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Recipe of stuffed eggs with bechamel sauce

Recipe for stuffed eggs bechamel

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Unlike other variations of this recipe, deviled eggs bechamel, can be served as a starter.


Recipe for stuffed eggs bechamel.

  1. We put the four eggs to harden in a saucepan half filled with water. We also add a little salt and olive oil. We will have it for a quarter of an hour. When they are ready, we will let them cool.
  2. Let’s go for the filling: peel and chop the onion well. We recommend soaking it a little before cutting it, so that our eyes do not water so much. We put a frying pan with a little oil to heat and we add the pieces. You can use frozen if you prefer. When it begins to be golden brown, add the two cans of tuna, without removing the oil. Stir everything well and leave for a few minutes. Then add a few tablespoons of fried or crushed tomato, to your liking and stir everything. You can also take a tomato and grind it yourself to make it more natural. Let it fry everything for 5 minutes and remove from the heat.
  3. We put the oven at 160º C so that it preheats.
  4. The eggs will already be cold and hard, so we remove the shells to cut them lengthwise, just in half. With a teaspoon we are going to remove the yolks. Add three of them to the pan in which we have prepared the filling, which will still be hot, and mix everything well. The fourth yolk is reserved for later.
  5. Once empty, with a spoon we fill in the hollow of the yolks, distributing the portions well for the different eggs. Now you just need to put the béchamel to taste of each one, over the filling.
  6. We spread the remaining yolk over the eggs and, as a final step, we put the eggs in the oven to bake for 10 minutes. Take them out when they start to brown.

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