Ingredients

• 5 large eggs, hard-boiled
• 3 tablespoons Mayonnaise, recipe follows
• 1 (3-ounce) can albacore tuna packed in oil, drained and flaked
• 5 anchovy fillets, chopped

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Instructions

1. Peel the eggs and slice in half lengthwise. Carefully remove the yolks, and transfer to a small bowl. Set egg whites aside.
2. Add mayonnaise, tuna, and anchovies to the bowl with the yolks, and mash with a fork until mixture is well blended and almost smooth. Spoon tuna mixture into egg whites. Serve chilled or at room temperature.
3. Mayonnaise:
4. 1 large egg, room temperature
5. 1 1/2 cups extra-virgin olive oil
6. 1 teaspoon coarse salt
7. 1 tablespoon sherry vinegar
8. In a blender, combine the egg with about 1 teaspoon of the oil and the salt. On low speed, blend until combined.
9. With the blender running, add remaining olive oil in a slow, steady stream until the oil is incorporated. If you prefer a thicker mayonnaise, blend for an additional 10 seconds at a higher speed.
10. Transfer the mayonnaise to a bowl, and stir in the vinegar. Serve immediately, or refrigerate, covered, for up to 2 days.
11. Yield: 1 1/2 cups