Stuffed Hard-Boiled Eggs with Venetian Peppers

Place the eggs in a small saucepan and cover with water, season with salt and place over heat.

Once the water boils, cook for 10 minutes, then remove from heat.

Meanwhile, pour the mayonnaise into a bowl with a dash of oil and a pinch of salt.

When the eggs are ready, peel them, cut them in half, remove the yolks, crumble them, add them to the mayonnaise mixture, and mix well.

Using a spoon, fill the egg whites with the prepared sauce.

Garnish and season by adding sliced Zuccato Venetian Peppers on top of each egg.