Friday, March 27, 2009

Tuna and Egg Salad

Classic tuna salad mixture of tuna, hard boiled eggs, green onion, celery, pickles and dressed with mustard and mayonnaise.

Tuna and Egg Salad

Now honestly, I guess I wouldn't generally post about making something as simple as an egg salad, or here, tuna and egg salad. Or, maybe I would {scratches head} dunno... but, it is Lent afterall and I'm tryin' to do my best to stay away from meat on Fridays and so, I wanted some tuna and egg salad for lunch - so I figured what the heck.

It sure brings back a lot of memories to back in the day, my first apartment all on my own, and eating a lot of tuna and egg salad and tuna noodle salad. I could mix up a big batch of that noodle salad (which is this plus some elbow mac), and literally eat on it for days, making it pretty budget friendly. Sometimes I'd add in the boiled eggs, sometimes I'd leave out the pickles, and frankly, just macaroni, tuna, onion and mayo with some basic seasonings, most of the time.

Then ... I got to wondering ...

... do most folks go with sweet pickles or dill pickles? Or do they even put pickles in their tuna salad at all?

I know. I'm such a deep thinker.

But seriously, as I was puttin' mine together, which I always do the same way, all the time, all my life, I got to really wondering how do other people make their tuna salad? Afterall, folks do land here from the interwebs looking for recipes for egg salad, tuna salad and tuna noodle salad.

By the way, if you struggle with those darned boiled eggs, check out my method by clicking here. It's all about osmosis y'all!


How do you do your tuna salad Are you a sweet pickle person? Or a dill pickle person? Or ... no pickles at all person?

For more of my favorite seafood recipes, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!




Yum

Recipe: Tuna and Egg Salad

©From the Kitchen of Deep South Dish
Prep time: 10 min | Yield: About 4 servings

Ingredients
  • 2 (5 ounce) cans of chunk tuna, in oil, drained
  • 4 hard boiled eggs, chopped
  • 1 green onion, sliced
  • 1 stalk (rib) of celery, chopped
  • 1/4 cup or more mayonnaise, to taste
  • 1 teaspoon of yellow mustard
  • 2 tablespoons of chopped sweet or dill pickles or pickle relish
  • Kosher salt & freshly cracked black pepper, to taste
  • Couple dashes of Cajun seasoning (like Slap Ya Mama), Old Bay and/or hot pepper sauce, or to taste
  • 2 teaspoons chopped fresh herbs (parsley, chives, tarragon, dill, rosemary, basil, thyme), optional
Instructions

Combine all ingredients together and refrigerate for several hours to allow flavors to meld. Serve as a sandwich spread, or with crackers, on whole wheat toast or in lettuce cups.

Tuna Noodle Salad: Prepare as above, except add in one half pound of cooked elbow macaroni, increase mayonnaise to a cup or more, and add in 1/2 cup of chopped sweet or yellow onion. Egg may be omitted, if desired.

Seacoast Salad: Substitute one box of prepared Kraft macaroni and cheese for the cooked elbow macaroni in the tuna noodle variation and add a small can of well drained peas.

Source: http://deepsouthdish.com

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Posted by on March 27, 2009
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