INGREDIENTS
- Stuffed eggs:
- – Egg 12 items.
- – Sal.
- – Pepper.
- – Olive oil.
- Of rooster:
- – Mayonnaise 2 tbsp.
- – Pickle 1 handful.
- – Chopped cooked breast 1 unit.
- – Lemon zest and juice.
- – Salt and pepper.
- – Parsley to embellish.
- Of tuna:
- – Tuna 2 cans.
- – Creole sauce 3 tbsp.
- – Cream cheese 2 tbsp
- – Salt and pepper.
- Crispy eggs:
- – Onerous boiled eggs 5 items.
- – Palta 3 u
- – Creole sauce.
- Breaded:
- – Flour.
- – Egg.
- – Bread crumbs.
STILLED EGGS FOR THE HOLIDAYS, with rooster and tuna, and in addition crunchy! I adopted all of the recipes under
PROCEDURE:
1. For the eggs, boil them with chilly water, as soon as they arrive to a boil for 9/10 minutes, cease cooking with chilly water, peel them and open them midway. Switch the yolks to a bowl and mash with olive, salt and pepper.
2. For the rooster, add the mayonnaise, chopped pickles and the shredded rooster, combine. Taste with lemon zest and juice
3. For the tuna, add the tuna, cream cheese, and creole combine nicely and season with salt and pepper.
4. For the crispy eggs, lower them in half and take away the yolk.
5. Undergo the flour, egg and breadcrumbs. Fry.
6. For the avocado cream, mash and add the Creole sauce and season. Fill out.
