Stuffed eggs are a great resource when we have family or friends together at home and don’t want to mess with starters. They can be prepared in advance and kept in the fridge, allowing us to relax and enjoy guests without last minute worries.

ngredients :
°eggs 6
°3 small cans of tuna in olive oil
°2 level tablespoons of mayonnaise + extra
°Half a teaspoon of sweet paprika
°1/23 teaspoon hot paprika
* Preparation :
We cooking eggs about 10 min in water. After 10 minutes, remove and immediately cool in a bowl of very cold water, with ice, to cut off the cooking.
Once cool, peel and cut in half lengthwise. Remove the yolks and set them aside in a bowl.
In a bowl put the tuna, 2 egg yolks, mayonnaise and paprika. Mix well.
We fill the boiled eggs with this mixture and, as we do, put it in the source. If it is not eaten immediately, we keep it in the refrigerator.
Cover each stuffed egg with a little mayonnaise and sprinkle the rest of the yolk over it using a potato masher.