Ingredients portion 12
Chicken egg 6 pieces
Canned tuna in its own juice 1 can
Capers 25g
Mayonnaise 2 tablespoons
Parsley 2 sprigs
Red caviar 30g
Salt to taste
Cooking instructions 25 minutes
1 Prepare all the ingredients.
2 Boil water in a small saucepan. Using a spoon, carefully place the eggs in the boiling water and cook for 12 minutes.
3 While the eggs are boiling, tear the leaves off the parsley sprigs.
4 Cool the cooked eggs under tap water, then peel and cut them in half.
5 Remove the yolks and put them in the blender bowl.
6 Add the mayonnaise, tuna meat from the tin (drain the juice beforehand), capers (12 capers for decoration) and parsley to the yolks.
7 Beat well until smooth. Taste and season with salt, if necessary.
8 Spoon the filling into the halves of the egg whites with a spoon or piping bag.
9 Place some red caviar and capers on each egg.
10 Serve with sparkling wine. 
