Boil and peel the eggs

• Place the eggs in a saucepan of cold water and bring to a boil.
• Cook for 10 minutes, then transfer to cold water and peel.

Make the homemade mayonnaise

• Whisk the egg yolk with the mustard, lemon juice and salt.
• Pour in the oil in a thin stream while whisking until thick and creamy.

Prepare the tuna filling

• Drain the tuna and mix it with a few spoonfuls of the mayonnaise.
• Season to taste and transfer to a piping bag.

Stuff the eggs

• Cut the peeled eggs in half lengthways and remove the yolks.
• Fill each egg half with the tuna mixture.

Bread the eggs

• Coat the stuffed eggs in flour, then in beaten egg, then in breadcrumbs.

Fry until crispy

• Heat the frying oil to 180 °C.
• Deep fry the eggs until golden and crispy, then drain on paper towels.

Serve

• Serve the crispy eggs warm with the remaining mayonnaise.