Spanish devilled eggs and cream cheese toasted baguette slices with cherry tomatoes and black olives

To prepare the devilled eggs: The first thing to do is to hard boil the eggs. Put them into a pot of cold water and then boil for 6-7 minutes. Let them cool for a few minutes before peeling them.

Cut them in half and carefully remove the yolk so that the white does not break.

Add the yolks to a bowl with the well-drained tuna, the chopped bell peppers, three tablespoons of mayonnaise and a pinch of salt.

Mash all ingredients well with a fork or in a food processor and then you are ready to fill all the egg halves.

To make your stuffed eggs look like little birds, put two slices of GOYA® Sliced Ripe Black Olives on top of the stuffing, which will be the eyes, a triangle shaped wedge of pepper for the beak, and a sprig of dill, which will be the crest. And you have your bird stuffed eggs ready to eat.

Now, prepare the ladybug toast: Mix the cream cheese, sour cream, salt and chopped chive in a bowl.

Then spread the cheese mixture over your toasted baguette slices.

Cut the cherry tomatoes in half and cut through the middle, leaving them attached at the top. These will be the wings of your ladybugs.

After putting all the cherry tomato halves onto your toast slices, put half of one GOYA® Medium Pitted Ripe Black Olives onto the toast to make the head and, finally, sprinkle chopped spring onions over the top. ato. Now you are ready to serve your ladybug toast! To make the black dots on your ladybug, chop 2 or 3 GOYA® Medium Pitted Ripe Black Olives into small pieces and put them on top of the cherry tomato. Now you are ready to serve your ladybug toast!