Gratin Stuffed Eggs

The deviled eggs gratin are an ideal snack to take on any event, on special occasions or Christmas.

The deviled eggs gratin can be filled with any ingredient you can think of : tuna, ground beef, onion, garlic, peppers, olives …

Next we are going to give you two examples of recipes for gratin stuffed eggs, since there are many. One of them is the simplest and most known, and in which you only need a few ingredients to make it. The other is a little more elaborate, but it is not expensive or difficult, you just have to carry out a few more steps.

Gratin stuffed eggs

Ingredients:

• 6 eggs
• 2 cans of tuna
• Mayonnaise
• Salt
• Grated cheese for gratin

Utensils:

• Saucepan
• Bowl
• A fork
• A spoon
• A fountain
• A baking dish
• Baking paper

preparation:

• First, fill a saucepan with salted water and put the eggs inside. When the water starts to boil, put it over medium heat and cook for 10 minutes. Remove from heat, allow to cool by removing the hot water and refilling the saucepan with cold water.
• Once cool, peel and split in half.
• Then remove the yolks and place them in a bowl. Set aside the cooked egg whites, halved, in a bowl.
• Smash the cooked yolks with a fork to make a paste with them.
• Add two drained cans of tuna to the pasta and mash again, mixing well.
• Then add about three tablespoons of mayonnaise. Add a pinch of salt and keep stirring.
• With this resulting mixture, take a tablespoon of it and put it on top of a half of the egg white that you had set aside in the source. The yolk hole should be filled in and a little more. Repeat the process with all the egg white halves (12 units total).
• Then place the filled whites on a non-stick baking dish or with parchment paper.

• Sprinkle grated cheese on top.
• Gratin in the oven until the cheese on top is browned.
• You can serve the deviled eggs warm, or put them in the fridge and let them cool for at least half an hour.

Stuffed eggs gratin with ham and béchamel

Now we are going to make a recipe similar to the previous one, but this time, the gratin stuffed eggs are wrapped in ham, and will have a top layer of bechamel and grated cheese. Very tempting! 

Ingredients:

• 125 g canned tuna or bonito
• 6 eggs
• 3 tablespoons tomato sauce
• 6 slices of cooked ham
• 75 g of grated cheese
• 20 g of flour
• Water
• Extra virgin olive oil
• 250 ml milk
• Nutmeg
• Salt
• Pepper

preparation:

• Fill a saucepan with salt water over medium heat and put the eggs inside. When it starts to boil, let it cook for 10 minutes. Remove from the fire and let cool.
• Once cool, peel and split in half.
• Place the yolks in a bowl and set the halved cooked egg whites in another bowl.
• Then mash the cooked yolks with a fork until you get a paste.
• Now add two cans of drained tuna and mash again.
• Then pour in about three tablespoons of tomato sauce and add a pinch of salt.
• Thus, with this paste and with the help of a tablespoon, put it on top of a half of the egg white that you had set aside in the source. You must fill all the egg whites like this.
• Finally,  wrap each half of the egg white with a slice of ham.
• Place the wrapped and filled whites on a non-stick baking dish or with parchment paper.

Prepare the bechamel:

• Put two tablespoons of butter or oil in a saucepan, let it heat up and add the flour and mix well. Then add the milk little by little and mix everything. Then add the salt, pepper and grated nutmeg and continue to stir over low heat until the béchamel sauce thickens.
• Then add a tablespoon or two of béchamel sauce on top of each wrapped and stuffed egg white halves.
• Sprinkle grated cheese on top.
• Finally, gratin in the oven until the cheese on the top is browned.