Tuna Egg Salad Sandwiches
Tuna Egg Salad Sandwiches
This comes from the Just A Pinch Recipe Club, and is delicious! This recipe assumes you have hard boiled eggs on hand but if not, a link is provided for my favorite way to make them. Link to the Shortcut is listed in the Notes section.
Ingredients
- 2 cans tuna in water or brine, drained, (about 170 g / 6 oz each)
- 4 hard boiled eggs, sliced, Shortcut
- 2 tablespoons mayo, and as desired
- 2 tablespoons sweet relish
- 1 tablespoon brown mustard
- ½ teaspoon salt
- ½ teaspoon paprika
- 8 slices sandwich bread, toasted
- butter, as needed
Instructions
- Here my eggs are peeled and the tuna is ready.
- Add the drained tuna to a mixing bowl and flake with a fork. I used my 1 quart casserole dish for this. Then add the relish, mustard, salt, paprika, and mayo. I used Japanese Kewpie mayo.
- Mix together then add the sliced eggs.
- Mix in the egg slices, adding more mayo as desired, some eggs will break apart but most remain in large pieces. Cover and place in the fridge for at least 1 hour to chill.
- When ready to serve, toast the bread, butter slices as desired, top with tuna egg mixture, top with another slice of buttered toasted bread, serve and enjoy.
Notes
Low cost per serving.
Shortcut: Perfect Hard Boiled Chicken Eggs.
Variant: 1. Chopped dill pickle is a good substitute for the sweet relish.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
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