Dee Stillwell Recipe

Grandma Dee's Tuna Egg Salad

By Dee Stillwell LILLYDEE


Recipe Rating:
Serves:
alot
Prep Time:
Cooking Method:
Stove Top
178 Comments:

Dee's Story

I am submitting this recipe in honor of my grandson, Cayden. He loves his Grandma Dee but I think he loves my tuna egg salad more...I'm jealous, lol
No, not really. It makes me proud that he loves something that I make so much. He says it's his favorite food besides pizza. haha
This makes alot but you can cut the recipe in thirds or half. This is how much we go through in 2 days, and my grandson eats at least half of it. We eat this in sandwiches, on crackers and sometimes straight out of the bowl. Some of my fondest memories are of Cayden bringing the bowl of salad and a sleeve of crackers to me with 2 spoons and climbing up in my lap to share an afternoon snack. He's been doing that since he was 2 and still does and he's a 9yr old the size of a 12 yr old. He has to sit on the arm of the chair now : ))

Blue Ribbon Recipe

Notes from the Test Kitchen:
We so enjoyed the Vidalia onion dressing in the recipe! We'd also never had shredded celery before, and I think I will do this from now on! It helps distribute the celery flavor and cut down on the unwanted strings. Yum-o!

Ingredients

12
eggs, hard boiled
3 - 6oz can(s)
tuna, canned - drained well
6
celery ribs
2/3 c
green onions, chopped fine
2/3 c
vidalia onion salad dressing
2/3 c
mayonaise
1 tsp
lemon pepper (or to taste)
1 tsp
dill weed or fresh dill
1/2 tsp
fresh ground pepper (or to taste)
1/4 c
red bell pepper, chopped finely (optional)
1/4 c
green bell pepper, chopped finely(optional)

Directions Step-By-Step

1
Make hard boiled eggs and chill in fridge. Prepare celery & green onions. I like to grate my celery on the biggest grate on a box grater, then pick out the strings(Cayden's preference) and squeeze the excess water out(My preference)
Drain the tuna well (I squeeze the excess liquid out of that too) and put it into medium sized bowl. Chop hard cooked eggs and add to tuna. Add celery, green onion, and spices. Stir in the salad dressing and mayonaise. Mix well and taste. Adjust seasonings if needed. Enjoy!
2
FOOLPROOF HARD BOILED EGGS (THE RACHEL RAY AND MY WAY)
Put eggs in a medium sized pot with lid. Cover eggs with cold water by 1". Add 1 tsp salt (this seals egg from comming out if shell cracks)..Cover, bring to boil, turn off heat, set timer for 18 minutes. Remove lid and run cold water over them until cooled off(I let them sit in the cold water about 10 minutes before peeling. Drain off water, put lid back on, gently shake eggs in pot to throughly break up shells, cover with cold water again and peel eggs underwater. The shells will slip right off. This works best with eggs a few days old. This is the coolest way to make good hard boiled eggs. I have never had that green ring around the yolk since I started cooking them this way.

About this Recipe

Course/Dish: Tuna Salads, Other Salads
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy


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178 Comments

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Dee Stillwell LILLYDEE
Aug 6, 2014
Thank you JacQue..he's almost a teenager now and it's still my grandson favorite thing I make...and I cook alot..LOL
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JacQue Lawson JaQact
Aug 2, 2014
What a cute story about your grandson and the recipe sounds awesome. Can't wait to try it! :-)
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Dee Stillwell LILLYDEE
Mar 7, 2014
I agree Dee..it tastes so much better with the effort put in. Every once in awhile, I open a can and just add mayo, onion dressing and pickle relish, but that is rare and when I'm crunched for time.
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Dee Zornow barney35
Mar 5, 2014
I've always made my tuna salad this way, and it's great! I also make my ham salad (and if I don't have ham, I've used Spam many times), and the family still loves it! Many times the younger generation want to make something fast so they just open a can of tuna, mix in some mayo, maybe S&P, but that's it! I always felt it's worth the extra few minutes to add the onions, celery, even green pepper if you like, for the crunchy effect! Well worth it!
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Dee Stillwell LILLYDEE
Dec 11, 2013
I'm sorry, I didn't send you the picture....it's at the top of the page where the rest of the photos of this recipe are. :)