Egg Salad with Tuna and Sweet Pickles Sandwich Recipe
One thing I love about Easter leftovers, besides all the candy, are the leftover eggs! Because that means I’ll be making one of my favorite lunches the very next day.
I’ve posted this picture before, but it was about this age for me (I’m the youngest) when I first learned to like a deviled egg.
With the leftover Easter eggs, my mom would “stretch them” by adding tuna and sweet pickles. One of my all-time favorite sandwiches.
But it’s not one that I’d normally order in a restaurant. I only like egg and tuna at home in my own kitchen. Maybe it’s because of the memories of eating it at home as a little girl, I don’t know.
I recently made this yummy recipe for my family. Start with beautiful hard-cooked eggs, add the tuna, may, pickles, and a few more ingredients.
When you put the sprouts on top, along with healthy bread (Dave’s Killer Bread), it’s the best before or after-Easter lunch!
What’s your favorite way to use up Easter deviled eggs? Or your favorite egg sandwich combination?
Get the Recipe:
Egg Salad with Tuna and Sweet Pickles | Reluctant Entertainer
Ingredients
- 2 6 ounce cans solid white tuna packed in water or oil, drained
- 4 large hard-boiled eggs, peeled and chopped
- 2 celery stalks, diced
- 4 sweet pickles, chopped in small pieces
- 1/2 cup mayonnaise, we use light or Greek yogurt
- Sea salt and freshly ground black pepper to taste
- Sprouts
Instructions
- Mash the eggs with a fork in a medium bowl. Combine the tuna in the same bowl and add celery, pickles, mayonnaise, salt, and pepper, and stir to mix. Serve on toast with fresh sprouts on top.
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
This is similar to the recipe my mother had when I was a child. They were called bunsteads.  You may remember the comic strip Dagwood  Bumstead.Â
It was basically tuna salad and then you add chopped egg and you add Velveeta cut in very small cubes. Add chopped pickles and celery and bind with salad dressing. You put this in hotdog buns and wrap them in foil. Mom used to keep them in the freezer and heat in the oven when we were ready for a delicious lunch. Cheese melts and it is so comfy and good.Â
Of course delicious cold as well.Â