Tuna Salad Spread in Puff Shells
- 3 hard-cooked eggs
- 2 pounds tuna, flaked
- 2 ounces celery, chopped
- 1/8 cup lemon juice
- 1/2 teaspoon onion juice
- 3/4 cup mayonnaise or salad dressing
- 100 Miniature Puff Shells
- Peel eggs and chop coarsely.
- Combine all filling ingredients.
- Refrigerate and remove small amounts of filling as necessary for production.
- Fill puff shells and arrange on serving platter.