Tuna Deviled Eggs 50 servings 25 peeled hard-boiled eggs 1 cup mayonnaise 1 tablespoon fresh lemon juice, or vinegar 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 6 ounces unsalted light tuna in water, drained and mashed 1/4 teaspoon kosher salt 1/4 teaspoon white pepper 1/8 teaspoon cayenne parsley, as garnish sliced black olives, as garnish pimiento-stuffed green olives, as garnish fresh dill weed, as garnish chili powder, as garnish caviar, as garnish Halve the eggs lengthwise and remove the yolks or halve the eggs crosswise, remove the yolks, and trim the ends of the whites to stand flat. Sieve or mash the yolks. Combine yolks, lemon juice, dry mustard, and worcestershire sauce, mix well. Stir tuna into yolk mixture, mix well. Season to taste with salt, white pepper, and cayenne. Spoon into a pastry bag, fitted with a star tip and pipe into egg whites. Garnish as desired. Serve slightly chilled or at room temperature. Nutrition Facts Amount Per Serving: Calories 75 - Calories from Fat 56 Percent Total Calories From: Fat 76%, Protein 22%, Carbohydrate 2% Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 108mg, Sodium 74mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 173 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units Copyright (c) 1997-2004 Salvatore's Kitchen.