Deviled Eggs (Uova Ripiene)
4 servings
Ingredients
- 6 eggs
- a good handful of chopped parsley
- 25 gr pickled capers, squeeze out the juice
- a spoonful of mayonnaise
- a 160 gr tin of tuna
- 1 tablespoon of olive oil
Preparation
- Boil the eggs for 7 minutes
- Carefully peel the shell
- Cut in half lengthwise
- Remove the egg yolk for the filling
- Place egg whites on tray to be filled
- Remove excess oil from the tin of tuna and add to all the other ingredients in the mixer
- Mix for about one minute
- Fill the egg whites evenly with this mixture
- Decorate the tray with cherry tomatoes, lettuce, or other greens
- Serve
Usually served as a starter, these deviled eggs can also be an all-in-one meal, especially during the summer.
In my husband’s family, where the chicken coop ruled the garden, there was an abundance of eggs and a nice colorful tray of deviled eggs was often served, especially at dinnertime. It was the color of summer and long days of sunshine. Gardens behind the houses in town were where people grew vegetables and herbs for their families, and, in the sheds that were basically unauthorized, they raised chickens and rabbits. Today city by-laws don’t allow for this tradition within the town walls. There are still gardens within the town walls but, unfortunately, many are left untended.