Dakotas Crab Tuna Egg Salad Recipes

TUNA EGG SALAD MELTS

Steps:

• Heat the broiler to high and line a rimmed baking sheet with aluminum foil.
• Add the tuna, chopped eggs, celery, dill pickles, pickled jalapeños and scallions to a mixing bowl. Mix to incorporate and to break up any large chunks of tuna. Set aside.
• Add the mayonnaise, mustard and smoked paprika to a small bowl. Whisk to combine. Add the mayonnaise mixture to the tuna mixture and use a rubber spatula to mix until evenly combined. Season to taste.
• Arrange the bread on the foil-lined baking sheet. Divide the tuna mixture evenly among the slices of bread. Top the tuna with a few slices of tomato. Sprinkle the tomato with salt and pepper. Top the tomatoes with the pepper jack cheese.
• Transfer the baking sheet to the broiler and broil until the cheese is bubbling and melted, 1 to 2 minutes.
• Transfer the sandwiches to a cutting board, then slice in half and serve immediately.

TUNA & EGG SALAD

Steps:

• Mash eggs with a potato masher or large fork.
• Combine all ingredients in a medium bowl, mix thoroughly.
• Chill.
• Goes well with crackers or as a sandwich spread!

BEST EVER TUNA SALAD

Steps:

• 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, cool, peel and chop finely.
• In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

CREAMY TUNA & EGG SALAD

Steps:

• Put eggs into a pot with cold water and bring to a boil.
• Once the water is boiling, cover the pan and remove from the burner. Set your timer for ten minutes.
• Cut up onion and drain tuna while the eggs cook.
• Once the eggs have done their 10 minute soak, rinse with COLD water to stop the cooking process.
• Continue to rinse the eggs until you can hold them to remove the shell.
• Remove the shell, rinse away any shell particles and cut into chunks (or small pieces if you like a finer texture).
• Mix the egg, tuna, onion in a bowl with a fork.
• Add mayo, Miracle Whip, ground mustard, paprika, salt and pepper and mix until blended.
• Enjoy on bread or toast; or top a plate of mixed greens with tomatoes. You could also stuff tomatoes with the salad. A perfect summer meal when you don't want to turn on the oven!

BLUE RIBBON EGG SALAD

Steps:

• Halve the eggs and separate the yolks from the whites. Chop the whites (set them aside) and, in a medium mixing bowl, mash up the yolks separately.
• To the finely mashed yolks, add all the ingredients, (except for the chopped whites) saving the mayonnaise for last. Stir as you add each tablespoon of mayonnaise to make sure the mix is not getting too thin. Use only the amount that you need.
• Add the chopped whites to the mix and fold them in carefully.
• Refrigerate for at least one hour before serving on your favorite buns with some leaf lettuce.
• I will note that I prefer using Heinz mustard in this recipe but any brand or regular yellow mustard will do. The "cooking" time refers to refrigeration.