Ingredients

• 4 eggs
• 1 pack (80 gr) of salmon in oil
• 4 pitted black or green la Gaeta olives
• Salt and pepper for seasoning
• Mayonnaise sauce
• Chopped parsley
• La Gaeta oil
• Optional mixed salad

Instructions

1. Cook the eggs in water and salt. When they are done, let the cold water from the tap run over them while you tap and peel.
2. Let the eggs cool a little, cut them in half, take out the yolks, and put them in a bowl.
3. Cut the salmon into very small pieces and mix with the yolks, add a little salmon oil or a spoonful of mayonnaise to bind. Flavour with salt and pepper.
4. Cut the olives into small pieces and add them to the bowl, mix everything until you have a homogeneous paste (another option is to mix the ingredients in a blender and let the filling be a uniform paste).
5. Fill the eggs with the paste and place them on a bed of mixed salad (optional).
6. Add a tablespoon of mayonnaise sauce on top of each egg and sprinkle with parsley.