Tuna & Egg Salad

“I was hungry for egg salad but wanted it to have a bit more omphf and some more protein to last in my gut, so I added tuna. I have both mayo and miracle whip in the recipe just in case some don't like the tang of miracle whip, so it tones it down somewhat.”
READY IN:
30mins
SERVES:
8
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Put eggs into a pot with cold water and bring to a boil.
  2. Once the water is boiling, cover the pan and remove from the burner. Set your timer for ten minutes.
  3. Cut up onion and drain tuna while the eggs cook.
  4. Once the eggs have done their 10 minute soak, rinse with COLD water to stop the cooking process.
  5. Continue to rinse the eggs until you can hold them to remove the shell.
  6. Remove the shell, rinse away any shell particles and cut into chunks (or small pieces if you like a finer texture).
  7. Mix the egg, tuna, onion in a bowl with a fork.
  8. Add mayo, Miracle Whip, ground mustard, paprika, salt and pepper and mix until blended.
  9. Enjoy on bread or toast; or top a plate of mixed greens with tomatoes. You could also stuff tomatoes with the salad. A perfect summer meal when you don't want to turn on the oven!

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