Paleo Tuna Salad-Stuffed Eggs

• 6 Extra Large Eggs, Hard-boiled
• 7 ounces, weight Tuna
• 2 Tablespoons Olive Oil
• 1 stalk Celery, Chopped
• 1/2 cups Green Olives, Sliced
• 1/4 cups Red Onion, Diced
• 1/4 cups Green Onion, Sliced
• 1/8 teaspoons Sea Salt
• 1/8 teaspoons Onion Salt (optional)
• Cracked Black Pepper

1. Slice eggs lengthwise. Scoop out and chop egg yolks.
2. In a large mixing bowl, combine egg yolks, tuna, olive oil, celery, green olives, red onion, green onion, and salt. Mix well.
3. Using an ice cream scoop, tablespoon, or teaspoon (depending on the size of your eggs), pour mixture into eggs and pat gently to keep in place. Top with cracked pepper.
4. For best results serve immediately or store covered in the refrigerator for one day.

eggs, olive oil, celery, green olives, ubc, ubc, salt, onion salt, pepper

Taken from tastykitchen.com/recipes/salads/paleo-tuna-salad-stuffed-eggs/ (may not work)