Tuna & Egg Salad Over Greens
Source:
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Perfect to make during lent.
Ingredients
- 2 cans tuna in water, drained
- 4 hard-boiled eggs, chopped
- 1/4 c. mayonnaise (Hellmann’s)
- 1 Tbls. Dijon mustard (a little more if desired)
- 1 t. lemon juice
- 1/4 c. celery, finely chopped
- 1/4 c. red onion, finely chopped
- salt & pepper to taste
- fresh parsley for garnish
- Romaine Lettuce leaves or mixed greens for serving
Instructions
In a large bowl, combine the drained tuna and chopped hard-boiled eggs.
Add mayonnaise, Dijon mustard and lemon juice; stir to combine.
Fold in chopped celery, red onion, salt and pepper. Mix until everything is well coated and evenly distributed.
Taste and adjust seasonings, if necessary, add more salt, pepper, Dijon or lemon juice as desired.
Serve on a bed of romaine lettuce or mixed greens. Garnish with resh parsley before serving.
NOTE:
Serves 4