Crunchy Stuffed Eggs

Step 1: Place 10 eggs in a saucepan, cover with cold water and bring to the boil and once boiling, reduce heat slightly and boil for 7 minutes and then drain and run eggs under cold running water to stop the cooking process.

Step 2: Peel eggs and cut in half lengthways and scoop out the yolk from each half and place half into a bowl (the remaining yolks can be used in sandwiches or added to potato salad).

Step 3: Arrange white halves on a tray, keeping the matching halves of the same egg next to each.

Step 4: Add tuna, 2 tablespoons of the mayonnaise, 1 tablespoon chives, lemon rind/zest to the bowl with the egg yolks and season with salt and pepper then mash with a fork ro combine.

Step 5: Fill hollows of the egg whites with tuna mixture, smoothing surfaces and then rejoin the two matching halves of each egg back together.

Step 6: Whisk remaining 2 eggs in a shallow bowl and place flour in a second bowl and into a third bowl combine breadcrumbs and parmesan.

Step 7: Carefully coat the rejoined eggs in plain flour and then dip each into whisked egg to coat and finish with a good coating of breadcrumbs and repeat with remaining eggs, flour and crumbs.

Step 8: Heat enough vegetable oil in a deep saucepan to be at least 10cm deep and fry 3 to 4 eggs at a time for 3 to 4 minutes, turning to colour evenly, until golden brown and drain on paper towel.

Step 9: Mix remaining mayonnaise with remaining chives, lemon juice and garlic and season to taste and serve eggs with chive mayonnaise.