An Egg to Die For!

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Hard Boiled Eggs with Tuna Sauce

This recipe started life in Carla Capalbo’s “Encyclopedia of Italian Cooking and was called “Vova Sode Tonnate” or Hard Boiled Eggs with Tuna Sauce. Now the original recipe called for raw egg yoke at room temperature blended into a tuna sauce and since I never lie to my friends when they ask about the ingredients, I figured no one would eat the raw egg blend. Still this recipe remained in my egg file for just the right occasion. The purpose of the raw yoke was to make a mayonnaise type tuna sauce.

When making the hummus eggs to accompany my deviled eggs, I saved all the egg yokes that were to be discarded and decided to use them for coloring in my tuna sauce along with prepared mayonnaise and Dijon Mustard in a modern approximation to Carla Capalbo’s recipe. Everybody loved the combination of hard boiled eggs with the tuna sauce which was more than enough for twice the number of eggs. We used the extra sauce for dipping carrot sticks and celery which was also quite nice. The eggs and sauce were all used up and no one complained about double the cholesterol because the following recipe calls for two yokes per egg white. Hence the name, “An Egg to Die For”.

Ingredients for Tuna Sauce:

4 T olive oil

1 tsp lemon juice

1 tsp vinegar

2 T Mayonnaise

1 tsp Dijon mustard

½ tsp anchovy paste or 1 rolled anchovy with caper

4 egg yokes left over from the Hummus eggs

1 tsp capers drained

3 to 5 oz can of white meat tuna

¼ tsp salt

¼ tsp pepper

Other Ingredients:

4 hard boiled eggs cut in half

Capers and anchovies to garnish

Directions:

  1. Place all of the sauce ingredients in a blender and puree on lowest setting until smooth
  2. Spoon over the eggs in a decorative pattern
  3. Garnish with capers and whole anchovies if desired.
  4. You can serve right away or make a day ahead and refrigerate as the sauce improves as the flavors blend together.

Of course, this is one of those old time recipes that we shun today because it is high in cholesterol and sodium but great to serve on special occasions. Over the season, I served it as an appetizer and for brunch. I am happy that Christmas only comes once a year for food like this but even happier that I have old friends that still occasionally like to share “unhealthy foods” that taste great!

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One Response to “An Egg to Die For!”

  1. Good Egg, Bad Egg!!! « Coffee Pot Cooking Says:

    […] to the yokes that are set aside, read the post entitled “An egg to die for” and you will find out how I used them up. Like this:LikeBe the first to like this […]

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