Virgina's Tuna Salad38 Reviews
- Prep: 20 min
- Ready In: 20 min
“This was always a summer Saturday favorite for my grandparents and I. Great served on a large lettuce leaf. You may also add grapes or chopped apples if you wish.” - by KRISTIEV
Original recipe yields 4 servings
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a medium bowl, mix together tuna and mayonnaise. Mix in egg, celery, relish and black pepper.
Amount Per Serving (4 total)
- 252 cal
- 10.6 g
- 3.9 g
Based on a 2,000 calorie diet
Reviews (38)Rate This Recipe
"A hard boiled egg in tuna salad is such a nice addition. I like to add chopped onion and green pepper as well as black pepper and garlic and onion powder to the mixture for more flavor...." See more"
"Very nice tuna salad recipe, but maybe there's a misprint here - the recipe says to use 3 (6 ounce) cans of tuna. Well, seeing as I really didn't have any army to feed and there's no way that 3 Tbsp...." See more of mayo would make any sense I used only one can. I eyeballed the amount of chopped celery and left out the relish (personal preference). I added a little salt, pepper, garlic and onion powders. The addition of the hard boiled egg was a nice change."
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