Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 12 hard-boiled large eggs
- 2 6-oz can tuna packed in oil
- 1/2 cup tomato sauce
- mayonnaise
- salt and pepper to taste
- Spanish sweet paprika for garnish
Preparation:
After the eggs are hard-boiled, peel and cut the eggs in half lengthwise and remove the yolks. Place cooked yolks in a mixing bowl and mash with a fork until crumbled into small pieces.
Drain oil from tuna and put in another mixing bowl. Separate the tuna with a fork, making small pieces and place the tomato sauce with the tuna and stir. Add half of the egg yolks. Mix thoroughly. (To keep the mixture moist, you may need to add more tomato sauce.) Add salt and pepper to taste. Carefully spoon tuna mixture into the egg halves.
Place a small amount of mayonnaise on top of each egg. Use some of the rest of the crumbled egg yolks as decoration by sprinkling over the egg halves. If desired, lightly sprinkle Spanish sweet paprika over the egg halves.
Chill the eggs and keep them refrigerated until you are ready to serve them.
