Tuna and Egg Salad Divine |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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DH asks me to make this once a week and I don't oblige because it's a great lunch or snack for him when I'm not home or don't feel like cooking. I'll either serve it cold to him on fresh wheat bread, or if I have time I will use Sourdough bread, add a slice of cheese, and make him a tuna melt. I prefer not to use a bunch of mayo or miracle whip, I don't like it to overpower the tuna. Ingredients:
2 (6 ounce) cans tuna in water |
2 hard-boiled eggs, coarsely chopped |
1 tablespoon miracle whip |
1/4 cup onion, finely diced |
2 tablespoons dill pickles, finely diced |
salt and pepper |
Directions:
1. Drain water out of your tuna cans, and dump into a medium bowl.
2. Add remaining ingredients and stir.
3. Serve on your favorite bread, or add a slice of cheese and make a tuna melt.
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