Tuna-Stuffed Eggs

My Sevillian friend Lupe doesn’t cook much, claiming that the hot climate isn’t conducive to kitchen experiments. But she does have one passion: stuffed eggs—“the perfect light supper for a hot night,” she insists. Lupe can make stuffed eggs a dozen different ways: with jamón, tuna, smoked salmon, anchovies, or sautéed mushrooms; spiked with capers and shallots; or with a red-hued filling of minced piquillo peppers. When she really wants to make a show of it, she covers her creations