Tuna and mayo eggs: perfect for a simple and delicious appetizer!

INGREDIENTS
8 eggs
1 tsp anchovy paste
140 g (1 cup) canned tuna, drained
60 g (⅓ cup) mayonnaise
2 tsp capers

METHOD
1. Cook room temperature egg for 12-14 minutes after boiling (depending on the size).
2. Chill boiled eggs in ice-cold water right after removing them from the pot.
3. Peel and slice every egg in half.
4. Remove the yolk and blend it with mayo, tuna, and anchovy paste. Add salt and pepper to your liking.
5. Fill each egg white with the egg yolk mixture and top with 1-2 capers.
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