Egg And Tuna Salad Recipes

Steps:

• 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!

Steps:

• Drain tuna and place in a small mixing bowl.
• Finely chop boiled eggs and add to tuna.
• Finely chop red onion (or onion of your choice) and add to tuna and egg.
• Using a fork or masher, combine these ingredients well.
• Add celery seed or celery salt.
• Add Mayo (or Miracle Whip).
• Add mustard.
• Mix everything well. Go easy on the seasoning and dressing. You can always add more to suit your taste.

Steps:

• Mash eggs with a potato masher or large fork.
• Combine all ingredients in a medium bowl, mix thoroughly.
• Chill.
• Goes well with crackers or as a sandwich spread!

Steps:

• Combine tuna, salad dressing, chopped eggs, celery, relish, mustard, and Worcestershire sauce in a medium bowl. Mix until well combined.

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
• In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

Steps:

• Combine all of the ingredients in a small bowl and mix well. Spoon into tomatoes, use as a sandwich filling or serve with crackers.

Steps:

• Heat the broiler to high and line a rimmed baking sheet with aluminum foil.
• Add the tuna, chopped eggs, celery, dill pickles, pickled jalapeños and scallions to a mixing bowl. Mix to incorporate and to break up any large chunks of tuna. Set aside.
• Add the mayonnaise, mustard and smoked paprika to a small bowl. Whisk to combine. Add the mayonnaise mixture to the tuna mixture and use a rubber spatula to mix until evenly combined. Season to taste.
• Arrange the bread on the foil-lined baking sheet. Divide the tuna mixture evenly among the slices of bread. Top the tuna with a few slices of tomato. Sprinkle the tomato with salt and pepper. Top the tomatoes with the pepper jack cheese.
• Transfer the baking sheet to the broiler and broil until the cheese is bubbling and melted, 1 to 2 minutes.
• Transfer the sandwiches to a cutting board, then slice in half and serve immediately.

Steps:

• In a bowl, combine the first eight ingredients. Place lettuce leaves on tortillas if desired. Top each with about 3/4 cup egg mixture; roll up tightly. Serve immediately or wrap in plastic and refrigerate.

Steps:

• Whisk the dressing ingredients together and season with the salt and pepper. Set aside.
• Place mixed lettuce leaves onto 4 plates. Add the tomato wedges, sliced onion and capsicum. Top with the eggs, olives and tuna. Sprinkle with the chopped parsley.
• Drizzle over the dressing and serve.

Steps:

• In a bowl, mix together the first 7 ingredients.
• Spread mixture evenly over 5 bread slices.
• Top each tuna mixture with one lettuce leaf, one tomato slice, and 1/4 cup alfalfa sprouts.
• Top sandwiches with remaining bread slices; slice diagonally and serve.