Wednesday, February 23, 2011
An old favorite.
It's even better after being refrigerated overnight.
I have taken up the habit of boiling up to 10 eggs at once. They are great snacks to keep in the fridge: just peel the shell, sprinkle with a little salt, and enjoy.
2 cans albacore tuna packed in water, drained
2 stalks of celery, finely diced
1 medium-sized dill pickle, diced
1 medium-sized apple (unpeeled), chopped
2 boiled eggs, chopped
1 teaspoon Dijon mustard
1/2 cup mayonnaise
Mix together all ingredients, adding enough mayonnaise to make it creamy and spreadable.
Serve over a bed of fresh spinach or as a sandwich spread.