.
- 37Mix again until everything is incorporated.
- 38Mix again until everything is incorporated.
- 39Mix again until everything is incorporated.
- 40Transfer the egg yolk mixture into a piping bag.
- 41Transfer the egg yolk mixture into a piping bag.
- 42Transfer the egg yolk mixture into a piping bag.
- 43Slice the green olives.
- 44Slice the green olives.
- 45Slice the green olives.
- 46Arrange anchovies on a plate.
- 47Arrange anchovies on a plate.
- 48Arrange anchovies on a plate.
- 49Slice the truffle using a mandoline.
- 50Slice the truffle using a mandoline.
- 51Slice the truffle using a mandoline.
- 52Pipe a base of aioli onto the serving plate.
- 53Pipe a base of aioli onto the serving plate.
- 54Pipe a base of aioli onto the serving plate.
- 55Fill the hollowed egg whites with the egg yolk mixture using the piping bag.
- 56Fill the hollowed egg whites with the egg yolk mixture using the piping bag.
- 57Fill the hollowed egg whites with the egg yolk mixture using the piping bag.
- 58Garnish some eggs with sliced green olives.
- 59Garnish some eggs with sliced green olives.
- 60Garnish some eggs with sliced green olives.
- 61Garnish other eggs with anchovies.
- 62Garnish other eggs with anchovies.
- 63Garnish other eggs with anchovies.
- 64Garnish some eggs with sliced truffle.
- 65Garnish some eggs with sliced truffle.
- 66Garnish some eggs with sliced truffle.
- 67Dust the deviled eggs with paprika.
- 68Dust the deviled eggs with paprika.
- 69Dust the deviled eggs with paprika.
- 70Serve the huevos rellenos with Estrella Galicia 0.0% beer.
- 71Serve the huevos rellenos with Estrella Galicia 0.0% beer.
- 72Serve the huevos rellenos with Estrella Galicia 0.0% beer.
Ingredients
- 6 eggs
- 6 eggs
- 6 eggs
- 1 can tuna
- 1 can tuna
- 1 can tuna
- 2 spoons aioli
- 2 spoons aioli
- 2 spoons aioli
- salt
- salt
- salt
- pepper
- pepper
- pepper
- lemon zest
- lemon zest
- lemon zest
- lemon juice
- lemon juice
- lemon juice
- green olives
- green olives
- green olives
- anchovies
- anchovies
- anchovies
- truffle
- truffle
- truffle
- paprika
- paprika
- paprika
Equipment
potknifeskimmerbowlspoongraterpiping bagmandolineplatetweezerssievebottle openerglass