Categories: Appetizers, Deviled Eggs

Ingredients

• 4 large eggs, hard-cooked, peeled, and halved lengthwise
• 1 (3 1/2 ounce) can italian tuna in olive oil, drained
• 3 tablespoons mayonnaise
• 1 tablespoon minced sweet onion
• 1 tablespoon minced fresh flat-leaf parsley (plus whole leaves for garnish)
• kosher salt
• freshly ground black pepper

Directions

1. Carefully remove the yolks from the whites.

2. Place the whites cut side up on a plate.
3. With the back of a spoon, press the yolks through a sieve into a small bowl, or mash them in the bowl with a fork.
4. Add the tuna, mayonnaise, onion, minced parsley, salt to taste and a grinding of pepper.
5. Mash with a fork until blended.
6. Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops.
7. Garnish with the parsley leaves.
8. Serve at room temperature or chilled.

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