Tuna-Stuffed Boiled Eggs
A perfect picnic or spring-time dish.
8 hard-boiled eggs
1 can tuna steak in oil
4-5 gherkins finely chopped
2 tbsp capers finely chopped
2 tbsp Greek-style yogurt
2 tbsp mayonnaise
2 tsp mild mustard
A few parsley leaves for serving
1. Peel the eggs and cut them in half lengthwise. Carefully remove the yolks in a bowl. Arrange the white halves on a serving platter.
2. Mash up the yolks with a fork and mix them with all the ingredients until you get a relatively smooth mixture. If you feel that it is too thick, you can add some more yoghurt or mayo.
3. Spoon egg-yolk mixture into the white halves. Top with a parsley leaf.
4. Keep refrigerated for 1 day or serve immediately.