An entry that combines tradition and practicality
THE Christmas Eve is one of the most anticipated celebrations of the calendar, a moment to share with family and friends around a table full of typical flavors. In many Spanish homes, a cold starter which whets your appetite without overwhelming you before the main courses.
In this context, the eggs stuffed with tuna and mayonnaise have established themselves as one of the most frequent and valued as a Christmas aperitif. Its simplicity in no way diminishes the importance of its presence: on the contrary, it reinforces the idea that at Christmas, often, the classics are gaining ground compared to the most sophisticated proposals.
Why are these deviled eggs so popular?
This starter combines three key factors to succeed on designated dates:
- Ease of preparation: Does not require complex cooking techniques and can be prepared in advance.
- Recognized flavor: the balance between tuna, mayonnaise and other simple ingredients appeals to different generations around the table.
- Versatility: allows small variations (olives, anchovies, surimi) which allow it to be adapted to the tastes of the family.
THE stuffed eggs are generally served coldwhich facilitates its presentation and conservation at dinner with several dishes and little preparation time between each.
Essential Ingredients
To prepare a tray for several gueststhese are the usual ingredients:
- 6 eggs size L
- 100 g tuna or bonito canned
- 150 g mayonnaise
- 8 surimi sticks (optional)
- A box of olives
- 12 anchovy fillets to decorate
Step by step for perfect filling
The development of this Christmas classic Follow a simple but effective sequence:
- Cook and cool the eggs: Boil them for 12 to 15 minutes and let them cool completely.
- Prepare the filling: mix the extracted yolks with the crumbled tuna and the chopped surimi sticks.
- Adjust with mayonnaise: Add the mayonnaise little by little until you obtain a creamy texture.
- Fill the egg whites: use a spoon or piping bag to whip the filling.
- Present and decorate: Arrange the eggs on a lettuce-based plate, add an anchovy and an olive on top.
Link with Christmas gastronomy
THE Christmas gastronomy It is a set of culinary customs that vary according to countries and cultures, even if they share the same spirit: conviviality and tradition. In many parts of Europe and Latin America, cold dishes are served that allow you to combine familiar flavors with the convenience of having them ready to share.
In Spain, dishes like stuffed eggsTHE cold salads or the sofa trays They reflect that mix of tradition and simplicity so appreciated on Christmas Eve.
Ideas to combine on the table
THE stuffed eggs They can be part of a larger menu with:
- Matching sofas with salmon or shrimp
- cold salads with festive ingredients
- Smoked fish or shellfish as light starters
A classic still relevant today
Beyond the culinary trendsTHE eggs stuffed with tuna and mayonnaise They remain a reliable way to start dinner. Christmas Eve. Its presence on the tables not only refers to traditional recipes, but also invites them to be reinterpreted with personal touches according to the family or the taste of the guests.
During a celebration during which the time spent in the kitchen It is generally distributed between several preparations, having a cold startercolorful and loved by all can make a difference in the Christmas experience.
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