Deviled eggs with avocado, bacon, tuna, and capers

Ingredients for 4 people: 6 hard-boiled eggs, 1 Bacon avocado, 80 g high-quality tuna in oil, 1 tablespoon desalted capers, juice of ½ lemon, 1 teaspoon mild mustard, extra-virgin olive oil, salt, pepper, sweet paprika for garnish.

Method: Boil the eggs for 9 minutes, cool them in ice water, peel them, and cut them in half lengthwise. Remove the yolks and place them in a bowl. Add the avocado flesh, drained tuna, coarsely chopped capers, lemon juice, and mustard. Mash and mix everything with a fork until you obtain a smooth but not overly creamy mixture. Season with salt and pepper. Using a teaspoon or a piping bag, generously fill each egg-white half with the mixture. Sprinkle with sweet paprika and drizzle with olive oil. Serve chilled as an appetizer or finger food.

Recommended variety: Bacon - more delicate and less fatty than Hass, it does not overpower the flavor of the tuna and pairs perfectly with the yolks.