Tuna and mayonnaise stuffed eggs

Ingredients

• 6 eggs
• 80 g canned tuna in oil
• 3 tablespoons mayonnaise
• A few drops of Worcestershire sauce
• Black pepper
• Chopped parsley

Method

1. Boil the eggs for 8 minutes from the moment the water reaches a boil.
2. Rinse under cold water and peel.
3. Drain the tuna and crumble it with a fork.
4. Cut the eggs in half and remove the yolks.
5. Add the yolks to the tuna, then mix in the mayonnaise, Worcestershire sauce, and black pepper.
6. Stir until you get a smooth, uniform cream.
7. Fill the egg halves using a piping bag or a spoon.
8. Finish with parsley and a drizzle of olive oil.