No-Mayo Tuna Salad

No-Mayo Tuna Salad
  • 5 eggs
  • 1 1/4 cups bread and butter pickles
  • 2 (5 ounce) cans tuna, drained
  • 3 stalks celery, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon sweet pickle juice


  1. 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.
  2. 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.

05/07/2018
No-Mayo Tuna Salad, recipe PT15M PT1H 5 455 calories

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