I have never put up my mom's tuna salad recipe. I love it for the fact that it carries so much flavor, and you can tweak the mayo amount to make it less dry if you want.
(Freshly made. Stick it in the fridge for an hour to serve chilled and allow for the tune to soak up some of the moisture.)
2-3 eggs, hard boiled (amount is your prefrence)
1/2 cup mayo
8 oz can of tuna (I prefer tuna in water)
1 small chopped onion (I substitute with onion powder to taste)
1/2 stalk celery, finely chopped
2 Sweet Gerskin pickles, chopped
1. Cut up eggs and place in a medium size bowl. Add mayo, tune, onion, celery, and pickles. Stir to completely mixed.
2. Serve fresh or chilled on bread, toast, or even a bed of lettuce.
~ Patty ~