Tuna Stuffed Deviled Eggs

1. 1

   Beat butter and garlic in processor until light and creamy.

2. 2

   Cut eggs in half; set whites aside.

3. 3

   Add yolks to butter and blend well.

4. 4

   Add tuna, chives and ground red pepper.

5. 5

   Season with herb salt to taste,.

6. 6

   Blend until smooth.

7. 7

   Spoon mixture into pastry bag fitted with star tip and pipe into reserved egg whites, or carefully mound mixture into egg whites usung small spatula or spoon.

8. 8

   Garnish as desired.

9. 9

   Eggs can be covered with plastic wrap and refrigerated 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.