Tuna & Egg Salad

Recipe by BreBea
READY IN: 30mins
SERVES: 8
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put eggs into a pot with cold water and bring to a boil.
  • Once the water is boiling, cover the pan and remove from the burner. Set your timer for ten minutes.
  • Cut up onion and drain tuna while the eggs cook.
  • Once the eggs have done their 10 minute soak, rinse with COLD water to stop the cooking process.
  • Continue to rinse the eggs until you can hold them to remove the shell.
  • Remove the shell, rinse away any shell particles and cut into chunks (or small pieces if you like a finer texture).
  • Mix the egg, tuna, onion in a bowl with a fork.
  • Add mayo, Miracle Whip, ground mustard, paprika, salt and pepper and mix until blended.
  • 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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