Fine Herb Deviled Eggs
A classic hors' doeuvre that will have your guests fainting with pleasure. A huge fan of deviled eggs in any form, these are creamy and delicious. I bet you can't just have one!
- 8 large eggs
- 1/2 cup tuna fish
- 1/3 cup Victoria Amory Fine Herbs Mayonnaise
- Salt & Pepper to taste
- Parsley for decorating
In a large saucepan add the eggs, bring water to boil, cover and let stand for about 10 minutes. Drain and run the eggs under cold water. Peel and cut in half. Remove the yolks and transfer to a bowl. Mash the yolks with the tuna fish and the Fine Herb Mayonnaise. Spoon the filling in the egg white shell and decorate with a parsley leaf.
Recipe and Photo reprinted with the permission of Victoria Amory