Egg Salad with Tuna and Sweet Pickles Sandwich Recipe

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.

Easter sisters | Reluctant Entertainer

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.

Egg Salad with Tuna and Sweet Pickles | Reluctant Entertainer

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.

Egg Salad with Tuna and Sweet Pickles | Reluctant Entertainer

Egg Salad with Tuna and Sweet Pickles | Reluctant Entertainer

When you put the sprouts on top, along with healthy bread (Dave’s Killer Bread), it’s the best before or after-Easter lunch!

Egg Salad with Tuna and Sweet Pickles | Reluctant Entertainer

Egg Salad with Tuna and Sweet Pickles | Reluctant Entertainer

What’s your favorite way to use up Easter deviled eggs? Or your favorite egg sandwich combination?

Egg Salad with Tuna and Sweet Pickles | Reluctant Entertainer

Egg Salad with Tuna and Sweet Pickles | Reluctant Entertainer

The perfect boiled egg? Start with boiling water, drop eggs into water, bring back to boil, set timer for 10 minutes. Remove eggs and immediately put eggs into cold water (x2 times) and refrigerate. PERFECTLY PEELABLE!

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

Directions:

  1. 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.
All images and text ©

22 comments on “Egg Salad with Tuna and Sweet Pickles Sandwich Recipe”

  1. Is it weird that I want this for breakfast?? xoxo

  2. Your sandwich looks great. I make egg salad sandwiches and tuna sandwiches but never thought to combine them. I’ll give it a try.

    Darla

  3. Well I never, I’ve never considered putting tuna and egg together in a sandwich before – I feel like i’ve been missing out on something super tasty now!

  4. A. I LOVE that picture of you and your sisters!!!

    B. I’m the same as you…I’d never order a tuna sandwich or egg salad when at a restaurant. ;)

    C. This combo sounds so delicious! I can’t wait to try it!

  5. This looks delicious!

  6. What a fantastic picture! Great hats!

    I could eat egg salad every single day.

  7. Really? I’ve eatten this all my life as tuna salad. LOL!

  8. You’re so cute–that’s a great photo! This would certainly be putting our eggs to good use!

  9. Yum, where do you get that bread? Your eggs came out perfect too. No sign of any green yolk.

  10. I am so pinning this when I get home and trying it!! I love egg salad and never thought to add tuna, which I also love!!

  11. I need one these right now! So delicious!!!!

  12. This is making me so hungry! I do love sprouts on a sandwich!

  13. I’ve never added tuna to my egg salad, but why not?! I know I’d love it. And I have a few hard boiled eggs left, yay! ;)

  14. I’ve always loved egg salad sandwiches. Slightly warm right after making and lightly toasted bread. Swoon.

  15. This sounds so good! And I completely adore that photo!! :)

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  18. That was delicious just made it. Great Recipe!

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  21. 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. 

    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. 

    Of course delicious cold as well. 

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