Defrost peas at room temperature. Cook the eggs in boiling water for about 10 minutes, rinse with cold water and remove the shell. Cut eggs into slices. Wash iceberg lettuce, cut into strips and drain. Clean, wash and slice tomatoes. Clean, wash and cut the peppers into rings. Drain tuna and then pick it up with a fork.
Mix salad cream, yoghurt and lemon juice. Season with salt, pepper and sugar. Mix iceberg lettuce, peas, tomatoes, tuna and paprika. Place on a plate and pour the salad cream over it. Wash the chives, dab dry and cut into fine rolls. Place egg slices on the salad, sprinkle with chives and serve garnished with parsley as desired