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Ingredients
6 Eggs, hard boiled
2 (6 oz) Cans tuna, drained well
3 Celery ribs
1/3 Cup green onions, chopped fine
1/2 Teaspoon lemon pepper, or to taste
1/2 Teaspoon dill weed
1/4 Teaspoon fresh ground pepper, or to taste
1/8 Cup red bell pepper, finely chopped, optional
1/8 Cup green bell pepper, finely chopped, optional
1/3 Cup Vidalia onion salad dressing
1/3 Cup mayonnaise
Instructions
Make hard boiled eggs and chill in fridge. Prepare celery & green onions, squeeze out excess moisture. Place drained tuna in medium sized bowl. Chop hard cooked eggs and add to tuna. Add celery, green onion, and spices. Stir in the salad dressing and mayonnaise. Mix well and taste; adjust seasonings if needed.
Foolproof Hard Boiled Eggs
Put eggs in a medium sized pot with lid. Cover eggs with cold water by 1". Add 1/2 teaspoon salt (this seals egg from coming out if shell cracks). Cover, bring to boil, turn off heat, set timer for 18 minutes. Remove lid and run cold water over them until cooled off. Let them sit in the cold water about 10 minutes before peeling. Drain off water, put lid back on, gently shake eggs in pot to thoroughly break up shells, cover with cold water again and peel eggs underwater. The shells will slip right off. This works best with eggs a few days old.