Canned Tuna Egg Salad
The Perfect 2 in 1 Classics giving you high protein, low carb, healthy combined salad.
Equipment
- cutting board & sharp knife
- large mixing bowl & spatula
- measuring cups & spoons
- strainer & small bowl
- pot for boiling eggs
Ingredients
- 2 (4-5 oz) cans tuna, drained well
- 4 medium hard boiled eggs, peeled & chopped
- 2 ribs celery, rinsed & diced
- 1/4 medium red onion, diced
- 3 dill pickle spears, chopped
- 1/2 lemon, juiced
- 1/2 cup mayonnaise (I use olive oil mayonnaise)
- 2 TBS dijon mustard
- 1/4 tsp salt (season to taste)
- 1/4 tsp black pepper (season to taste)
- 1/4 tsp dill weed (season to taste)
Instructions
- In a large mixing bowl place drained tuna and using a fork break it into pieces. Add chopped hard boiled eggs.NOTE: use any method you like to make your hard boiled eggs.
- Dice celery and red onion and add to bowl with tuna and eggs. Add in chopped pickles.NOTE: you can replace the pickles with a couple TBS of dill relish if desired.
- Add in lemon juice, mayonnaise, mustard, salt, pepper, and dill weed.NOTE: switch mayonnaise for greek yogurt or do half mayo & half yogurt.
- Stir all ingredients together until well combined. Chill in refrigerator to meld all flavors together.Serve as a sandwich, on lettuce, with crackers, or anyway you like. Enjoy.