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Tuna Egg Salad Recipe

Maya Krampf
  • 10 minutes
  • Serves 4

INGREDIENTS

1/2 cup

Mayonnaise

1 tbsp

Dijon mustard

1 tbsp

Fresh parsley

1/2 tsp

Paprika

3 5 ounce cans

Tuna ((drained; I used a combination of chunk light and solid white albacore))

1/4 cup

Celery ((finely chopped))

2 tbsp

Pickles ((finely chopped))

2 tbsp

White onion ((minced))

4

large Hard boiled eggs ((diced))

Sea salt ((to taste))

Black pepper ((to taste))