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
Continue After Advertisement
Ingredients
-
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
Directions
-
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!
See what other Food52ers are saying.