Cut each hard boiled egg in half. Place the yolks in a small bowl. Set the whites aside.
Mash the yolks with a fork. Add the tuna, mayonnaise, relish, mustard, salt, and hot sauce. Mix to combine. Season to taste with salt and pepper.
Using spoons or a piping bag, fill each egg white with the tuna mixture. Garnish with tuna and relish if desired.
I prefer to serve these completely chilled. You can make the filling in advance and keep chilled with the whites. When ready to serve, fill each white with the mixture.The filling could easily be stretched to 12 whole eggs (24 deviled eggs). Simply discard the extra 6 yolks.
Tuna Luna Deviled Eggs https://www.threeolivesbranch.com/tuna-luna-deviled-eggs/ April 9, 2017