Tuna Egg Salad

🧂 Ingredients

• 1 12 Ounce Can Tuna,

  Drained
• 4 Hard Boiled Eggs,

  Cooled and diced
• 2 TBSP Celery,

  Finely Chopped
• ¼ Cup Mayonnaise
• 1 TBSP Dill Relish
• 1 tsp Yellow Mustard
• ¼ tsp Celery Seed
• ¼ tsp Seasoned Salt
• ¼ tsp Black Pepper

Instructions

• 1 Drain the can of tuna and add the tuna to a large bowl. 
• 2 Dice the boiled eggs
  [https://simplelivingcreativelearning.com/how-to-boil-eggs-in-the-bellini/] and
  add them to the bowl.
• 3 Finely chop the celery and add it to the bowl as well.
• 4 Add the rest of the ingredients - mayonnaise, dill relish, yellow mustard,
  celery seed, seasoned salt, and black pepper - to the bowl.
• 5 Mix all of the ingredients together.
• 6 Cover and refrigerate until ready to serve.
• 7 Leftover tuna egg salad can be kept in an airtight container in the refrigerator
  for up to 3-5 days.
  
  Stir before using. Salads containing mayonnaise don't freeze well.

Nutrition Info