Deviled Eggs with Tuna
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66 hard-boiled eggs,peeled and cut horizontally, yolks separated and mashed in a bowl
1/4 lbfresh tuna, finely chopped ( you could use 1 can of tuna)
1/2 stalk(s)celery, finely chopped
1scallion, white parts trimmed and finely chopped
2 Tbspolive oil
1/2 tspyellow curry powder
2 1/2 Tbspmayonnaise
·fresh chopped parsley for garnish
6black olives, pitted and finely chopped
How to Make Deviled Eggs with Tuna
- In a small saute pan over medium-high heat, cook tuna, celery, and scallion in oil until the scallion is softened, about 3 minutes. Remove from heat and stir in curry.
If using can tuna add it when adding curry.
- In a medium bowl, combine tuna mixture with mayonnaise, parsley, olives, and yolks. Season with salt and pepper.
- Season egg whites with salt and pepper; fill each center with a heaping spoonful of filling (or fill a pastry bag with filling and "pipe" into individual whites). Top with chopped olives and parsley. Chill before serving.