1 dozen med-large eggs (boiled and cut in half)
Boiled egg yolks smashed with a fork
3/4 cup Hellman’s Mayo
1/2 tbsp red wine vinegar
2 tbsp wet mustard (any style mustard you desire
1/4 cup of sweet pickle relish
1/3 cup dill relish
1/3 cup finely chopped red onion
2 cans tuna fish in spring water drained
2 tbsp finely chopped fresh Italian parsley (extra sprigs for garnish)
Paprika
Himalayan salt
White pepper
Pastry bag with favorite tip
After boiling and dividing your egg yolks in a separate bowl, add in the mayo, wine vinegar, mustard, pickle relishes, and onion. Add in the well drained tuna, parsley, salt and pepper to taste and combine well. Put mixture into a pastry bag and pipe into the egg halves. Dust each egg tops with paprika and garnish with parsley.
These delicious twist on deviled eggs, will have your family asking for more and your guest asking for the recipe.
Yields 24