Eggs Stuffed with Anchovies and Tuna
- Yield: Makes 10
Source: Martha Stewart Living, December 2000
Peel eggs, and slice in half lengthwise. Carefully remove yolks, and transfer to a small bowl.
Add mayonnaise, tuna, and anchovies to bowl with egg yolks; mash with a fork until mixture is well blended and almost smooth. (If desired, you can omit anchovies from the stuffing mixture and chop them for garnish on top of the stuffed eggs.) Spoon mixture into egg whites. Serve chilled or at room temperature.