Black eggs stuffed with tuna, surimi and shrimp
The first time I saw a black deviled eggs was about five months ago and I was in love with them. I found so beautiful that I did not want to wait long to prepare for my family. As I sensed the reaction of my guests to see the stuffed black eggs was fun: a mixture of surprise and curiosity.
The filling of these eggs is composed of tuna, shrimp and surimi. A very tasty maritime feel that is going to kill this type of bite. If we join how much fun is its aesthetics, these black deviled eggs are guaranteed success. Try them and see what they talk among your guests.
Ingredients for two servings
- 2 eggs, 1 teaspoon white wine vinegar, 300 ml of balsamic vinegar of Modena, 40 g of tuna in oil, 2 or surimi crab sticks, 4 cooked shrimps, 20 g of mayonnaise and 2 stalks of chives (optional).
Making black eggs stuffed with tuna, shrimp and surimi
We fill a saucepan with water and bring to boil. Add a pinch of salt, a teaspoon of white wine vinegar and submerge the eggs with a spoon so you do not hit the base and breaking. Also, the eggs must be room for which, in contact with the boiling water, not from cracking temperature.
For a couple of minutes, stir the eggs into the water carefully. With this we get the yolk is centered and effect when fill is more attractive. Let cook for 10 minutes before removing the water and soak in plenty of cold water until completely cooled. We can also dip them in ice water. Anyway get stop the cooking, which is the goal.
Peel the eggs, making sure to remove, completely, the membrane that covers them (if we do not, egg dyeing will no uniform). We deal vinegar in two glasses and immerse an egg in each. They must be well covered so that, if necessary, use more vinegar. We put some weight vinegar to contact the entire surface.
Let eggs stand in the refrigerator for a minimum of 12 hours and a maximum of 24. During the dyeing time, the turn a few times, so they will not be darker than other areas. We removed eggs vinegar (which we can reuse), we clarify them and let them dry before you cut the tops and remove the yolks.
We booked a teaspoon of buds for decoration. We crush the rest with tuna, well drained, crab sticks and surimi, prawns and mayonnaise. We introduce the filling in a pastry bag with a curly tip and fill the eggs, giving a fun way to the surface. Sprinkle with egg, garnish with a stalk of chives (optional) and serve.
Preparation time | 20 minutes + 12-24 hours of sleep
Difficulty | Very easy
The stuffed with tuna, shrimp and surimi black eggs combine perfectly with a green salad, because the outside of the egg remains a slight taste of vinegar in which it has been submerged. They do not need more than a good fresh beers to sample in all its splendor. They are perfect to include as part of a buffet.