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When they take 10 minutes in boiling water, put them in a colander and cool them under the cold water tap. Let them cool and peel them.
Split the eggs in half lengthwise. Take the yolks and put them in a bowl. Reserve the cooked egg whites.
Add the tuna and 4 tablespoons of mayonnaise to the yolks. If you like, add 1 tablespoon of fried tomato.
With a fork, mash well and mix until smooth and homogeneous.
If you want you can try salt and add a little.
With a knife spread the mixture by the eggs and then mold a little with the same knife so that it is as if the filling was half the missing half of the egg.
Now put a little mayonnaise in a glass and add a splash of milk.
Mix well with a fork until there is a softer and lighter mayonnaise. Then place the stuffed eggs on the plate where you will serve them and cover the eggs with this light mayonnaise.
Now only decorate with a few strips of pepper and / or a few slices of olives. And add the chipotle on top.
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* Percentage of daily values based on a 2,000-calorie diet.
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