Loaded Deviled Eggs

Deviled eggs are a great resource when we're gathering with family or friends at home and don't want to get caught up in appetizers. They can be prepared in advance and stored in the refrigerator, allowing us to relax and enjoy guests without last-minute worries.


°eggs 6
°3 small cans of tuna in olive oil
°2 levels of mayonnaise + extra
°Half a teaspoon of sweet paprika
°1/23 teaspoon hot paprika

* Preparation :

We cook eggs for 10 minutes in water. After 10 minutes we take them out and cool them immediately in a bowl of very cold water, with ice, to cut off the cooking.

Once cool, peel and cut in half lengthwise. We remove the yolk and keep it in a bowl.

In a bowl put the tuna, 2 egg yolks, mayonnaise and paprika. Mix well.

Fill the boiled eggs with this mixture, as we do in the spring. If it is not eaten immediately, we keep it in the refrigerator.
Cover each egg mixed with a little mayonnaise and sprinkle the rest of the yolk over it using a potato masher.

Enjoy !