Ingredients
6
6 servings
- •5 eggs
- •1.25 cups bread and butter pickles
- •2 (5 ounce) cans tuna, drained
- •3 stalks celery, chopped
- •0.5 teaspoon salt
- •0.5 teaspoon ground black pepper
- •1 tablespoon sweet pickle juice
Instructions
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool under cold running water. Peel.
- Place the eggs and pickles into a food processor; pulse until roughly chopped. Transfer to a medium bowl and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended.
Nutritional Facts
Per 6 servings
- Calories: 139
- Carbohydrate: 7g
- Fat: 5g
- Fiber: 0g
- Protein: 16g
- Sugar: 7g
Related Recipes
Virgina's Tuna Salad
Tuna Salad with Eggs and Pickles
Best Ever Tuna Salad
Tuna Salad with Hard-Boiled Eggs
No Tuna Salad
Zesty Tuna Salad
Drop Dead Delicious Tuna Salad
Honey Mustard Tuna Salad
Southern Tuna Macaroni Salad
Easy Tuna Salad without Mayonnaise
Tuna Fish Salad
