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6
servingsEasy
Published 1966
Peel the eggs and cut them into halves. Force the yolks through a fine sieve into a mixing bowl; reserve whites.
Add tuna, mustard, butter, parsley, garlic and mayonnaise to the yolks and mix well to make a paste. Add lemon juice, Tabasco, and salt and pepper to taste.
Use the mixture to stuff the egg whites. Arrange the eggs neatly