"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mixed Up Egg and Tuna Salad Recipe

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This recipe for Mixed Up Egg and Tuna Salad, by , is from The Great Upstate Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chip Beam
Added: Saturday, December 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs - hard boiled, chilled, peeled, and chopped
2 cans white tuna in water, drained
1/2 tsp white pepper
3/4 tsp celery salt (maybe a little less)
1 dash of tabasco
1/2 cup of mayo (can be fat free or use yogurt)

1/2 cup total of your choice of diced celery/cucumber/red onions (optional ... I don't add to base because it won't keep as long in fridge. I just add on top when I'm ready to eat a portion)

Directions:
Directions:
Flake the tuna out of the can into bowl, add diced eggs, stir with fork, sprinkle white pepper and celery salt over top and stir again. Add mayo and smash it around a lot until egg yolks are gone. Refrigerate at least 2 hours before serving. I make it a day ahead of when I want it.

Personal Notes:
Personal Notes:
Keeps in tupperware for 7 days without celery, cucumber, or onions.

Good as sandwich on lightly toasted bread, add veggies and scoop on lettuce for salads, even great snack on saltines or light crackers.

If you use the "Eggland's Best" eggs it's also super packed with Omega 3!

 

 

 

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