Stuffed Eggs With Tarragon - cooking recipe

Ingredients

6 eggs, hard-boiled and peeled (remove yolk)
2 Tbsp. finely chopped tarragon or flat-leaf Italian parsley
2 Tbsp. extra virgin olive oil
1 Tbsp. capers in wine vinegar, drained and chopped
2 Tbsp. canned tuna fish in olive oil, drained
salt and freshly ground black pepper

Preparation

Add tarragon, olive oil, capers and tuna to egg yolks.\tMash the ingredients together with a fork to form a smooth mixture. Season to taste with salt and pepper.
Spoon mixture into reserved egg white halves.
Arrange on plate and garnish with olives and/or red peppers and parsley.
Serves 6.