Ingredients
The following ingredients have 12 Servings
- 6 large eggs, hard-boiled and peeled
- 1 7-ounce can of Italian tuna packed in olive oil, drained.
- 2 tablespoons mayonnaise, or more to taste (I use Hellmann's)
- 1 tablespoon prepared Dijon mustard such as Grey Poupon
- 1/4 teaspoon of red or white wine vinegar, or more to taste
- 1/4 teaspoon fine sea salt, or more to taste
- 1/4 teaspoon freshly ground black pepper
- 4-5 green onions, minced (about 4 tablespoons) or substitute an equal amount of red onion or shallot.
- Optional Garnish:
- Snipped chives
- Sliced pimientos
- Capers
- Chopped olives
- A drizzle of extra virgin olive oil
Instruction
- Slice the eggs in half lengthwise with a sharp knife. Carefully remove the yolks. Try turning the egg so the yolk is facing down and give the white a gentle squeeze on either side of the yolk, and the yolk will hopefully pop right out. If not, use a spoon or a small knife to ease the yolk out.
- In a large bowl combine half of the egg yolks with the tuna, mayo, mustard, vinegar, salt, pepper and green onions. Break up the tuna and mash everything together well until the mixture is the texture you desire. If you want it a bit more creamy, add a touch more mayo.
- Lay all dozen egg white halves out on a tray or work surface. Stuff generously with filling. Just before serving, arrange on a platter, season to taste with sea salt and pepper.
- Finely chop the remaining yolks and sprinkle them over the stuffed eggs. Add garnishes of your choice.
