Tuna & Egg Salad

1. 1

   Put eggs into a pot with cold water and bring to a boil.

2. 2

   Once the water is boiling, cover the pan and remove from the burner. Set your timer for ten minutes.

3. 3

   Cut up onion and drain tuna while the eggs cook.

4. 4

   Once the eggs have done their 10 minute soak, rinse with COLD water to stop the cooking process.

5. 5

   Continue to rinse the eggs until you can hold them to remove the shell.

6. 6

   Remove the shell, rinse away any shell particles and cut into chunks (or small pieces if you like a finer texture).

7. 7

   Mix the egg, tuna, onion in a bowl with a fork.

8. 8

   Add mayo, Miracle Whip, ground mustard, paprika, salt and pepper and mix until blended.

9. 9

   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!

* Per serving · 4 servings · Values may vary.

No additional tips available.