Hard boil the eggs in rolling boiling water for 8 minutes then remove them from heat. Transfer the eggs in a large bowl filled with cold water or change the water within the pot to allow the eggs to cool down.

When cooled down, cut the boiled eggs in two halves. With a teaspoon, separate the yolks from the white eggs. Save the white eggs

In a food processor, add the yolks, the drained tuna, the whole capers and the mayonnaise and blend until you obtain a creamy, beige colored, sauce. Refrigerate if needed

Fill the white eggs with the obtained tuna sauce. If prepared ahead, refrigerate. Bring to room temperature, before serving

In addition to the whole capers, you can add some pitted green olives to taste

To garnish your dish, you can lay on your preparation, some whole Italian parsley or whole capers

Tuna and Capers Deviled Eggs are a perfect match for steamed asparagus as side.