Slice the hard-boiled eggs in half lengthwise.

Remove the yolks and reserve the yolks from 4 halves.

In a bowl, combine the flaked salmon, reserved egg yolks (discard the rest), tomato paste, salt, pepper, and chopped parsley.

Mix thoroughly.

Spoon the salmon mixture into the egg white halves, distributing evenly.

Refrigerate the stuffed eggs for at least 30 minutes to set.

In separate shallow bowls, place the beaten egg and panko breadcrumbs.

Heat a thin layer of olive oil in a skillet over medium-high heat.

Dip each stuffed egg into the beaten egg, ensuring it’s coated all around.

Then, dredge it in the breadcrumbs, pressing gently to adhere.

Carefully place the coated eggs into the heated oil and fry until golden brown on all sides, turning occasionally for even cooking.

This should take about 3-4 minutes per batch.

Remove the fried eggs using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.

Serve the Salmon-Stuffed Eggs warm or at room temperature as a delightful tapa or appetizer.