ITALIAN TUNA STUFFED EGGS

4 large eggs, hard-cooked, peeled and halved lengthwise
1 (3 1/2 ounce) can Italian tuna in olive oil, drained*
3 tablespoons mayonnaise
1 tablespoon minced sweet onion
1 tablespoon minced fresh flat-leaf parsley, plus whole leaves for garnish
Kosher salt and freshly ground black pepper

Carefully remove the yolks from the whites. Place the whites cut side up on a plate.

With the back of a spoon, press the yolks through a sieve into a small bowl, or mash them in the bowl with a fork. Add the tuna, mayonnaise, onion, minced parsley, salt to taste and a grinding of pepper. Mash with a fork until blended.

Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops. Garnish with the parsley leaves. Serve at room temperature or chilled.

Remember to keep the stuffed eggs chilled before eating; refrigerate or chill any leftovers.

*Italian tuna is wonderful, but regular canned tuna works fine.

Makes 4 servings
Adapted from source: The Good Egg by Marie Simmons