1. Cook the eggs in abundant water (with a pinch of salt if desired). Let cool down and peel.
2. Carefully cut the pointy end of the egg. Take out the yolks and set aside.
3. Peel and grate the avocado.
4. Place the grated avocado in a bowl and add the well-drained tuna. Mix.
5. Add two out of the four yolks to the bowl, shredded or grated.
6. Mix again and progressively add the mayonnaise in order to obtain the desired mixture.
7. Fill the eggs with the tuna and avocado mixture.
8. Place the small “hat” on top of each egg, as you can see on the picture.
9. Grate the other two yolks over the plate for decoration.
10. Serve chilled.

A yummy classic with a very original touch. Thanks María del Carmen!