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Kittencal's Egg or Tuna and Olive Salad Sandwiches

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“This is so good you won't be able to keep your spoon out of the bowl for a taste! ---it's great in a sandwich stuffed in a pita or scooped on a large lettuce leaf, I have served this many times for a luncheon get together and everyone loves it! --- the amounts listed are usually what I use for 8 eggs but the exact measurements do not really matter just use whatever you wish for the amount of eggs you make, I purchase the pimento-stuffed olives for this and I say the more you use the better! after slicing the olives make certain to hand-squeeze out as much of the moisture as possible --- plan ahead slightly the mixture needs to chill for a few hours before using.”
READY IN:
10mins
YIELD:
3 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the cooked eggs using an egg slicer or coarsely chop using a fork or flake the tuna in a bowl using a fork.
  2. Add in all remaining ingredients; lightly mix with a large spatula or spoon until combined (adjust the mayonnaise, salt and pepper amounts to suit taste).
  3. Cover and refrigerate for 2 or more hours to blend the flavors.
  4. Divide the mixture to make sandwiches.
  5. Note: 1/4- 1/2 tsp dry mustard powder may be added if desired.

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