A classic American egg salad that reminds me of Deviled Eggs. Recipe inspired by She Wears Many Hats blog’s Egg Salad.
If you add the optional tuna, the egg salad is surprisingly good.
6 hard-boiled eggs, peeled
(1 5-ounce can good tuna fish in olive oil or water, drained)
3 tablespoons mayonnaise
1 tablespoon yellow mustard
2 tablespoons dill or sweet salad cubes, drained
1 teaspoon apple cider vinegar
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Using a fork, mash eggs. Add other ingredients and mix well. Season to taste with salt and pepper.