- 12 large eggs
- 1 can of tuna (198 gr)
- 2 medium pickles
- 1/2 cup of green olives
- 3 tablespoons mayonnaise
- Salt and pepper
- Mayonnaise and green olives for decoration.
Let's do it!
Make sure the eggs are not cracked. Place eggs in a pot and cover with cold water.
Place a pan over high heat and bring water to boil, remove from heat. Cover and let eggs stand in hot water for 12 minutes.
Drain eggs and put them in a bowl filled with ice water. Peel and cut the eggs in half lengthwise, removing yolks to a bowl. Mash the yolks into a fine crumble using a fork.
Place the whites on a serving platter.
Cut the pickles and olives into small cubes.
In a large bowl place tuna chunks, 3/4 of the crumble yolks, pickles olives and mayonnaise. Add salt and pepper to taste. Mix well.
Evenly disperse heaping teaspoons of the mixture into the egg whites.
Sprinkle with egg yolks crumble, decorate with mayonnaise and olives and serve