Tuna Stuffed Eggs - cooking recipe

Ingredients

12 hard-cooked eggs
1 (7 oz.) can Chicken of the Sea tuna
1/2 c. mayonnaise
1 tsp. vinegar
1/2 tsp. tarragon leaves, crushed
1/2 tsp. salt

Preparation

Cut eggs in half lengthwise.
Remove the yolks to bowl; mash with a fork.
Drain and finely flake tuna.
Combine with egg yolks.
Add remaining ingredients, mixing well.
Pile mixture back into egg whites.
Refrigerate until serving time.