Grandma Dees Tuna Egg Salad Recipes

GRANDMA DEE'S TUNA EGG SALAD

Steps:

• 1. Make hard-boiled eggs and chill in the fridge. For foolproof hard-boiled eggs (the Rachael Ray and my way), put eggs in a medium-sized pot with a lid. Cover eggs with cold water by 1". Add 1 tsp salt (this seals egg from coming out if shell cracks). Cover, bring to boil, turn off the heat, set a timer for 12-14 minutes. Remove the lid, drain, and run cold water over them until cooled off (I let them sit in the cold water about 10 minutes before peeling). Drain off water, put the lid back on, gently shake eggs in the pot to thoroughly break up shells. Cover with cold water again, let sit for abt 5 minutes to let water seep under shells to make peeling easier. Also peeling eggs underwater helps a lot. The shells will slip right off. This works best with eggs a few days old. This is the coolest way to make good hard-boiled eggs. I have never had that green ring around the yolk since I started cooking them this way.
• 2. Prepare celery and green onions. I like to grate my celery on the biggest grater holes on a box grater. Then pick out the strings (Cayden's preference) and squeeze the excess water out (my preference).
• 3. Drain the tuna well (I squeeze the excess liquid out of that too) and put it into a medium-sized bowl. Chop hard-cooked eggs and add to tuna. Add celery, green onion, red & green peppers and spices.
• 4. Stir in the salad dressing and mayonnaise. Mix well and taste. Adjust seasonings if needed.
• 5. Enjoy!

GRANDMA BARBARA'S TUNA SALAD

Steps:

• 1. Cook noodles as directed on package. Drain completely. Cool.
• 2. Mix all ingredients (except paprika) together until well incorporated.
• 3. Sprinkle paprika on top.
• 4. Cover and chill until ready to serve.
• 5. **Depending on how wet or dry you like it you may want to add extra Miracle Whip after it has chilled.

TUNA SALAD WITH HARD-BOILED EGGS

Steps:

• Combine tuna, salad dressing, chopped eggs, celery, relish, mustard, and Worcestershire sauce in a medium bowl. Mix until well combined.

TUNA EGG SALAD MELTS

Steps:

• Heat the broiler to high and line a rimmed baking sheet with aluminum foil.
• Add the tuna, chopped eggs, celery, dill pickles, pickled jalapeños and scallions to a mixing bowl. Mix to incorporate and to break up any large chunks of tuna. Set aside.
• Add the mayonnaise, mustard and smoked paprika to a small bowl. Whisk to combine. Add the mayonnaise mixture to the tuna mixture and use a rubber spatula to mix until evenly combined. Season to taste.
• Arrange the bread on the foil-lined baking sheet. Divide the tuna mixture evenly among the slices of bread. Top the tuna with a few slices of tomato. Sprinkle the tomato with salt and pepper. Top the tomatoes with the pepper jack cheese.
• Transfer the baking sheet to the broiler and broil until the cheese is bubbling and melted, 1 to 2 minutes.
• Transfer the sandwiches to a cutting board, then slice in half and serve immediately.

DEE DEE'S TUNA SALAD SANDWICH

Steps:

• 1. Combine first 8 ingredients; mix well.
• 2. Serve on lettuce lined Bilillo rolls that have been spread with mayo or sandwich bread of choice; garnish with tomatoes or olives, if you like.

TUNA EGG SALAD

Steps:

• Combine all of the ingredients in a small bowl and mix well. Spoon into tomatoes, use as a sandwich filling or serve with crackers.

GRANDMA GRACE'S MACARONI SALAD WITH TUNA

Steps:

• Cook the macaroni according to package directions for al dente doneness.
• Drain and immediately plunge into very cold water to stop any further cooking.
• Drain the tuna, and coarsely crumble into the drained and cooled macaroni.
• Gently stir in about 1/2 cup of the mayonnaise.
• Add the pickles, celery and dried dill.
• Stir again gently adding more mayonnaise until desired coverage is achieved. (I don't like it dry, but it shouldn't be "soupy").
• Add salt and pepper to taste, again gently stirring inches.
• Refrigerate for at least 2 hours before serving.
• If the salad looks a bit dry, you can add a bit more mayonnaise right before serving.
• Garnish with fresh dill and sliced eggs if using.