Discover a delicious Spring pairing with this deviled egg recipe, enhanced by Riva, our delicate alcohol-free reference with refined flavors of apple, jasmine tea and seaweed. This enchanting duo combines the creamy texture of eggs with delicate and floral aromas. A gourmet interlude, to be fully savored!
Ingredients (6 people):
- 6 eggs
- 200g of canned tuna
- 100g of mayonnaise
- 3 anchovies in oil
- 1 tablespoon of capers in vinegar
- 1/2 bunch of chopped flat-leaf parsley
- Pepper
1 - Boil the eggs for 8 minutes. Cool them in cold water and peel them. Cut the eggs in half and remove the yolks.
2 - Drain the tuna well. Mix with the mayonnaise, anchovies, capers and a touch of olive oil. Add the egg yolks, crushed with a fork, and stuff each egg half with this mixture.
3 - Rinse, dry, and chop the parsley. Arrange the deviled eggs on a platter, sprinkle with chopped parsley, and season with pepper before serving.
4 - Serve with a glass of chilled Riva.
A recipe to share without moderation!
