- 12 eggs
- 1 can tuna (or salmon)
- 1/4 cup mayonnaise
- 2 green onions (minced)
- Salt and pepper to taste
Start by hard boiling the eggs. Now peel the eggs and place in a large bowl. Carefully slice each egg lengthwise. Pop out the yolks as you go and place them in a second bowl. All egg whites can be placed on a plate or tray. Next, mash the yolks with either a fork or potato masher and then add in your child?s favorite canned fish. In our house we prefer tuna but salmon is equally as delicious in my opinion. Mix in your mayo and minced onion. Finish off by adding little salt and pepper to taste.
Using a small spoon gently fill the egg whites with the fish mixture. Be sure to divide the mixture as evenly as possible. You can always add more later.
Garnish your fish eggs with paprika and a little dried or fresh parsley. Seal in portion sized plastic container (lined with a small piece of paper towel to keep them from shifting during transportation) and refrigerate until lunch packing time