Italian Tuna Stuffed Eggs

• 4 large eggs, hard-cooked, peeled, and halved lengthwise
• 1 (3 1/2 ounce) canitalian tuna in olive oil, drained
• 3 tablespoons mayonnaise
• 1 tablespoon minced sweet onion
• 1 tablespoon minced fresh flat-leaf parsley (plus whole leaves for garnish)
• kosher salt
• freshly ground black pepper

1. Carefully remove the yolks from the whites.
2. Place the whites cut side up on a plate.
3. With the back of a spoon, press the yolks through a sieve into a small bowl, or mash them in the bowl with a fork.
4. Add the tuna, mayonnaise, onion, minced parsley, salt to taste and a grinding of pepper.
5. Mash with a fork until blended.
6. Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops.
7. Garnish with the parsley leaves.
8. Serve at room temperature or chilled.

eggs, canitalian, mayonnaise, sweet onion, parsley, kosher salt, freshly ground black pepper

Taken from www.food.com/recipe/italian-tuna-stuffed-eggs-440277 (may not work)