Classic, easy and delicious recipe where there is one. Stuffed eggs (deviled eggs in English, or œuf mimosa in French) are a safe bet when it comes to offering an appetizer, as they are loved by young and old alike. We propose some eggs stuffed with tuna and mayonnaise in a very traditional version of the recipe, but if you feel like it you can add prawns, anchovies or salmon. Or you can also prepare them with pickles and other sauces.
1. The first thing is to cook the eggs. We boil them for ten minutes, then we refresh them with cold water, and when they are very cold we peel them and cut them in half lengthwise.
2. We remove the yolks and reserve them to make the filling.
3. In a bowl, put the chopped yolks, the tuna (previously drained), the mayonnaise, and the small cut olives. We will reserve twelve to decorate. We mix everything until the ingredients are integrated with each other.
4. And it’s time to fill the egg white halves. With the help of a spoon we place the filling giving it a rounded shape.
5. We put the eggs in a serving dish, and we can decorate them with an olive and a sprig of parsley.
