Everglades Stuffed Tuna Eggs
Makes 12 servings
1 Dozen eggs, hard boiled 1 can Tuna
1 Onion, small, chopped fine 2 cups Mayo
Everglades Seasoning to taste Parsley sprigs, olives
Cool and peel hard boiled eggs. Cut eggs in half the long way. Scoopout the yolks. Mix yolks with tuna and onion. Add mayonnaise, EGS to taste. Fill the white part of the egg with this mixture, top with a
parsley sprig or olive slice.
Submitted by: St. Mary's Church "Heavenly Foods" Cook Book, Scituate, MA