Place the eggs in the boiling water carefully to avoid breaking them. Let them boil on low for 10-12 minutes. (larger eggs 12 minutes, smaller eggs, 10 minutes)
Once cooked, run them through cold water to stop the cooking process and to lower the temperature. Peel them and cut them in half lengthwise.
In a small bowl, add mayonnaise, drained tuna (without oil), chopped olives, ground black pepper and smoked paprika. Smash all ingredients with a fork to avoid large lumps.
Extract the cooked yolks from the eggs with a spoon and add yolks to bowl with tuna mixture. Mix well with the other ingredients.
Fill the egg whites with the egg/tuna mixture, sprinkle with smoked paprika and kosher salt. Decorate with parsley leaves.
Put the eggs in the fridge for 30 minutes before serving.
