In article >, "Kelly Greene" >
wrote:

> Anyone willing to share their simplest and favorite deviled egg recipe? Is
> adding mustard a requirement? Most I saw on the net included mustard. Does
> anyone add tuna to the mix? I remember having them with tuna at a church
> function but no one knew who made them or what or how much tuna was in them.

I boil the eggs, split them in half, mash the yolks with a fork, add
mayo until the yolks easily pipe through a fluted icing spout ( I know
there's a real name for squeezing goop through a bag, but I don't know
what it is right now) back into the whites. That's it period. It's as
simple as it gets and it's my favorite. If I feel super fancy and
company is coming, I sprinkle paprika on the finished deviled eggs for
that classy touch.
I suppose anything including tuna can be added to the basic yolk goop as
long as you can extrude it through a bag or have great spoon skills.
I make tuna sandwiches with canned tuna and mayo only as well. Long
lists of ingredients confuse me.

leo