Spicy Deviled Eggs with Tuna

Eggs:

1. Cook eggs: Place the eggs in a pan, cover with water, add a large pinch of salt and bring to a boil. Cover tightly and remove from the heat. Let sit for 12 minutes, then drain and rinse well in cold water. Place them in a bowl with very cold water to stop them from cooking further (Note 2).
2. Prepare eggs for filling: Peel them. If you want them to stand, remove one-third of the top of the egg and a very thin slice of the bottom part of the egg so it can stand easily without falling (Note 3). Chop these leftover egg white pieces and add them to the filling. If you want to make your deviled eggs traditionally, slice them in half lengthwise.Remove the yolks and place them in a bowl.

Tuna filling:

1. Make the filling: Drain the can of tuna. Chop the capers, red onion, and dill very finely. From each chopped ingredient, save a little bit for the garnish.
2. Blend filling: Add the tuna, chopped ingredients, cayenne pepper or pepper flakes, mayonnaise, mustard, and cream cheese to the bowl containing the egg yolks. Process with an immersion blender until you have a smooth paste. Adjust the taste with salt and freshly ground pepper.
3. Fill deviled eggs: Transfer the mixture to a piping bag fitted with a large (star) nozzle (Note 4). Carefully pipe the filling into the prepared eggs.
4. Garnish eggs: Sprinkle the eggs with the chopped ingredients that you put aside for the garnish and with some more freshly ground black pepper.