Hey there, busy moms! Need a quick, protein-packed lunch that’s a hit with everyone? Let’s make Grandma’s Tuna Egg Salad. This recipe is a delightful blend of tuna, hard-boiled eggs, and crunchy veggies, perfect for sandwiches, crackers, or straight from the bowl. It’s a family favorite that’s sure to bring back fond memories and create new ones.
Ingredients
- 12 large hard-cooked eggs
- 3 cans (6 oz each) tuna, drained well
- 4-5 celery ribs (add leaves if desired)
- 2/3 cup green onions, chopped fine
- 2/3 cup Vidalia onion salad dressing
- 2/3 cup mayonnaise
- 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 cup red bell pepper, finely chopped (optional)
- 1/4 cup green bell pepper, finely chopped (optional)
Directions
- Cook the Eggs: Make hard-boiled eggs and chill. For perfect eggs, cover them with cold water, add 1 tsp salt, bring to a boil, turn off heat, and let sit covered for 12-14 minutes. Cool under running cold water.
- Prep Veggies: Grate celery using a box grater, remove strings, and squeeze out excess water. Chop green onions finely.
- Mix Tuna and Eggs: Drain tuna well and place in a bowl. Chop hard-cooked eggs and add to tuna. Add celery, green onions, and bell peppers if using.
- Combine: Stir in Vidalia onion dressing and mayonnaise. Mix well, and adjust seasonings to taste.
- Enjoy: Serve chilled on sandwiches, crackers, or enjoy straight from the bowl.
Conclusion and Tips
Grandma’s Tuna Egg Salad is a versatile, nutritious dish that’s perfect for lunch or a light dinner. For added crunch, serve on a bed of lettuce or with whole-grain crackers. This salad is not just delicious but also a wonderful way to make lunchtime special.
Have you tried this recipe? Share your memories and any fun twists in the comments below. What’s your favorite way to enjoy tuna salad?