Tuna-Stuffed Eggs

• 4 large eggs
• 2 tablespoons unsalted butter, softened
• 1/4 cup drained oil-packed tuna, mashed
• 1 tablespoon grated Parmigiano-Reggiano
• Salt and freshly ground black pepper
• Lettuce leaves
• Finely chopped fresh parsley, for garnish

1. 1.
2. Place the eggs in a medium saucepan with cold water to cover.
3. Cover the pan and bring the water to a simmer.
4. Cook 12 minutes.
5. Drain and cool the eggs under running water.
6. 2.
7. Peel the eggs in half lengthwise and remove the yolks.
8. In a medium bowl, mash the yolks with the butter.
9. Stir in the tuna, cheese, and salt and pepper to taste.
10. 3.
11. Place the egg whites on a plate lined with lettuce leaves.
12. Stuff the whites with the yolk mixture.
13. Garnish with chopped parsley.
14. Serve immediately.

eggs, unsalted butter, drained oil, salt, fresh parsley

Taken from www.epicurious.com/recipes/food/views/tuna-stuffed-eggs-231340 (may not work)