Wednesday, August 15, 2007

An old favorite sandwich filling

On Monday, I remembered an old friend I hadn’t thought about in quite a few years -- an old recipe I used to use for sandwich filling. I had lots of eggs on hand, so I made up some of this filling to use for Mr. T’s sandwiches this week. I thought others might like to try this as well, if there are those who never have made this combination before.

Many years ago I tasted some sandwiches made by a friend -- they were a combination of egg salad and tuna. I had never tried this before, and the sandwiches were just delicious. For quite a few years thereafter, I made this sandwich filling quite often. I have also met up with at least one other family who uses chopped hard-boiled eggs in their tuna salad.

Tuna/Egg Salad Sandwiches

You need: Hard-cooked eggs
Tuna, drained and flaked
Mayonnaise to taste
Seasonings of your choice

I like to make this with about half-and-half proportions of tuna and eggs. For 3 or 4 eggs, I would use one can of tuna. I use water-packed tuna and prefer the solid white. For years I used “chunk light” tuna because it was cheaper, but the quality of that variety has really declined over the years. (I’m sure everyone has their own preferred method of hard-cooking eggs, but I’m going to share mine anyway. Place the eggs in a saucepan, cover with cold water, and bring to a full rolling boil. Cover the pan, turn off the heat, and let the eggs stand for 15 minutes. When the time’s up, drain off the hot water and replace it with cold. I usually add 1 ice cube per egg to cool them down nicely. Let stand until eggs are cold, then use them or refrigerate them.)

Slice the eggs into a bowl. (I use an egg slicer and slice them both ways.) Add the drained tuna. Use a pastry blender or other chopping utensil to chop the eggs and tuna until quite finely chopped. Add mayonnaise to your taste and whatever seasonings you like. I use salt & pepper, onion powder, lemon pepper and dill weed. I also add a dollop of yellow mustard -- I always use mustard in egg salad. Stir it all up, cover the bowl and refrigerate until ready to make sandwiches.


  1. This is the way I thought all tuna salad was made until I married my hubby! My mother always put hard boiled eggs in her tuna salad. Sometimes, if I'm making it just for me, I put eggs, pickles, celery, and onions all in and just revel in it! LOL

  2. Oh, that is so interesting, Susan! The other family I mentioned we've met who makes tuna salad this way puts pickles in theirs, too. And we found it very tasty!

  3. Where are they from? LOL I'm wondering if it's a southern thing, because my grandmother made her tuna salad the same way. We also put pickles and eggs in potato salad. I grew up thinking this was the way it was done! ;)

  4. I make my tuna salad the same way Susan does. Unfortunately, my hubby prefers it without the eggs, so I haven't made it like that in a while! I might have to make some up just for myself, though, lol. Sounds yummy!

  5. Well, I think my friend who made the sandwiches I first tasted, many years ago, is originally from Oklahoma -- her family is from there, I think. And the other folks we know who make tuna salad this way are from Florida. So maybe it is a southern thing -- it's very tasty, anyway!


Thanks so much for stopping by to visit my kitchen table! I love company here in my kitchen, so be sure to leave a comment so I'll know you've visited! I'll answer your questions and comments here on the blog unless you request otherwise.