Filled Fly Agaric Eggs

Ingredients

• 8 eggs
• 150 g tuna (in its own juice)
• 150 g mayonnaise (ready‑made)
• Salt
• Pepper
• 2 tbsp small pickled capers
• 8 small tomatoes
• mayonnaise (from tube)
• herbs (for garnish)

Instructions

1. 1.

   Boil the eggs for 8–10 minutes. Cool, peel and cut each egg in half horizontally. Carefully scoop out the yolks with a spoon.

2. 2.

   Drain the tuna, blend it with the yolks and salad cream, season with salt and pepper. Chop the capers and stir them in. Fill a piping bag fitted with a large tip with the mixture and pipe into the white halves of the eggs.

3. 3.

   Wash, core, and slice the tomatoes. Place two outer slices on top of each filled egg white as lids. (Use remaining tomatoes elsewhere.) Dab mayonnaise onto the tomato tops and arrange on herbs to taste.