We like eggs and we often eat them. We only eat devilled eggs at parties and always at Easter. Every year I look forward to hot devilled eggs, which (like red borsch with eggs, horseradish root and sausages) we serve only at Easter. Today I would like to share with you the recipe for cold devilled eggs with tuna, chili pepper and chives. These eggs will be a yummy nice change on the Easter table.

Ingredients:
4 eggs
100g of tinned tuna
half a sweet pepper
100g of sweetcorn
4 tablespoons of chopped chives
chili pepper
2 teaspoons of mayonnaise
1 teaspoon of mustard
salt and pepper

Hard boil the eggs. Cool them down, cut them in half and remove the egg yolks. Chop the chili pepper. Dice the egg yolks and sweet pepper. Mix together the egg yolks, tuna, sweetcorn, both kinds of pepper and the chives. Add the mustard and mayonnaise, some salt and pepper and mix them in. Put the stuffing onto the egg whites. Serve on lettuce.

Enjoy your meal!

Try also:
Hungry family - i.e. French pastry with ham and egg
Preparing for Easter, devilled eggs with avocado
Red eggs