Eggs stuffed with tuna and piquillo peppers.

Elaboration:

1. Cooking eggsPlace the eggs in a pot of water and bring to the boil. Cook for 10 minutes so that the eggs are hard-boiled. After cooking, run the eggs under cold water and peel them carefully.
2. Preparing the eggsCut the eggs in half lengthwise and carefully remove the yolks so as not to break the whites. Reserve the yolks in a bowl.
3. Preparing the fillingIn the bowl with the yolks, add the drained and flaked tuna, the piquillo peppers chopped into small pieces, the mayonnaise, and the mustard (if you decide to use it). Mix all the ingredients well until a homogeneous mass is formed. Adjust the salt and pepper to taste.
4. Filling the eggsWith the help of a teaspoon or a piping bag, fill the egg whites with the tuna and pepper mixture.
5. Decorate and serveGarnish the deviled eggs with some chopped fresh parsley and a few shavings of grated yolk on top. They can be served cold or at room temperature.

Additional advice:

• To prevent the yolks from crumbling, be sure to cool the eggs thoroughly before peeling them.
• If you want to add a different touch, try adding some chopped capers or gherkins to the filling.
• For extra flavour, add a few drops of lemon juice to the filling mixture.
• You can make the eggs in advance and keep them in the refrigerator until serving time to save time.
• For a creamier filling, add a little more mayonnaise or even a teaspoon of crème fraîche.
• If you prefer a spicy touch, you can add a few drops of tabasco to the filling.