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Michelle

Tuna Egg Salad Sandwich

Print Recipe
Prep Time 10 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 5 oz can tuna in water, drained
  • 2-3 hard-boiled eggs - peeled and chopped
  • 2-3 tbsp Hellmann's Mayonnaise
  • 1 stalk celery - finely chopped
  • 1-2 tbsp finely chopped red onion or green onion
  • 1/2 tbsp dill relish - optional
  • 1/2 tsp Dijon mustard
  • Salt and black pepper to taste
  • your favorite bread - whole wheat, white, rolls, or even lettuce cups for a low-carb option!

Method
 

  1. In a medium bowl, flake the drained tuna with a fork.
  2. Add the chopped hard-boiled eggs, chopped celery, chopped onion and dill relish (if using).
  3. Stir in the Hellmann's mayonnaise and Dijon mustard. Mix until everything is well combined and creamy.
  4. Season with salt and pepper to taste.
  5. Spread a generous amount of the tuna egg salad onto your chosen bread. Add a leaf of lettuce if desired

Notes

TIP: Make a bigger batch on Sunday and portion it out for a few days' worth of lunches. It keeps well in an airtight container in the fridge for 3-4 days.