Spanish Christmas stuffed eggs: two ideas for an excellent classic
When I think of the Christmas time meals I have had with my family I always remember two things. First, the happiness of everybody gathering and spending time together. Second, the endless assortment of tapas that would open our celebration. My grandmothers, when they were still fit enough, used to spend the whole day in the kitchen working out the main course and the dessert. However, judging by the time we would spend with the starters, I was often confused as to which part of the meal was the most important. Some people were so full already that would jump straight to the desserts.
A Christmas time meal without starters is not a proper one. And if you are from southern Spain, like my entire family, it becomes an authentic personal matter. Cheese, jamon, seafood, handmade crisps, olives… Nothing missing. Every box of the list is ticked off. This said, you may want to ask me whether there is anything else on the table that demands some work. That’s up to every household, but in my case the answer is yes. And the Christmas stuffed eggs cover this end.
This starter is what we tend to call a festive meal. Although its preparation is rather effortless, they display a fancy look, quite appropriate for family gatherings. My aunts are usually responsible for bringing them over-they need to sit in the fridge for a few hours so they make them in advance. They all have their own methods and sometimes adjust them if needed, but the common preference are the traditional recipe of tuna and mayo. Basic pantry ingredients, you can tell it.
Today I am writing this recipe for you plus a vegetarian option inspired in some others I did read from different foodies time ago. We tried both last Christmas Eve and no doubts we will try them again this year.
INGREDIENTS (FOR TWO PEOPLE)
Tuna (80 g, 1 small can)
Mayo (1 tbsp)
Ketchup (a dash)
Mature avocado (1)
White onion (1/4)
Black olives (a small handful)
For decoration (optional)
DIRECTIONS FOR COOKING
Boil the eggs for just eight minutes. After that time, put them in cold water until they cool down. Peel them, half them and separate the yolks and the whites. We need four yolks to make each filling so put them in two separate bowls.
2. Let’s do the fillings and let’s begin by the classic one. Mash the egg yolks with a fork, drop the tuna and add the black olives well chopped (in very tiny bits). Add then the mayo and a pinch of salt and pepper. Mix until you achieve a creamy paste.
3. For the vegetarian filling, we’ll mash the egg as for the previous step. Add then the avocado, the tomato and the onion-both very well chopped too. Add again a pinch of salt and pepper and mix until you achieve another creamy paste.
4. Fill the egg whites very gently using a tablespoon. It does not matter if the filling stands out of the whole. Then, decorate as you wish and refrigerate for a few hours before serving. Do not forget to cover the plate with cling film.