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Egg Salad Recipe

Amy Johnson | She Wears Many Hats
  • minutes
  • Serves

INGREDIENTS

6

large eggs, boiled and peeled (for egg salad, delete the tuna and add one more egg)

3 oz

(approximately) canned tuna fish in water, drained

3 tbsp

mayonnaise

1 tbsp

mustard

2 tbsp

dill salad cubes (sweet salad cubes can be used as well)

1/4 tsp

salt

1/4 tsp

pepper

additional salt and pepper