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The Boston Globe

Food & dining

Recipe for tuna-stuffed eggs

Tuna-stuffed eggs.

Food styling/Sheryl Julian and Valerie Ryan; Dinal Rudick/Globe staff

Tuna-stuffed eggs.

Serves 6

6eggs
4tablespoons mayonnaise, or more to taste
Salt and pepper, to taste
1can (5 to 6 ounces) light tuna in oil, drained
Smoked or regular paprika (for sprinkling)

1. Bring a saucepan of water to a boil. Add the eggs and let the water bubble steadily for 10 minutes. With a slotted spoon, transfer the eggs to a bowl of very cold water. Crack each egg and remove a strip of shell. Let the cold tap run into the bowl until the eggs are cold. Peel the eggs and pat them dry on
paper towels.

2. Halve the eggs horizontally. Tip the yolks onto a plate. Cut a tiny slice from the rounded ends of the eggs and set the halves on a serving platter.

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3. Mash the yolks with the mayonnaise, salt, pepper, and tuna into a smooth paste. Taste for seasoning and add more salt or mayonnaise, if you like. Pack the mixture into a zipper bag, pushing it down into one corner. With scissors, snip off the corner of the bag. Pipe the mixture into the egg shells. (You can also do this with a spoon.) Sprinkle with paprika.  Sheryl Julian

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