Grandma Dee's Tuna Egg Salad

12
Dee Stillwell

By
@LILLYDEE

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 Cayden bringing me the bowl 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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 19 votes

Comments:
Serves:
a lot
Prep:
30 Min
Method:
Stove Top

Ingredients

  • 12
    eggs, hard boiled
  • 3 can(s)
    tuna, drained well (6 oz each)
  • 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)

How to Make Grandma Dee's Tuna Egg Salad

Step-by-Step

  1. 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 18 minutes. Remove the 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 the lid back on, gently shake eggs in the pot to thoroughly 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.
  2. Prepare celery and 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).
  3. 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, and spices.
  4. Stir in the salad dressing and mayonnaise. Mix well and taste. Adjust seasonings if needed.
  5. Enjoy!

Printable Recipe Card

About Grandma Dee's Tuna Egg Salad

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



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