Instructions: Place the eggs in a small saucepan with warm water to cover. Bring to simmer over medium-low heat. Cook for 12 minutes. Immediately cool the eggs under cold running water.

Peel the eggs and cut them in half lengthwise. Place the yolk in a medium bowl. Arrange the whites on a plate lined with the lettuce leaves.

Add the tuna to the egg yolks and mash with a wooden spoon. Beat in the butter, cheese, and nutmeg. Stir in the parsley.

Spoon the mixture into the egg whites. Cover and chill for 1 hour before serving.

This recipe serves 4.

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