HUEVOS RELLENOS

DEVILLED EGGS
(Spain/ 4 servings/ spring-summer/ 35 minutes)
Utensils
1 cutting board
1 chef’s knife
1 pot
1 wooden spoon
1 fork
2 bowls
1 tablespoon
4 plates
Ingredients
4 large eggs
1 can of tuna in olive oil
2 thick slices of ham
1 tablespoon cream cheese
1 tablespoon mayonnaise
5 lettuce leaves
A drizzle of olive oil
A pinch of salt
Preparation
Prepare the ingredients: dice the ham into small cubes. Drain the olive oil from the can of tuna. Wash the lettuce leaves with cold water and cut into thin strips.
Put water to boil in a pot and when boiling add the eggs with the help of a spoon to prevent them from breaking. Let them cook for about 12 minutes. Remove them from the hot water, run them through cold water and peel them.
Cut the peeled eggs in half and carefully remove the yolks and put them in a bowl. Mash the yolks with a fork. Divide them in two equal parts to make two different kinds of filling.
For the first filling, take one half of the yolks and mix it with mayonnaise and tuna. Fill four half egg whites.
For the second filling, take the rest of the yolks and add ham and cream cheese, mix it well and fill the remaining half egg whites.
Kid’s participation
Suggest, but always at the discretion of the parent or responsible adults and depending on the child’s age, they participate by washing the vegetable, preparing the eggs, and filling them.
Presentation
Serve on individual plates with a bed of lettuce and an egg of each filling. Drizzle some olive oil over the eggs and lettuce.
Nutritional & cultural curiosities
Some meals were already started with eggs in Ancient Rome. They were a main ingredient in cooking and baking of the time. Later in Medieval times, they were one of the most used ingredients for the lower classes.
Useful tip
It is highly recommended to experiment with different fillings, so the recipe can be adapted to the different seasons due to the ingredients.