Ingredients
- 12 large eggs
- 3 small tuna cans, well-drained (preferably tuna in water)
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- ½ cup mayonnaise
- 1 tablespoon smoked paprika
- Salt
- Black Pepper
- Green olives to decorate
How to Make It
- Heat water and salt in a large saucepan.
- Add the eggs and cook for about 2 minutes on medium heat.
- Remove and cool down under cold water, before cracking open.
- Cut each egg in half lengthwise and set aside.
- Remove the yolk from each of them and place in a mixing bowl.
- Place the white portions on a serving plate.
- In the mixing bowl, add the mayonnaise, tuna, herbs, and all of the seasonings.
- Mix very well together and taste to make sure you don’t need to adjust the spices.
- Fill each halved egg with the mixture and decorate with olives if you wish.
- Keep refrigerated until ready to serve.
