Uovea alla Diavola(Deviled Eggs)
Source:Betty Crocker's italian Cooking.Recipes by Antonio Cecconi.
6 servings

6 hard boiled jumbo eggs
2 oz.prosciutto or fully cooked Virginia ham
1(2 1/2 oz.)can tuna in oil,drained
2 Tbls.mayonnaise or salad dressing
3 flat fillets of anchovy in oil
1 tsp.dry mustard
1/2 tsp.white pepper
1 green onion(with top),finely chopped or 2 Tbls.chopped chives

Cut peeled eggs lengthwise in half.Slip out yolks.Place yolks & remaining ingredients except onion in food processor or in blender,cover & process till smooth.

Fill whites with egg yolk mixture,mounding it lightly.Sprinkle with onion.Cover & refrigerate no longer than 24 hours.