Chicken of the Sea Deviled Eggs
These are great for that after school snack or added to your salad greens..a great luncheon idea.
6 largehard boiled eggs
1 smallcan albacore tuna in water, drained and flaked
juiceof 1/2 a lemon plus the grated rind
1 clovegarlic, minced
1 Tbspminced onion
3 Tbspmayonnaise or salad dressing(more or less as needed)
1 Tbspgreek yogurt
1/4 tspdijon mustard
1 pinchsalt and pepper or to taste
garnishdill weed or chopped parsley and old bay seasoning
How to Make Chicken of the Sea Deviled Eggs
- Peel and cut eggs lengthwise; scoop out yolks into a medium bowl. Place egg white boats on a plate.
- Add tuna to egg yolks, Mash together until there are small pieces and blended well.
Mix in remaining ingredients, except the dill weed and old bay seasoning.
- Stir until combine. Mound into egg boats. Cover and chill.
Before serving sprinkle with the dill weed and Old Bay seasoning. Makes 12 halves.