Serves 4 Cooking time 10 minutes
- 4 large fresh eggs
- 1 small tuna can
- 1 teaspoon mustard
- 1 egg yolk
- 100 ml (3 oz) oil of your choice
Meanwhile, make y our mayonnaise with your egg yolk, the coffee spoon of mustard, oil that you add in the net while you’re getting your mayonnaise with an electric mixer.
Once your eggs are cooked, put them under cold water then peel them.
Cut them in half, remove yolks and put half the egg whites on a platter already decorated with salad.
Add the hard egg yolks to your mayonnaise mixing well then add the flaked tuna.
Mix well again and divide your preparation in the half white egg shells.
Cover your dish with plastic foil and refrigerate until serving.