Real Recipes From Real Home Cooks ®

grandma dee's tuna egg salad

(20 ratings)
Blue Ribbon Recipe by
Dee Stillwell
Citrus Heights, CA

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. It makes me proud that he loves something that I make so much. He says it's his favorite food besides pizza. This makes a lot but you can cut the recipe. We eat this in sandwiches, on crackers, and straight out of the bowl. My fondest memories are of Cayden bringing me the bowl out of fridge and a sleeve of crackers with 2 spoons and climbing into my lap to share a snack. He's been doing that since he was 2 and still does. Only he sits on the arm of the chair now.

Blue Ribbon Recipe

Would you consider this a tuna salad recipe? Or is it an egg salad recipe? Regardless, combining tuna with hard-boiled eggs is delicious and, after one bite, you may never make your salad the old way again. Vidalia onion dressing gives the salad a sweet onion flavor. Shredding the celery is easy and makes the piece the perfect uniform size. Fresh dill and lemon pepper add a tangy taste. The flavors are perfectly balanced and we can see why Dee's grandson Cayden loves this recipe.

— The Test Kitchen @kitchencrew
(20 ratings)
yield serving(s)
prep time 30 Min
method Stove Top

Ingredients For grandma dee's tuna egg salad

  • 12 lg
    hard cooked eggs
  • 3 can
    tuna, drained well (6 oz each)
  • 4 - 5
    celery ribs, add leaves if desired
  • 2/3 c
    green onions, chopped fine
  • 2/3 c
    vidalia onion salad dressing
  • 2/3 c
  • 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)

How To Make grandma dee's tuna egg salad

  • A bowl of peeled hard-boiled eggs.
    Make hard-boiled eggs and chill in the fridge. For foolproof hard-boiled eggs (the Rachael Ray and my way), put eggs in a medium-sized pot with a lid. Cover eggs with cold water by 1". Add 1 tsp salt (this seals egg from coming out if shell cracks). Cover, bring to boil, turn off the heat, set a timer for 12-14 minutes. Remove the lid, drain, 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 the lid back on, gently shake eggs in the pot to thoroughly break up shells. Cover with cold water again, let sit for abt 5 minutes to let water seep under shells to make peeling easier. Also peeling eggs underwater helps a lot. 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.
  • Shredded celery and chopped green onion in a bowl.
    Prepare celery and green onions. I like to grate my celery on the biggest grater holes on a box grater. Then pick out the strings (Cayden's preference) and squeeze the excess water out (my preference).
  • Tuna, hard-cooked eggs, celery, green onion, and spices in a bowl.
    Drain the tuna well (I squeeze the excess liquid out of that too) and put it into a medium-sized bowl. Chop hard-cooked eggs and add to tuna. Add celery, green onion, red & green peppers and spices.
  • Mayonnaise and onion dressing mixed in.
    Stir in the salad dressing and mayonnaise. Mix well and taste. Adjust seasonings if needed.
  • A bowl of Grandma Dee's Tuna Egg Salad.