newjerseynewsroom.com

BY MARGARET MORGAN

NEWJERSEYNEWSROOM.COM

Deviled Eggs were a dominant menu item on Easter weekend in our family, especially because it was a weekend of celebration and reverence with a bit of prayer and renewal and a lot of family getting together. We would always feast on roast lamb, baked Swedish ham, and a big Sunday brunch. As the precursor to every meal, my mom served her deviled eggs, which was the most anticipated appetizer because she never (almost never) made exactly the same deviled eggs twice. We would hunger in anticipation at what we would find stuffed in those egg white shells.

This recipe, stuffed with tuna and spices, is one of the family favorites:

Tuna-stuffed Deviled Eggs

Ingredients:

12 hard-boiled eggs*

2 5oz cans of solid white tuna

½ cup mayonnaise

¼ tsp. fine sea salt

¼ tsp. freshly ground pepper

¼ tsp. dry mustard

1 Tbsp. Dijon mustard

2 Tbsp. Madeira or cognac

Pinch of thyme

1 Tbsp. fresh parsley minced

Pimiento slices and capers for garnish

Paprika

Directions:

Halve eggs lengthwise, scoop yolks in large bowl and mash.

Add remaining ingredients, except pimiento and capers, to yolks and mix well.

Fill egg whites with mixture. With a small fork make a cross-hatch on top on egg mix.

Garnish with a slice of pimiento and a few capers.

Chill. Sprinkle lightly with a little paprika.

Optional: ¼ cup chopped pecans can be added to the egg mixture.

Serves six.

*To hard boil eggs that will easily be shelled, put eggs in a large saucepan, cover with cold water, add a dash of vinegar (for easy peeling) and bring to a boil. Once water is boil, remove from heat and let eggs sit in boiling water for 10 minutes. Pour off hot water and cover with cold water until eggs are cool enough to handle and peel.

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