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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I was hungry for egg salad but wanted it to have a bit more omphf and some more protein to last in my gut, so I added tuna. I have both mayo and miracle whip in the recipe just in case some don't like the tang of miracle whip, so it tones it down somewhat. Ingredients:
1 (15 ounce) can tuna (in water) |
8 eggs |
1 medium onion (or more if you're gaga over onion) |
1 teaspoon ground mustard |
2 teaspoons paprika |
1 tablespoon mayonnaise (more or less to your liking) |
1 tablespoon miracle whip (more or less to your liking) |
1 dash yellow mustard or 1 dash dijon mustard |
salt and pepper |
Directions:
1. Put eggs into a pot with cold water and bring to a boil.
2. Once the water is boiling, continue to boil for 10 minutes.
3. Cut up onion and drain tuna while the eggs cook.
4. Once the eggs are done their 10 minute soak, remove from heat immediately and rinse with COLD water to stop the cooking process.
5. Continue to rinse the eggs until you can hold them to remove the shell.
6. Remove the shell, rinse away any shell particles and cut into chunks (or small pieces if you like a finer texture).
7. Mix the egg, tuna, onion in a bowl with a fork.
8. Add mayo, Miracle Whip, ground mustard, paprika, salt and pepper and mix until blended.
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!
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