Uova Ripiene alla Piemontese / Eggs with a Tuna and Anchovy Filling (Piedmont)

Ingredients:

• 4 hard boiled eggs
• 100 g of tuna in oil, drained
• 4 anchovies in oil, drained
• 3-4 tablespoons of mayonnaise
• a drizzle of olive oil
• salt to taste
• chives or capers to decorate

Peel and cut the eggs lengthways in half.

Gently remove the egg yolks and put them in a bowl.

To the bowl add the tuna, chopped anchovies, mayonnaise, olive oil and a pinch of salt.

Mix everything with a fork until obtaining a fairly smooth consistency. Taste and season again if needed.

Spoon the tuna mixture into the cavities of the egg whites.

Leave in the fridge for about 20 minutes to set.

Decorate with capers or chopped chives moments before serving.