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Hearty enough to be the main dish.
Make and share this Tuna-Egg Salad recipe from Food.com.
- Coarsely chop 3 eggs. Combine chopped eggs and remaining ingredients except whole egg; stir well. Cover and chill. Slice remaining egg. Garnish salad with eggs slices.
- Serve with French bread, breadsticks, crackers, fresh veggies, or to your choosing.
Nice tuna salad. I used two 6-ounce cans of solid white albacore and 3 hard-boiled eggs (skipped garnishing with slices). I do usually prefer dill relish, but went ahead and used the sweet for a change. I didn't use extra mayo (Hellmann's light), even though I used more tuna, but I did allow a few more than 3 drops of hot sauce to slip in (habanero Tabasco). :) Thanks for posting!