Amish Tuna Egg Salad


  • 2 (6 oz.) cans Wild Planet Skipjack Tuna, drained
  • 3 hard boiled eggs, chopped
  • 4 green onions, sliced thin (including green tops)
  • 1 rib celery, chopped fine
  • 1/3 cup real mayonnaise or Vegenaise
  • 3 Tablespoons sweet and spicy pickle relish (I use “Pain is Good”)
  • salt and pepper, to taste
  • smoked paprika, garnish


ombine all ingredients in a mixing bowl. Cover and chill until ready to use.

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