In Greek: αβγά γεμιστά, pronounced ahv-GHAH yeh-mee-STAH
Combining the classics of mayonnaise and mustard, this recipe also calls for tuna and sweet pickles. The recipe makes 16 pieces.
- 8 hard boiled eggs
- 2/3 cup of drained, canned tuna
- 1/3 cup + 1 tablespoon of mayonnaise
- 1 teaspoon of prepared mustard (hot or mild)
- salt to taste
- pepper to taste
- 1 large gherkin or 2 small (sweet pickles), minced
- For garnish:
- pickles, sliced
Remove shells from hard-boiled eggs and cut in halves. Place yolks in a bowl and mash well with a fork. Add tuna, mayonnaise, mustard, salt, and pepper, and combine well.
Spoon the mixture into the eggs, top with a slice of pickle, cover loosely with plastic wrap and refrigerate at least 1-2 hours before serving.
Alternatively, place filling in a pastry bag with a decorative tip and fill eggs.
Note: These can be refrigerated, covered, up to one day before serving.