This recipe would be an egg-cellent first course for a luncheon or party.
2 Cans Isabel Light Tuna in Olive Oil
8 Boiled Eggs
1/4 Cup Roasted Red Peppers
12 Pickled Onions
Spring Salad Mixture
3 Tablespoons Mayonnaise
Salt & Pepper
Put the eggs in cold water and cook for 10 minutes until the water starts to boil.
While the eggs are boiling, clean and dry the lettuce.
Prepare a vinaigrette with 8 tablespoons of olive oil, 2 tablespoons of vinegar, salt and pepper.
Quickly cool and peel the eggs. Cut the eggs in half lengthwise and remove the yolks.
Mix the yolks in a blender with tuna, peppers (reserve some for garnish strips), onions, mayonnaise and a dash of Tabasco.
Fill the egg whites with the resulting mixture and top with a sliver of red pepper.
In a large dish, toss the salad with the vinaigrette and top with the deviled eggs to serve.