Halloween Jack-O'-Lantern Deviled Eggs

Ingredients

• 6 large eggs
• 2 tablespoons drained canned tuna, 30 g
• 2 tablespoons finely chopped onion, approximately 20 g
• 3 tablespoons mayonnaise, approximately 42 g
• 1 teaspoon granulated sugar, approximately 4 g
• 2 teaspoons vinegar, 10 ml
• 1/8 teaspoon fine salt, or to taste
• 1 pinch ground black pepper
• 1/4 teaspoon paprika, for decorating
• 12 toasted pumpkin seeds
• 1/4 sheet nori, for the faces

Method

1. Place the eggs in a single layer in a saucepan and cover them with cold water by at least 2.5 cm.
2. Set the pan over high heat. Stir the eggs gently as the water heats to help centre the yolks.
3. When the water reaches a full boil, turn off the heat, cover the pan with a tight-fitting lid and leave the eggs in the hot water for 15 minutes.
4. Drain the eggs and immediately transfer them to a bowl of very cold water. Leave them until cool enough to handle.
5. Gently crack and peel the eggs.
6. Cut each egg in half lengthways. Carefully remove the yolks and place them in a mixing bowl.
7. Mash the yolks thoroughly with a fork.
8. In a separate bowl, combine the drained tuna, onion, mayonnaise, sugar, vinegar, salt and black pepper.
9. Add the mashed yolks and mix until the filling is smooth and evenly combined.
10. Transfer the filling to a piping bag or sturdy food-safe bag. Cut a small opening in one corner.
11. Pipe the filling evenly into the 12 egg-white halves, creating a rounded pumpkin shape.
12. Sprinkle the filling lightly with paprika.
13. Using clean kitchen scissors, cut the nori into small eyes, noses and mouths. Attach them carefully to the filling.
14. Insert one toasted pumpkin seed upright into the top of each filling to resemble a pumpkin stem.
15. Keep refrigerated until ready to serve.