Tuna-Stuffed Eggs with Herbs with homemade mayonnaise

👨‍🍳 Method

For the Boiled Egg

1. 1
   Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.

   StovePot
2. 2
   Gently lower the eggs into it with a spoon.
3. 3
   Turn down the heat slightly and simmer 10 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 4
   Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end. Halve each egg lengthwise.

   Ice bath

   💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.

To assemble

1. 5
   Carefully scoop the yolks from the egg halves into a bowl.

   Bowl
2. 6
   Drain the tuna of its oil.

   Colander
3. 7
   Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.

   BlenderorStick blenderorFood processor
4. 8
   Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.

   Blender

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
5. 9
   Add the lemon juice and stir. Taste and adjust the seasoning.
6. 10
   Crumble the yolks with a fork and mix with the tuna, mayonnaise, mustard, capers, parsley, lemon juice, salt and black pepper until evenly combined, and taste.
7. 11
   Fill each egg half with the mixture using a teaspoon.

   Spoon / teaspoon (regular)
8. 12
   Arrange the eggs on a bed of lettuce leaves and serve.

   Plate