Deviled Eggs and Tuna Sandwiches

Ok, ok. So I know that this is kind of a repeat recipe (http://senorita-lita.blogspot.com/2012/03/litas-deviled-eggs.html) but as you all know I'm constantly updating and adding new spins on my recipes. That's the joy of cooking in my opinion! Tonight I decided I was going to make deviled eggs and tuna sandwiches for the boyfriend and I. I had a lot of the egg mix leftover and I figured that I use the same ingredients for  tuna sandwiches anyway (minus the eggs), so why waste it!


Deviled Eggs/Leftover Egg Mix:
2-3 big spoonfuls of mayo or Miracle Whip
1 tablespoon of spicy brown mustard
3-4 twists/shakes of black pepper
3 teaspoons of crushed garlic
3 teaspoons of minced onion
2 pinches of cayenne pepper
5 eggs, hard-boiled
pinches of paprika for decor


Tuna Sandwiches for two:
2 (5oz) cans of tuna
2 slices of Heidelberg Sourdough Bread, halved and lightly toasted
Leftover egg mix


In a small pot of water, place eggs and bring to boil. Boil the eggs for about 20 minutes.
In a small bowl combine mayo, mustard, and spices. Once eggs are fully cooked, slice each egg in half longways; gently, pop out the yolks into the small bowl with the mayo mix.* Use a fork to break the yolks into smaller chunks, then stir until well blended. Scoop out portions that are suited for each egg half. There should be plenty leftover after (about 1/3 of cups worth). Refrigerate for about half an hour or eat right away!


Open and drain both cans of tuna. Combine tuna and egg mixture. Toast bread and then spread tuna on. Voila! Done, easy as it gets!


*Tip: When popping out the yolk, hold the egg with both hands. Gently press on the back of the egg opposite of the yolk with your thumb. Should pop right out. If some of the yolk gets stuck to the inside, use your forefinger to gently scrape it out.