Ovos recheados à espanhola

Ingredientes

• 8 eggs
• 1 can (150g) tuna in olive oil
• 10 olives (pitted)
• 5 tablespoons mayonnaise
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper.

Modo de preparo

1. 1

   First, cook the eggs in water that is...: First, cook the eggs in water that is already boiling, for about 10 minutes. Then take them to a bowl with cold water so they cool quickly and it is easier to remove the shell.

2. 2

   Cut them into halves, carefully remove the yolk,...: Cut them into halves, carefully remove the yolk, and put it aside in a separate bowl.

3. 3

   Open the can of tuna and drain to...: Open the can of tuna and drain to remove the excess liquid. Grab a large bowl to prepare the filling and put the tuna there.

4. 4

   Chop the olives very finely (it is better...: Chop the olives very finely (it is better if you use the ones without the pit). You can chop it into irregular sizes as it doesn't matter.

5. 5

   Cut the egg yolks so it is easier...: Cut the egg yolks so it is easier to join everything and put them in the filling bowl. Add the mayonnaise, salt, paprika, and pepper. Start mashing everything with a fork. Once you have a smooth and homogeneous mixture, the filling is ready.

6. 6

   It is time to fill the whites. You...: It is time to fill the whites. You can use a tablespoon and use the same measure for all eggs (1 to two tablespoons), or use a piping bag to make them look better aesthetically.

7. 7

   As an optional step, you can sprinkle a...: As an optional step, you can sprinkle a little paprika or chopped chives on top to decorate. Put them in the fridge for 30 minutes before eating (you can avoid this step and eat them at room temperature).