1 tablespoon of flavorless gelatin
1/4 cup of cold water
1/2 cup of hot water
1/2 cup of mayonnaise
1 tablespoon of lemon juice
1 tablespoon of finely chopped onion
1/2 teaspoon of paprika
1 teaspoon of salt
2 cans of tuna (170g each)
1/2 cup of whipped cream
To decorate
12-14 large shrimp, peeled and cooked
To stuff the eggs
8 hard-boiled eggs
1/2 cup of mayonnaise
1 tablespoon of fresh dill, chopped (optional)
1/4 teaspoon of salt
150g of small cooked shrimp
1 tablespoon of flavorless gelatin
1/4 cup of cold water
1/2 cup of hot water
1/2 cup of mayonnaise
1 tablespoon of lemon juice
1 tablespoon of finely chopped onion
1/2 teaspoon of paprika
1 teaspoon of salt
2 cans of tuna (170g each)
1/2 cup of whipped cream
To decorate
12-14 large shrimp, peeled and cooked
To stuff the eggs
8 hard-boiled eggs
1/2 cup of mayonnaise
1 tablespoon of fresh dill, chopped (optional)
1/4 teaspoon of salt
150g of small cooked shrimp
In a large bowl, combine cold water and sprinkle gelatin on top to soften
Let it sit for 5 minutes
Add hot water and stir until dissolved
Let it cool for 5 minutes
Combine mayonnaise, lemon juice, onion, paprika, and salt
Mix well
Cool the mixture in the refrigerator until it has a consistency like egg whites
Drain tuna and blend it in a blender
Add the cooled gelatin mixture to the tuna mixture and stir carefully
Pour the mixture into a mold with capacity for 4 cups
Chill it in the refrigerator until firm, for at least 4 hours or overnight
Unmold and decorate with large cooked shrimp
Serve with stuffed eggs prepared as follows: Cut hard-boiled eggs lengthwise, remove yolks, and mash them with a fork
Add mayonnaise, dill (if using), and mix well with the yolks
Finely chop the shrimp and add it to the yolk mixture
Use a piping bag to fill the egg whites with the yolk mixture
Chill until frozen
Serve 8 portions.
