- 6 eggs
- 1 (6 1/2 oz can) water packed tuna; drained
- 2 tablespoon sweet
- 1 tablespoon onion, minced
- 1 tablespoon pimento, chopped
- 4 tablespoon mayo
- 1 pinch dry mustard
- 1 pinch sage
- Black pepper
- Cook eggs, cool, remove shells. Cut in half crosswise, remove yolks. Mix together tuna, pickle, onion, pimento, mayo and seasonings.
- Stuff each half with tuna mixture. Sprinkle with paprika.