When I wrote that the hard-boiled eggs in the low carb meatloaf I made the other day would have been put to better use being deviled instead, it prompted me to look in George Stella's cookbook, Eating Stella Style, to see if he had a recipe. Yes indeed, he had one. Whipping out my saucepan, I began boiling eggs then and there. The finished product, with just a few minor changes to George's recipe, is very, very tasty. These make a quick, light lunch when accompanied by a green salad or some roasted asparagus spears. Or, take them to your next potluck or beach night. Or, do as I did this morning and pop 1 or 2 in your mouth and call it breakfast. I have to confess that I almost forgot about the tuna. Having assembled all the ingredients, mixing them up to a lovely, smooth but crunchy, soft, buttery-yellow filling, I took a taste. It was good. In fact, it was great. That was when I turned around and spied the tuna that I’d set in a colander to drain. Oops, the forgotten ingredient. I winced as I looked from the tuna to the beautiful egg mixture; it wasn’t broke, why fix it? But then I thought about George and my commitment to cooking low carb Stella Style and decided that omitting the tuna would be too big a change to the recipe and, besides, it would add more protein to offset the fat in the eggs. Before I could change my mind, I quickly tossed the tuna into the egg mixture and stuffed the waiting whites. I'm glad I did. Not only do they taste great, they're the perfect low carb ticket.
6 large hard-boiled eggs, peeled 1 tablespoon minced red onion 2 tablespoons minced celery 1/2 teaspoon white vinegar 1/4 teaspoon celery salt (Haven't had that in my pantry in years. Had to go to the store.) 1/8 teaspoon dry mustard (here's where George and I part ways. This is so retro. How about using 1/4 teaspoon good Dijon mustard such as Maille? That's what I did) 1/8 teaspoon freshly ground black pepper (my favorite is Tellicherry, available on-line at amazon.com or at Peet's Coffee stores) 1/2 cup full or reduced-fat mayonnaise 6 ounce can albacore tuna packed in water, drained thoroughly 1 small cornishon, minced (available in the pickle section of a good market. This was my addition, and a good one too, if I do say so) Sweet paprika for garnish
Slice the eggs in half lengthwise, remove the yolks to a bowl and set the whites on a flat surface. Add the rest of the ingredients to the yolks except the paprika and mix well, blending thoroughly. Fill the egg white halves with heaping mounds of the egg-tuna mixture then sprinkle with paprika. Refrigerate for at least 30 minutes before serving.
These are addictive so be careful. Each stuffed egg has about 100 calories.