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Ingredients
Scale
4 eggs
1–12 oz. Solid White Albacore Tuna in Water, chilled
½ Cup Duke’s Mayo (she always used Hellman’s)
½ tsp Beau Monde Seasoning
1 Tbsp Dill Weed
1 tsp black pepper
A pinch of salt
Instructions
- Place eggs in a pot of cold water with at least 1-2 inches covering them. Add a copious amount of salt. Bring to a boil. Once boiling, boil for 11 minutes.
- Immediately drain hot water and shock with ice water. Allow eggs to completely cool.
- While the eggs are cooling, open the can of tuna and run under cold water while the lid is on until the water runs clear. Add tuna to bowl.
- Using the back of a spoon, crack the eggshells all the way around and peel the eggs. Drop them in the bowl with the tuna.
- Add the remaining ingredients and mix with a fork to combine and break the eggs up to desired chunkiness.
- Salad should be fully incorporated and make a pleasing squishy sound (that’s how she taught me to know how much mayo to add lol)
- Serve the tuna salad on Mrs. Baird’s Honey Wheat bread with a little bit of mayo on each side.
- Serve with Ruffles Potato Chips and sweet baby gherkin pickles!
- Prep Time: 20 minutes
- Category: lunch