Tuna Egg Salad

By spend with pennies
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Ingredients

3 eggs (hard boiled and cooled)
6 ounces canned tuna (1 can, drained)
¾ cup mayonnaise
2 teaspoons Dijon mustard
2 green onions (thinly sliced)
1 teaspoon chopped fresh dill (or ¼ teaspoon dried)
1 rib celery (finely diced)
2 tablespoons sweet relish (or chopped dill pickle)
salt and pepper to taste

  • Prep Time15mins
  • Cook Time5mins
  • Servings4
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Instructions

Cut eggs in half. Remove yolks and finely chop the whites.

Mash yolks with mayonnaise, mustard, relish, dill, and salt & pepper to taste.

Add remaining ingredients and stir well.

Serve on bread or over lettuce.

Appetizer,Lunch,Sandwich,Seafood,Snack
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