French cuisine · Salads & Mezze

Tuna-Stuffed Eggs

Hard-boiled eggs, halved and piped full again with a filling of tuna, mayonnaise and capers.

Ingredients · for 4 servings

• 8 eggs
• 150 g tuna (canned)
• 4 tbsp mayonnaise
• 1 tbsp capers
• 1 tsp Dijon mustard
• 1/2 lemon
• 1/2 bunch chives
• 1 tsp sweet paprika
• Salt, pepper

Instructions

1. Slide the eggs into boiling water and boil for exactly 9 min, then immediately shock in ice water for 5 min and peel.
2. Halve the eggs lengthwise, carefully remove the yolks into a bowl; place the whites cut side up on a platter.
3. Drain the tuna well, finely chop the capers and cut the chives into fine rings.
4. Mash the yolks with a fork and mix with the tuna, mayonnaise, Dijon mustard, capers and the juice of half a lemon into a smooth, pipeable cream.
5. Season the cream with salt and pepper, fill it into a piping bag with a star tip and generously fill the egg white halves so a tall dollop forms.
6. Dust with paprika, sprinkle with chives and chill for at least 20 min before serving.