Fill a saucepan with cold water and throw in the eggs, boil the water and let them stay for about 8 minutes, maximum 10. Drain the eggs and let them cool off. Cut them approximately 3/4 horizontally. Remove the yolks. Take the egg whites and put them in an egg cup. Prepare a soft cream by adding the sweet Gorgonzola cheese, the heavy cream, paprika and tuna. Put the cream in a pastry bag and fill the eggs by adding seasonal vegetables cut into dice and the salad to garnish.
Enjoy your meal and Happy Easter!