Spicy Tuna Deviled Eggs

Step 1Place 4 large eggs in a pot and fill with water covering them by an inch. Bring to a boil over high heat.

Step 2Once the water starts boiling, turn off the heat and cover with a lid. Remove from the burner and keep the eggs covered in the pot for 13 minutes (10 minutes for medium sized eggs, 15 minutes for extra large eggs).

Step 3When done, transfer to a bowl filled with ice water and let them sit for 5 minutes.

Step 4To peel, remove from the ice water and crack each egg several times on the kitchen surface. Gently peel off the shells.
Fresh eggs don't peel well. It's better if you use eggs that you bought 7-10 days before cooking.

Step 5Cut the eggs in half and carefully - without breaking the egg whites - spoon the egg yolks into a bowl.
Hard-boiled eggs can be stored in the fridge for up to a week.

Step 6Add the drained tuna, mayonnaise, Sriracha and spring onion (keep some for garnish). Season with salt and pepper to taste. Mix until well combined using a fork.

Step 7Use a spoon or a small cookie scoop to fill in the egg white halves with the egg yolk mixture.

Step 8Garnish with freshly chopped spring onion and serve, or place in an airtight container and refrigerate for up to 2 days.