In the after-Easter sale section of World Market, we found a cute plate for holding stuffed eggs… inspiring us to make one of our favorite snacks/meals.
Hardboiling and peeling fresh-from-the-coop eggs can be tricky, and the Internet is full of tips to try. For this venture, we poked holes in the fat end of each egg, and added them to simmering water for 16 minutes. After an ice bath, the eggs peeled fairly well, not perfectly. We’ve had similar results without the pin poking, though, so we probably will omit this step next time.
Greer stuffed some of the eggs with tuna and added capers. Yum!