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Author Notes: Sometimes I just like simple. And comforting. And quick. That is exactly what I made myself for lunch the other day. A simple tuna and egg salad stacked atop a simple toasted English muffin. Nothing fancy going on here, but I sure enjoyed it! Oh, and so did my husband, who happened to make it home just as I was about to pack away the leftovers, so he got himself a Simple Tuna and Egg Salad Stack too! I hope you enjoy. —anotherfoodieblogger
- 2 boiled eggs, peeled and roughly chopped
- 1 5-ounce can albacore tuna , drained and flaked
- Ground black pepper, to taste
- Celery salt, to taste
- Mrs. Dash Garlic and Herb seasoning, to taste
- 3 tablespoons mayonnaise
- Small squirt of Dijon mustard
- 1 green onion, white and light green parts, chopped (reserve some for garnish)
- 1 English muffin, halved and toasted with a light spread of butter
- Mix all the ingredients except the English muffin in a small bowl.Taste and see if it needs more of anything.
- Plop a few spoonfuls onto your toasted and buttered English muffin, garnish with additional green onion, and well, eat!
- This recipe was entered in the contest for Your Best Recipe with Scallions