This was one of my favorite Tapas when I was in Spain many moons ago.
These eggs are a wonderful snack served with cold beer; easy to make and impressive looking because of all the colorful ingredients used, you can make them in a snap or two.
Here’s how to do it,
You decide how much of each ingredient to use based on your liking.
Boil one dozen eggs. Cut a small slice off each end of the boiled egg so the egg can stand up right. Then cut the egg in half and carefully remove the yolk, if the white breaks a bit, fear not, stand it up and work with it anyway. Be brave.
Flake eggs with a fork. Chop some celery greens, capers, red peppers, black olives and add olive oil and toss lightly. Use one can of tuna, drain well, and flake with your fingers and mix with the egg mixture, salt and pepper. Make sure everything stays flaky (you do not want to make the eggs yolks turn into a paste) Fill the egg whites with the tuna and egg mixture, serve cold, and have fun eggs heads.