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|  | Tuna Stuffed Eggs
12 hard cooked eggs
6 slices of bacon
1 3 1/2-ounce can of tuna drained and finely flaked
3/4 cup of mayonnaise
1 tablespoon of lemon juice
1/2 teaspoon of hot-pepper sauce
1/2 teaspoon of salt
In 10-inch skillet, cook bacon until browned; remove to paper towel to drain. Crumble bacon; set aside. Peel and slice eggs lengthwise in half. Remove yolks and place in medium bowl. With fork, finely mash yolks. Stir in tuna, mayonnaise lemon juice, hot-pepper sauce and salt until smooth. Pile egg yolk mixture into egg white centers. Sprinkle with bacon. Cover and refrigerate.
Makes 24 halves. |
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