Deviled eggs are a perfect dinner ideas for Easter, for a summer picnic or a Sunday Brunch, I love them! Super easy to make and with a great taste.
180 g of drained tuna in olive oil
80 g of mayonnaise
1 tbsp of Dijon mustard
4 anchovy fillets in oil (optional)
10 g of salted capers
Put the eggs in a saucepan with cold water and, from the moment of boiling, let them cook for 7 minutes.
Drain them, let them cool, remove the shell and cut them in half. Blend the mayonnaise, well drained tuna, desalted capers and anchovies together.
Put the yolks in a bowl, mash them well with the help of a fork and add the tuna mixture.
Pour everything into a pastry bag and stuff the half eggs. Arrange the eggs on a serving plate and sprinkle with chopped parsley.