Tuna egg-stravaganza
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Hard-cooked eggs | |
| 1 | can | (3.75-oz) tuna; drained, flaked |
| ⅓ | cup | Chopped celery |
| ¼ | cup | Kraft real mayonnaise |
| ½ | pounds | Velveeta pasteurized process cheese spread; cubed |
| ½ | cup | Kraft real mayonnaise |
| ¼ | cup | Milk |
| ½ | cup | Stuffed green olive slices |
| ⅓ | cup | Crushed corn chips |
Directions
Cut eggs in half. Remove yolks; mash. Add tuna, celery and mayonnaise; mix well. Refill whites. Place in 10x6-inch baking dish.
Combine Velveeta cheese spread, mayonnaise and milk in saucepan; stir over low heat until smooth. Stir in olives; pour over eggs. Top with chips. Bake at 400 degrees 12 to 15 minutes or until thoroughly heated. 4 servings.
Variation: Substitute pitted ripe olives for stuffed green olives From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .