| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Seafood | 4 | Servings | |
INGREDIENTS
| 6 | Hard-cooked eggs | |
| 1 | cn | (3.75-oz) tuna; drained, flaked |
| 1/3 | c | Chopped celery |
| 1/4 | c | Kraft real mayonnaise |
| 1/2 | lb | Velveeta pasteurized process cheese spread; cubed |
| 1/2 | c | Kraft real mayonnaise |
| 1/4 | c | Milk |
| 1/2 | c | Stuffed green olive slices |
| 1/3 | c | Crushed corn chips |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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