Tuna Egg Salad

If you have leftover hard boiled eggs from the Easter Bunny, you can make Tuna egg Salad.  This is tuna and egg salad mixed together, half and half, a little bit of tuna, and a little bit of egg salad.  We make this all year long, typically for a Saturday lunch.  Hard boiled eggs in the shell will keep one week in the refrigerator, so you still have time to make this.  Since we desperately want Spring, I took my flower cookie cutter, and cut out bread flowers to go with the Tuna Egg Salad.  

There is a secret ingredient in our Tuna Egg Salad, that isn't found in either Tuna Salad or Egg Salad, and that is Dill Weed.  Dill gives the Tuna Egg Salad a little zing to the sometimes bland salad.  We also used parsley flakes, since we didn't have any fresh Parsley at the time that we made this. The Tuna Egg Salad turns out so well every time. Tuna Egg Salad is wonderful  stuffed in fresh summer tomatoes, too.  We'll be waiting a long time for those here in Illinois. If you have a family member that doesn't like Egg Salad,  just make Tuna Egg Salad, and they won't know that they are eating Egg Salad, too.  Moms are sneaky like that, aren't they. Enjoy!

Tuna Egg Salad

2 5-6 oz cans of your favorite tuna albacore or flaked, drained

4 hard boiled eggs, peeled and chopped

1/4 onion chopped fine

1 rib of celery, chopped fine

1/2 c. Mayonnaise or Miracle Whip- We used Miracle Whip

1/4 Tsp Dill Weed

Salt and Pepper to taste

Add above ingredients to a large bowl, and stir to combine.  Chill until serving time. Serve on bread or buns of your choice.. I like my bread toasted, but sometimes I just eat the Tuna Egg Salad over Baby Spinach

I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #61
 Stop by and say Hi to Brandie!