Tuna Salad Spread

1. 1

   Put the eggs on to boil.

2. 2

   Slice up the celery into small pieces (about the size of your thumb nail, you want to keep the crunch, but not make it too chunky to scoop up on a cracker).

3. 3

   Open the cans of tuna and drain the oil or water off very well.

4. 4

   Mix celery and tuna with all the spices, mayo,and the lemon juice in a large bowl.

5. 5

   When the eggs are boiled, chop them about the same size as the celery and add to the bowl, mixing well.

6. 6

   cover and refrigerate about one hour, or until firm enough to serve as dip or as croissant filling.

* Per serving · 4 servings · Values may vary.

No additional tips available.