Deviled Eggs with Tuna

By IsabelTunaUSA

This recipe would be an egg-cellent first course for a luncheon or party.

Ingredients

• 2 Cans Isabel Light Tuna in Olive Oil
• 8 Boiled Eggs
• 1/4 Cup Roasted Red Peppers
• 12 Pickled Onions
• Spring Salad Mixture
• 3 Tablespoons Mayonnaise
• Tabasco (optional)
• Olive Oil
• Balsamic Vinegar
• Salt & Pepper

Details

Adapted from isabeltuna.com

Preparation

Step 1

Put the eggs in cold water and cook for 10 minutes until the water starts to boil.

While the eggs are boiling, clean and dry the lettuce.

Prepare a vinaigrette with 8 tablespoons of olive oil, 2 tablespoons of vinegar, salt and pepper.

Quickly cool and peel the eggs. Cut the eggs in half lengthwise and remove the yolks.

Mix the yolks in a blender with tuna, peppers (reserve some for garnish strips), onions, mayonnaise and a dash of Tabasco.

Fill the egg whites with the resulting mixture and top with a sliver of red pepper.

In a large dish, toss the salad with the vinaigrette and top with the deviled eggs to serve.