Classic Amish Tuna and Egg Salad
Ingredients:
3 large eggs
2 cans (6 ounces each) tuna, drained
1/2 cup mayonnaise
1 tablespoon yellow mustard
1/2 cup sweet pickle relish
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 teaspoon salt
1/4 teaspoon black pepper
Paprika, for garnish
Directions:
1. Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, remove from heat and cover the saucepan. Let the eggs sit for 10-12 minutes.
2. Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for a few minutes, then peel and chop the eggs.
3. In a large bowl, combine the drained tuna, chopped eggs, mayonnaise, yellow mustard, sweet pickle relish, chopped onion, chopped celery, salt, and black pepper. Mix well until all ingredients are evenly combined.
4. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
5. Serve the tuna egg salad on bread, crackers, or over a bed of lettuce. Garnish with a sprinkle of paprika before serving.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 300 kcal per serving | Servings: 4 servings