Stuffed eggs with avocado, bacon, tuna, and capers

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

Procedure: Cook the hard-boiled 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 get a homogeneous mixture but not too smooth. Adjust with salt and pepper. With a teaspoon or a piping bag, generously fill each half egg white with the mixture. Sprinkle with sweet paprika and a drizzle of oil. Serve cold as an appetizer or finger food.

Recommended variety: Bacon — milder and less fatty than Hass, it does not overpower the flavor of the tuna and integrates perfectly with the yolks.