Recipe

Salmon Stuffed Egg Tapas

5.0 1 Recipe Reviews | Rate this Recipe | 17 Saves
Hard-cooked eggs stuffed with shrimp or tuna are typically served at Spanish tapas bars. This uniquely delicious version from Madrid features salmon-stuffed eggs coated with white sauce and bread crumbs, and then fried to crispy perfection. Several steps are done in advance and this simplifies the preparation.

60 mins. to Prepare

30 mins. Cooking Time

0 mins. Standing Time

90 mins. Total

Servings: 12 stuffed egg halves or 6 servings

Difficulty: Challenging

Ingredients

Check all

Directions

FOR FILLING:
FLAKE
salmon and combine it in small bowl with tomato sauce, 3 hard-boiled egg yolks, salt, pepper, and parsley. Remove remaining egg yolks from egg halves. Discard or reserve for other use. Stuff egg whites with salmon mixture, forming a slight mound. Refrigerate stuffed eggs.

FOR WHITE SAUCE:
MELT
butter in small saucepan. Stir in flour, salt and pepper. Gradually add evaporated milk and broth. Cook over medium heat, stirring constantly, until mixture just becomes thickened. Cool for about 30 minutes, stirring occasionally.

TO COAT, DIP AND FRY:
LINE
large plate with wax paper. Carefully dip stuffed eggs in white sauce, coating on all sides. Place eggs on prepared plate. Refrigerate for at least 1 hour or until the sauce sets. Dip coated eggs in beaten eggs; cover with breadcrumbs. Freeze for 10 minutes.

ADD oil to about 1 1/2-inch depth in large, deep skillet; heat to 350° F. Fry eggs carefully just until eggs are brown on all sides. Drain on paper towels. Serve immediately.

NOTE: Use leftover white sauce over pasta or vegetables for a delicious weekday meal.
Amount Per Serving
Servings: 12 stuffed egg halves or 6 servings
Calories170
Calories from Fat120
%Daily Value*
Total Fat 13g20%
Saturated Fat 6g30%
Cholesterol 135mg45%
Sodium 340mg14%
Carbohydrates 6g2%
Dietary Fiber 0g0%
Sugars 3g
Protein 8g
Vitamin A8%
Vitamin C2%
Calcium10%
Iron4%
* Percent Daily Values are based on a 2,000 calorie diet.
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