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
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.