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    You are in: Home / Recipes / Tuna & Egg Salad Recipe
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    Tuna & Egg Salad

    Tuna & Egg Salad. Photo by **Tinkerbell**

    1/1 Photo of Tuna & Egg Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    BreBea's Note:

    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.

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    Ingredients:

    Serves: 8

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Put eggs into a pot with cold water and bring to a boil.
    2. 2
      Once the water is boiling, continue to boil for 10 minutes.
    3. 3
      Cut up onion and drain tuna while the eggs cook.
    4. 4
      Once the eggs are done their 10 minute soak, remove from heat immediately and rinse with COLD water to stop the cooking process.
    5. 5
      Continue to rinse the eggs until you can hold them to remove the shell.
    6. 6
      Remove the shell, rinse away any shell particles and cut into chunks (or small pieces if you like a finer texture).
    7. 7
      Mix the egg, tuna, onion in a bowl with a fork.
    8. 8
      Add mayo, Miracle Whip, ground mustard, paprika, salt and pepper and mix until blended.
    9. 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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    Ratings & Reviews:

    • on April 11, 2012

      55

      My recipe is super close to this so I am just going to rate this one. 5 stars!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 10, 2012

      55

      Yum! This recipe has been a huge hit with my family. I wanted to use up the hard-cooked eggs from Easter, and this looked like a great way to do it. I don't buy Miracle Whip though, so I subbed a little bit of sour cream for it, and I added some leftover cooked & crumbled bacon, otherwise made as directed. DH works the late shift, so I whipped this recipe up just before he left, around noon, and he raved over it! He came home at almost midnight, when he usually won't eat even if he is hungry, and ran straight to the fridge to see if there were leftovers of this recipe! There were and he made and ate another sandwich! Thanks for sharing your creation, BreLeigh, the whole family really enjoyed it! Made & enjoyed for the Spring 2012 Pick-A-Chef event.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2012

      55

      We had this for lunch today and it was delicious. I cut it way down to 2 of us and used mayonnaise only. We have leftovers for tomorrow which is just fine. Made for PAC Spring 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Tuna & Egg Salad

    Serving Size: 1 (121 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 168.2
     
    Calories from Fat 76
    45%
    Total Fat 8.5 g
    13%
    Saturated Fat 2.4 g
    12%
    Cholesterol 207.1 mg
    69%
    Sodium 122.6 mg
    5%
    Total Carbohydrate 2.7 g
    0%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.1 g
    4%
    Protein 19.0 g
    38%

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