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Ingredients
12 Hard boiled eggs, shelled, cut in 1/2 lengthwise
2 (6 oz) Cans oil packed tuna, well drained
2 Tablespoons sweet or dill pickle relish, drained
2 Tablespoons fresh Italian parsley leaves, chopped
1/2 Cup mayonnaise
1 Tablespoon lemon juice
1 Tablespoon melted butter
1/4 Teaspoon salt
1/4 Teaspoon pepper
1/2 Teaspoon paprika
Instructions
Remove the yolks from the boiled eggs and transfer to a food processor. Pulse yolks until finely chopped. Transfer chopped yolks to a large bowl. Stir in tuna, relish, parsley, mayonnaise, butter, lemon juice, salt and pepper until well blended. Place the egg white halves on a serving plate. Divide the tuna mixture between the egg halves and mound with a spoon. Cover and refrigerate 10 to 30 minutes before serving. Sprinkle the eggs with paprika just before serving.
Makes 24 deviled egg halves.