Tuna Stuffed Deviled Eggs

Directions

1. 1
   Beat butter and garlic in processor until light and creamy.
2. 2
   Cut eggs in half; set whites aside.
3. 3
   Add yolks to butter and blend well.
4. 4
   Add tuna, chives and ground red pepper.
5. 5
   Season with herb salt to taste,.
6. 6
   Blend until smooth.
7. 7
   Spoon mixture into pastry bag fitted with star tip and pipe into reserved egg whites, or carefully mound mixture into egg whites usung small spatula or spoon.
8. 8
   Garnish as desired.
9. 9
   Eggs can be covered with plastic wrap and refrigerated 3 days.