2 can tuna, drained
1/2 doz. eggs
1/4 c. chopped celery
1/4 c. sweet pickles
1/2 tsp. sugar
1/2 tsp. Accent
2 tbsp. mustard
1/2 tsp. pepper
1/4 tsp. crushed red peppers, optional
Mayonnaise

Boil eggs. When cool, split lengthwise setting aside the whites and placing the yellow in a bowl. Add all ingredients and mix well. Add mayonnaise until reaching desired stiffness. Fill white parts of eggs with the mixture. Refrigerate before serving.