Stuffed Eggs with Fish Paste

Bring a pot of salted water to a boil and carefully add the eggs. Cook for 10-12 minutes until hard-boiled.

Transfer the boiled eggs to a bowl of ice water and let cool for 5 minutes, then peel carefully under running water.

Slice each peeled egg in half lengthwise and gently remove the yolks into a small bowl.

Mash the yolks with a fork and combine with the fish paste, mustard, and oil until a smooth, well-blended filling is achieved.

Spoon or pipe the fish paste mixture into each egg white cavity, dividing evenly among all twelve halves.

Wash and dry the lettuce leaves, then arrange them on a serving plate as a bed.

Arrange the filled egg halves on the lettuce and garnish each with an olive, or halve the olives and distribute them among the eggs as desired.

Serve chilled or at room temperature as an appetizer or light course.