Tuna Stuffed Eggs

I love deviled eggs, and this is a new (for me) twist on a classic, adapted from 'Simple Cooking' by Antonio Carluccio. Figure out how many eggs you want to make, put them in a pot with cold water, covered, onto medium heat. Once the pot has a rolling boil going, turn it off and let the eggs sit in the hot water for another 10 minutes. Then put them into an ice cold water filled bowl, and peel them after another 10 minutes. Christopher Kimball says it works every time--which is not true in my experience yesterday, but it is good, and it does avoid the greenish halo around the yolks.
Peel the eggs, split in half length-wise and pop out yolks. Add a can of tuna for every 8-12 eggs, one caper for every egg, 1/8 tsp. dijon mustard per egg and a dash of salt and pepper--mix, and then add enough mayonnaise so that the mixture can be formed into balls by a melon baller, and refill the eggs. Top with a slice of pickle, sweet or savory, your choice. Voila!