Stuffed Easter Eggs on a Parmesan Basket

Ingredients

• 8 eggs
• 200 g of canned tuna in oil
• 20 g of capers
• 2 anchovies
• 8 green olives
• 1 tablespoon of chopped parsley
• Olive oil
• Mustard
• Mayonnaise
• Salt
• Pepper
• Balsamic vinegar, to taste
• 
  
• Garnish:
• Romaine lettuce
• Cloves
• Carrots
• 300 g of grated Parmesan cheese

Method

• Hard boil the eggs, let them cool, and peel them.
• Cut the bottom of the eggs so that they can stand upright.
• Gently remove the yolks and place them in a bowl along with the canned tuna, capers, anchovies, chopped parsley, chopped green olives, mustard, mayonnaise to taste, olive oil, a few drops of balsamic vinegar, salt (a little), and pepper to taste.
• Mash everything together with a fork or, if preferred, blend the mixture.
• Carefully fill the eggs with the mixture and set them aside.

Parmesan Baskets:

• Take a small pan and place a piece of parchment paper on the bottom.
• Place a generous amount of grated Parmesan cheese on the parchment paper and let it melt into a compact layer.
• Remove the cheese disc with the parchment paper, let it cool for a few minutes to handle, and then place it over an inverted glass for a few minutes, so it takes the shape of a basket.
• Repeat to prepare 8 baskets.

Plating:

• Take a serving plate and arrange the sliced Romaine lettuce to create the “grass.”
• Place the Parmesan baskets on the plate and carefully set the stuffed eggs upright inside the baskets.
• Create eyes using cloves or black peppercorns, and form the beak with small carrot sticks.