Bedeviled Eggs

Recipe courtesy of Annie Kopps, Yankee Magazine.

Ingredients

1/4 pound fresh tuna, finely chopped
1/2 rib celery, finely chopped
1 scallion, white and green parts, trimmed and finely chopped
2 tablespoons olive oil
1/2 teaspoon of curry powder
1 tablespoon chopped parsley
6 black olives, pitted and finely chopped
6 hard boiled eggs, split in half vertically, yolks separated and mashed
Kosher or sea salt and freshly ground black pepper, to taste
Garnish: 6 black olives, pitted and finely chopped; and chives (about 6 finely chopped or 12, cut into 3-inch pieces)

Directions

In a small sauté pan over medium high heat, cook tuna, celery, and scallions in oil until the scallion is softened, about 3 minutes. Remove from heat and stir in curry. In a medium bowl, combine tuna mixture with mayonnaise, parsley, olives, and yolks. Season to taste with salt and pepper. Season egg whites with salt and pepper and fill centers with heaping spoon of filling, or fill a pastry bag with filling and "pipe" into individual egg whites. Top with chopped olives and chive. Yield: one dozen.