Tuna Egg Sandwich Spread

Sharon Canfield


Ladies group loves this open faced, hot sandwich. Anything with cream cheese is a winner in my book.

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4 - 6 slices of bread
15 Min


2 can(s)
tuna, packed in water, 5 oz. cans
3 large
eggs, hard boiled, cut in chunks, add last
2 Tbsp
cheez whiz
1 Tbsp
4 oz
cream cheese
1 tsp
onion powder or 3 - 4 tsp. chopped green onions
3 pinch
red pepper
1/8 tsp
worcestershire sauce
2 oz
cheddar cheese, cubed


1Drain and squeeze tuna fish until looks dry. Set aside.
2Remove shells from eggs, cut into chunk, set aside.
3Mix together, mix well, cheez whiz, mayonnaise, cream cheese, onion powder, red pepper,worchestershire sauce. Next add tuna fish and mix again.
4Add chunked egg pieces, and cubed cheddar cheese pieces to the tuna mixture, stir together. Refrigerate for 1 hour or you can use it right away. I think the refrigerating helps blend the flavors.
5Put tuna/egg spread on toasted bread or toasted buns. Broil on low, watch carefully so doesn't burn. (I use Udi's sandwich bread because I must have a gluten free diet.)

About Tuna Egg Sandwich Spread

Main Ingredient: Fish
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free
Other Tag: Quick & Easy