This easy egg salad recipe is the perfect make-ahead dish for breakfast or lunch! Serve it in a wrap, lettuce wrap, over salad or a slice of toast. Sometimes I just eat it with a spoon right out of the fridge!
Best Egg Salad Recipe
I have quite a few egg salad recipes, but this classic egg salad (or my chicken salad) are on rotation practically every week. I love making it ahead so there’s always a high-protein breakfast or lunch option ready when there’s no time to cook. Use it to make an egg salad sandwich on sourdough toast, a bagel, in lettuce wraps or eat it with a spoon!
Why This Works
- Budget Friendly: Making it from scratch saves even more money!
- Easy: Just boil the eggs, peel and mix with the remaining ingredients.
- Make Ahead: Make it once for meals to eat throughout the week.
- Fast: Takes less than 30 minutes to make.
- Fits many dietary restrictions: gluten-free, low-carb, high protein, keto friendly
Ingredients You Will Need
This simple salad recipe has only 7 ingredients. Here’s what you’ll need (see recipe card below for exact measurements).
- Hard Boiled Eggs: Use large eggs, preferably Organic and humanely raised if your budget allows. The egg whites and egg yolks are both used here. You can cook them in the instant pot using this Instant Pot Hard Boiled Eggs recipe (the shells come off so easy) or try these Air Fryer Hard Boiled Eggs or just stick with this stove top Hard Boiled Eggs method.
- Mayo: I use regular or light mayo depending on what I have in my fridge. If you are following Whole30 use this mayo by Primal Kitchen.
- Scallions or Chives finely chopped
- Spices: Sweet paprika, salt, black pepper
How To Make Egg Salad
Here’s the easy step-by-step process. See recipe card below for the printable recipe.
- Start by boiling the eggs. You can do this on the stove, instant pot or even try my air fryer hard boiled eggs!
- Once cooked, run them under cold water and peel the eggs.
- Use an egg slice or a knife and chop the cooked eggs.
- Combine the cooked eggs in a bowl with mayonnaise, red or green onion, salt, pepper and stir, and garnish with paprika.
- Eat right away or refrigerate until ready to eat.
Flavor Variations and Substitutions:
I keep my egg salad recipe pretty simple, a little mayonnaise, red onion, salt, pepper, paprika and some chives, for garnish. If you want to keep it to just three ingredients, all you really need is eggs, mayo and salt, the rest just adds to the flavor. Here’s some variations:
- Make this lower in calories by using half the yolk, like my Low Yolk Egg Salad
- Add pickle juice, diced pickles or capers for extra flavor
- Swap half the mayo for Greek yogurt to make it lighter
- Include some veggies like chopped celery or carrots for texture
- Add some Dijon mustard for flavor. Dry mustard can also be added instead.
- A commenter here mentioned they add a little mustard powder!
- Add some extra protein such as diced cooked shrimp, it’s delish!
- Add some tuna for protein like I did in my Tuna Egg Salad recipe
- Substitute red onion for scallions
- Use other fresh herbs like fresh dill or fresh parsley
- Swap mayo for cottage cheese for extra protein
A Note in Salt
A common mistake to avoid when seasoning your egg salad is over-salting. Taste the egg salad before adding salt. Mayonnaise and Dijon already have sodium, and you may not need any salt at all.
Serving Suggestions
- Make a sandwich on your favorite sourdough bread or bagel
- Serve it in a lettuce wrap or tortilla
- Serve it over lettuce and garden vegetables
- Eat it with a spoon!
Storage
This egg salad recipe is great for meal prep! It will last in the refrigerator in an airtight container 4 to 5 days. I prefer to use glass meal prep containers to avoid plastic from leaching into my food. I don’t suggest freezing egg salad.
More Egg Salad Recipes
For more egg salad ideas, try these variations:
Egg Salad Recipe
Ingredients
- 6 hard boiled eggs, peeled and chopped
- 3 tablespoons mayonnaise
- 1 teaspoon finely chopped red onion
- 1/8 teaspoon kosher salt
- fresh black pepper, to taste
- 1/8 teaspoon sweet paprika, for garnish
- chopped chives, for garnish
Instructions
- Combine all the ingredients and refrigerate until ready to eat.
Last Step:
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Notes
Nutrition
Photo Credit: Jess Larson
This is the best egg salad. So creamy and yummy. Sometimes I swap out the chives for fresh chopped dill. It’s always in my rotation.
This is almost my exact recipe except I also add some chopped celery. I love this and all your recipes.
Wonderful! This has become a staple in our house.
I love this recipe as is or modified if that’s what I’m feeling at the moment! I buy boiled eggs so this makes for a quick and easy meal with leftovers for the next day.
Great recipe! I added a small amt of cayenne to kick it up.
Love this—I add a tsp of mustard and some chopped sweet pickles.
Wow. This is fantastic recipe! I added some relish and a few small squirts of yellow mustard.
Me too! It’s a family recipe
I did add a little bit of yellow mustard and it was absolutely delicious! Thanks for always sharing amazing recipes!
Only egg salad recipe I make. Easy and delicious.
I have chickens , so I have a lot of eggs .. I started making my own mayo so wanted egg salad this recipe was great.. I added some relish to it… I’ll be make this alot… thank you
Delish!
OMG! This was so good. I will definitely be making it again. I couldn’t find sweet paprika, so I used regular paprika. I also added a little sweet relish. I’m looking forward to lunch.
The recipe, as is, is very tasty! I keep coming back to this whenever I’m in the mood for an egg salad sandwich because the proportions are spot on!
However, I now sub green onion for the red onion since I’m not the biggest fan.
Highly recommend this recipe!
This recipe was great! I always add a splash of pickle juice & a pinch of dry mustard for a little kick.
Love this classic egg salad. I usually use chopped green onion, will have to try red onion. I also add a dab of mustard. I used Dijon last time, added flavour.
Seriously…this is the best egg salad ever! Thank you Gina!!!
This is delicious. I did the red onion version with chopped chives and a little paprika. So simple and so fresh. Yum!
I made this recipe because I have a surplus of hard boiled eggs from Easter and a family that won’t eat them. Love, love, LOVED it. I used white onion because that’s what I had but it has been perfection in a whole wheat wrap for breakfast this week. Thanks!
This was really simple and I had all the ingredients on hand. It makes for a good base egg salad. Next time I’ll try your suggestions to spice it up.
Nice, love the simplicity. Added a rib of diced celery for some crunch and the tiniest squirt of apple cider vinegar to get a little acid rolling around in there.
I love egg salad but cannot get the mayo ratio right. This is perfect! Delicious!
This was good, didn’t stray from traditional egg salad. I reduced calories by using light mayo.
Ok
This is so simple but so delicious. Perfect for quick meals.
I’ve been looking for more ways to add protein in at lunch and this is perfect! And it’s so simple to make. I didn’t have red onion on hand but I did have green onion and it was great with it.
Egg salad reminds me of my childhood and love having back in my lunch routation. I liked this classic recipe then decided to create a new twist which made it even better for me. I thawed several frozen cooked shrimp, cut in bite-size pieces and added them. I also added a tsp of dijon mustard and substitued green onions for the red. It brought it up to a new level that I love. Thanks for bringing egg salad back into my life!
I made this last week and going now to make again. This recipe is so good and very easy to make.
Sooo good. I love your cooking style. Easy very tasty. Have all your books. Going to Costco & will pick up your latest book.
I make this often. However, I usually add a couple tablespoons of dill pickle relish!
How many points per 1/2 cup serving if made according to the recipe?
3 pts, do you see the number in the blue circle?
So simple but so very delicious! Make this all the time and my family loves it.
4eggs, 4 T Mayo or M. Whip, 1T.diced onion, 1T.diced celery and a can of TUNA (in water). Very tasty and different.
Also, for plain egg salad add HOT pickle such as Wickles. Sooo good!
Delicious snd easy to make. Made a double batch for the week.
I love having this egg salad on hand. Yesterday I added canned chicken to make it chicken salad.
Yum! I use egg, mayo, sweet relish, salt, pepper and a little dash of celery seed.
Delish and simple! Just made again 2nd week in a row for breakfast on toast!!
Swap mayo for salad cream and add very very small amount of English dried powdered mustard and cress
I like it pretty basic: eggs, mayo, mustard, salt and pepper. Like the sandwiches at the Masters golf tournament. I’m not sure they even add mustard. I often add pickle relish, but never any onions or celery.
Love it. It tastes like deviled eggs with a nice onion crunch.
I definitely want to try this but 6 eggs? For one person? Just for lunch? Did I miss something??
The recipe says 4 servings
I make my egg salad quite simple, the same way my Mom did. Eggs, scallions, salt and pepper with low fat Kraft Miracle Whip. It’s one of my favourite sandwiches
I like to put curry powder in my egg salad. Adds a nice twist.
Eggcellent. (Sorry, I had to do it) Really, though, this is taty and easy. I used the InstantPot technique to hard boil the eggs and they came out perfect. I think the creamy consistency pressure cooking gives the yolks is the secret to this recipe. I added dill because I did not have chives.
Lol, thanks Tara.
I love egg salad with chopped manzanilla olives (stuffed with pimento) added. It’s delicious.
Everyone’s tastes are different, but we like to add some finely diced celery into our Egg Salad. For us, red onion is much too strong, so I use either mild white onion or shallot. I prefer finely chopped Italian Parsley to garnish instead of chopped chives, since there’s already onion in the Egg Salad.
I soak my chopped red onion for at least 15 minutes before adding to a recipe. It mellows the flavor and is kinder to my stomach. I added celery to the recipe, too. Gina mentions it as an option.
I didn’t know about soaking red onion to mellow it. Thanks for sharing
yummy! very easy to make. used my egg cooker and also used low fat mayo. i like to have it on toasted dave’s killer thin sliced bread.
Add horseradish sauce- leave red onion out. Forgot to mention earlier.
I am not a lover of mayonnaise person at all. I substitute 2% cottage cheese in place of the mayonnaise. Add in chopped celery, a little celery seed, touch of dill & a tablespoon of pickle juice. Think I’ll make some for lunch today!
Add a small amount of horseradish sauce to egg salad – delicious
I make my egg salad with chopped celery, green pepper, radishes, and dill weed, sea salt & fresh cracked black pepper. I use just enough mayo to bind it together; I don’t like my egg salad (or tuna salad) runny. Sometimes I’ll add some chopped black olives to it.
I am following the meal plan for this week. I enjoyed this quick salad with a side of mixed green topped with an orange and light vinaigrette. Thanks Gina!
Great!
Why is the egg salad 3 points on Purple? Only the mayo has points correct? Thank you.
Excellent!!!
I keep mine pretty simple too. Mayo, mustard, pickle relish, salt & pepper.
So simple yet so good. I subbed fresh dill for the chives, added dill relish and had extra onion.
Sooo yummy. I ate it with 1 slice of toasted Saralee 45 calorie bread (1 green pt) and some pickle stackers. Soooo goooodddd!!! But my 6 eggs only made three 1/2 cup servings, which is no biggie. I have printed and placed in my WW cookbook. Thank you for all your recipes and meal plans, btw. Helps so much.
This is so easy and delcision, especially if you already have the hard boiled eggs on hand. I added onion powder since I didn’t have red onion on hand. I spread it on toast with avocado underneath. Topped it with cherry tomatoes.
Made this for lunch today. It was a hit. Will be making way more next time!
Love all your recipes and cookbooks.
Hello! How long will this keep in the fridge?
4-5 days
Excellent recipe! I check it every time to get the proportions right. In my opinion, great mayonnaise makes great egg salad, so I always make my own. I add mustard or pickles, sometimes sriracha or celery, always a lot of freshly ground black pepper and extra onion. I loved reading what everyone else likes in theirs – I will try horseradish and cream cheese when I make it again.
This is a showstopper. So simple but with so much flavor! I typically add a bit of diced celery if I have it on hand. Also, I made it once with a bit of leftover bacon, and that almost got out of control.
It’s great over toast. I’ve also packed it with a sandwich thin as a cold lunch to take to work in an insulated bag, helping me avoid microwaves and common spaces during Covid. Thanks Gina!
LOVE!
My new go to for a quick egg salad!
Delicious, creamy, good flavor.! I can eat multiple servings in one sitting. Just one serving is not enough for me unless it is as a sandwich.
Thank-you for this simple and yummy recipe. I only had a shallot so I used that and added a little dijon mustard. I made a sandwich with ham and pickled red onions, it was delicious!
My whole family loves this recipe. It’s easy and quick. I have to double the recipe each time.
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I was talking to a friend about making egg salad & voila I, found this tasty recipe. Nice to know it will be good for 5 days although I doubt it will last that long. 😋 Thank you Gina!
P.S. I use Dash to lower sodium intake.
Mine is similar to your recipe without the paprika which I will try. However, I add garlic powder and sometimes bacon to make my husband happy!! It’s great either way and sometimes I use everything but the bagel.
Hi!
If you’re measuring out portions how much (cup wise) is safe to portion out?
This recipe yields 4 servings at 1/2 cup each.
This is delicious and so easy. My daughter loves it too! I think we’ll be making a double recipe next time!
My mom used to always add chopped iceberg lettuce. It sounds a little strange but the lettuce adds a nice crunch.
I like mustard instead of mayo in egg salad. It gives it a little zing and less fat and calories.
Instead of Mayo, I use plain yogurt or Tzaatziki sauce
I love egg salad, I really need to plan my meals better
What to give you my egg salad recipe but don’t see where I can text it.
I always add cress. It’s a classic addition here in the UK. I also like to add a little dijon mustard or even some wholegrain.
Great recipe !
My egg salad includes eggs (of course), salt and pepper, but I replace the mayo with 0 point Greek yogurt and include chopped pimento stuffed green olives. I add a bit of celery salt and sprinkle paprika on top of stuffed eggs.
This is so delicious you can eat it rights from the container. I hard boiled the eggs in the air fryer and made these for a low carb breakfast since I an going to wrap them in a butter leaf. I left out the raw onion and only used chives since I am not a fan of raw onions. I did add a tablespoon of pickle juice, lots of sweet paprika, and a tablespoon of Dijon mustard and it came out perfect.
Hi, just curious, what is the process to use your air fryer to cook your eggs?
270 for 15 minutes is how I make my eggs in the air fryer. Gina has a recipe for it too
Decent recipe, but the “steps” omit the mustard. I use just plain yellow mustard, because the
Dijon is overpowering.
Made this tonight using some of the side add-on ideas. Celery, Onion, Capers and a little Avocado (that was my own idea). The flavors mingled well. Great traditional taste with some crunch and texture. Highly recommend!
Love egg salad, and this recipe is excellent. I actually used Gina’s recipe without any modifications because then I wouldn’t be rating hers, would I?!!
I usually make mine with mayo and curry cuz that was how I was tut. Didn’t know there were other ways lol
Did anyone just try the recipe? It’s perfectly awesome.
Yes, totally agreed. All the variations people post are annoying… Just make her recipe and let it stand on its own merit. We all have our own ways, but gheesh, hers is great. I’d love to hear how this recipe tasted to others! Creamy delish.
The blogger actually asked for others to share their variations. Also I like hearing ideas from others. It helps me with how I might like to add things to boost nutrition or sub out ingredients that are not good me healthwise or because I don’t have all items in my pantry.
I’ve not made it but it’s on my to do list for this afternoon.
I always add green olives and a little dill weed. SO delicious!! I’m going to try the egg loaf when I get home from work today and then make egg salad…can’t wait!!
A little sweet pickle relish juice!!
I used half mayo and miracle whip, yellow mustard, celery seed, salt, pepper and paprika. I never had egg salad with onion, but need to try it next time as I didn’t have any red onion.
I love egg salad with smoked paprika.
I use to use a lot of mayo in egg salad but tried this recipe today and it was delicious. I ate it on Dave’s killer bread and it was very satisfying. I did add in 1 tablespoon of bacon bits. The whole thing still came in under 400 calories. Hit the spot.
Thanks for this great variation. Steam cooking eggs is such a neat idea. I set my steamer for 15-17 minutes and if I forget to get them out right away, no big deal. The sulpher talst is no more.
I like to use 2 parts greek yogurt to 1 part mayonnaise. I also like dijon, relish, dash of white vinegar, red onions, garlic powder, salt/pepper.
This was awesome!! I added miracle whip, celery salt, dill pickle relish and a little bit of mustard. So good!! Gina, how do you get 3 FreeStyle points for this? When I enter it in the recipe creator I get 1 FSP per serving (4 servings). Are you counting the eggs?
The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
SOO good..Will make egg salad like this every time now. Thanks Gina!
I love this recipe!
I’m not a cook and even I could make this and it was delicious ????
This was delicious! Another keeper. Thanks, Gina, for all your wonderful recipes!
Love this recipe — we added red onions, celery and diced pickles–it doesn’t last long!! Thanks for the mwal plans!
My pleasure
I replace some mayonnaise with Dijon mustard. Adds a little tang and reduces calories a bit
This recipe looks good. Would miracle whip be healthier than mayo?
2 eggs, 1 tbs Delouis Garlic Aioli Mayo (this mayo is key!), 1/2 tsp whole grain mustard, cayenne pepper, black pepper, dill. I eat this for breakfast almost every morning!
I always use chopped celery and onion, salt and pepper and Hellman’s Low Fat Mayonnaise. Lately I’ve been adding some curry powder and really enjoy the flavor
Mine is pretty basic…eggs, mayo, mustard, pickle relish.
Really liked this recipe. Excellent base recipe to be able to add any additional items that I cared for. But I kept it simple for the first making of it and stuck to exactly what was written. Thumbs up!
I just use mayo salt and pepper
You can just crack open the eggs in a sprayed pan that fits the intstant pot to make an egg loaf and chop that up. No peeling hard boiled eggs.
I was just going to mention that Lisa! the famous “Egg Loaf” from all the IP groups on Facebook!
I swap out some of the mayo with low-fat plain yogurt. Adds a bit of tang. I also sometimes use a little grey poupon and horseradish and extra paprika to make a devil’s egg salad.
This is also how I make traditional egg salad, but when I want to mix it up a bit, I add some dry mustard. Tastes just like devilled eggs! YUM!
I use 6 eggs, 2 tbsp. mayo, 1 tbsp. garlic dill pickle juice, a dash of worstershire, 1/2 tsp Guldens spicey brown mustard, shake of salt. Onion on occasion since I’m not the only one eating it.
Along with this recipe, I put a little bit of horseradish into it to give a little kick.
I make mine with yellow mustard, mayo, horseradish, salt and pepper. The horseradish gives it a nice kick.
I used to work in a restaurant that used Durkee’s in theirs and I loved it but it’s hard to find where I live.
My grandmother & mother always used cream cheese (or neufchatel) instead of mayo in their egg salad. I know it sounds strange, but believe me, it’s amazing. They would mince the eggs & some onion, combine it with the softened cream cheese & salt & pepper & that’s it. Delicious!!
I sometimes add curry powder when I think of it, it is yummy. I make mine with mayo and yogurt combo, sometimes with a can of tuna and about 3 or 4 eggs. When combined with tuna I add sweet pickle and celery. When I don’t have celery I add diced apple.
I always add chopped green onion and let it sit for about 1 hour before serving. The added green onion gives it a wonderful flavor.
I grew up with sliced black olives in my egg salad sandwiches. That’s how made it for my children that are now grown adults. I now make it that way for my grandson. I look forward to making your healthy recipe. Thank you so much for all of your recipes. It’s so nice that my husband loves them all too!
I use light mayo, yellow mustard, sweet pickle relish, salt & pepper. I’ve never tried onion before, but I think I will!
I sometimes add soy sauce (and less salt). Like the idea of red onion. Might try this tomorrow as I have hard cooked eggs in the fridge.
Onion and celery with light mayo for egg salad sandwiches. Deviled eggs I add mustard and paprika.
I add finely chopped red pepper and cilantro to mine, and lots of freshly ground black pepper.
Finally someone brought up freshly ground black pepper. Essential as the eggs!
I sometimes add bacon to mine, and it adds a nice salty crunch.
For those who still don’t have an InstaPot (guilty), steaming instead of boiling eggs makes a huge difference. I plunge them into ice water from the steam. They shell SO easily and cleanly and are perfectly done…plus I swear they smell less sulfur-y. Well, I guess I know what I’m having for a few meals this week! And it’s celery rather than onions. And yes, a good quality tuna stretches. Thanks, Ms. SknnyTaste!
How long do u steam?
When I use my steamer I steam for about 17 minutes.
Instead of using mayo in egg salad, I make it with hummus.
interesting idea!
Great idea, thanks for sharing.
My egg salad has yellow mustard, sugar-free sweet pickle cubes, dried minced onion, celery, light Duke’s mayo. I often serve it on toasted Melba-Thin Rye bread (3 Free-style points for the 2 slices of bread). We sometimes use the crunchy toasted bread as “dippers” for the egg salad rather than piling it on top of the toast. The addition of green stuffed olives sounds good, too! Just learned about pre-cooked chicken baon–1 point for 2 slices. That wiould probably make a good addition, too.
I like to amp up my egg salad a bit, too – but instead of adding sriracha or other hot sauce, I use wasabi mayonnaise – or replace half the mayo with horseradish sauce.
My wife uses chopped green olives with pimento and pours a little olive juice into the mix; a little butter on the bread and some Boston lettuce – delicious!!!!!
I love me some minced green olives in my egg salad. So tasty!!!!
I love egg salad!! I always put in dried fill, onion flakes and mustard. Oh, and sweet pickles.
I love dill in my egg salad!
I make mine the same way. I have also added chopped leftover bacon which is seldom but delish
How can only 3 tablespoons cover 6 eggs and make it that creamy as the photo ?
It was super creamy!!
This looks delicious! Is there a way to lower the fat content?
I swap out the mayo for non fat plain Greek yogurt., lemon juice and dill pickles and grainy mustard.
I add a little celery salt to mine!
In my moms hometown, in Maine, there was this little diner that made egg and olive sandwiches. It was just regular egg salad with sliced green olives mixed in. It’s probably my favorite nostalgic dish. Mmm… I love egg salad. I will be trying your recipe soon!
Love it!
My egg salad is quite simple….6 eggs, 2 TBS light mayo, 2 TBS yellow mustard which ends up being zero points Freestyle for a 1/4 cup serving.
It’s not as good as mayo of course, but I’ve used Plain Greek Yogurt instead to make it “cleaner.”
Very basic – egg, light Hellmans, yellow mustard, onion powder … super on toast for breakfast.
On WW, I eat a LOT of egg salad and have managed to decrease the points considerably by using half Kraft avocado mayo and half 0% Fage. The avocado mayo is the first “light” mayo that I have really liked. Otherwise, I pretty much follow your recipe. Delicious!! Thanks for making weight loss/control so much easier and more tasty!!
My favorite way to make it is skp the mayo, using cottage cheese instead and topping it TJ’s everything but the bagel spice.
I hate to ask….but where are the 3 points coming from? Is it due to full fat Mayo? Thank you.
yes, correct
I just made it using Hellmans real mayonaisse, and for 4 servings at 1/2 cup, its calculating 2 freestyle points! It tastes amazing though!
I use Greek yogurt and Dijon mustard instead of mayo to make it 0 WW points.
I find the yogurt makes it watery and doesn’t last as long.
I use Fage 0% Greek Yogurt. You can strain it if you think it’s too watery. I think Fage is the best. I add Dijon mustard, celery, chopped kosher pickles. Zero WW. points!
I pretty much make mine the same way except I add a bit of spicy brown (ie Guldens) mustard, too. Gotta have the red onion and paprika tho!
Delicious! Added to my recipe book. Took note of all the variations! Yum!
I like to put finely diced pickled jalapeños in mine and I always sprinkle with chipotle powder at the end!
Yummy!! That one is right up my alley!!
I may have to try this!
I always add some diced up celery to my egg salad, gives it a good crunch! Also either dice up some pickles or use fresh dill. Yum! Oh, and plain old yellow mustard.
I always add some diced up celery to my egg salad, gives it a good crunch! Also either dice up some pickles or use fresh dill. Yum!
Looks delish! How long will this keep in the fridge?
5 days
My favorite addition to egg salad is Sriracha! It is unbelievably good, serve on toast with green onion – great lunch!
I do mayo, smidge of mustard, chopped pickles, and celery salt.
Yum!
I use Wickles and their juice. They are pickles that are on the zesty side so they a nice kick to egg salad and tuna salad. You can use their relish to avoid having to chop!
Love egg salad, I sometimes put either chopped up green olives or capers in, or sometimes water packed tuna and eat stuffed into a to a tomato.
How long will this keep in the fridge?
5 days
I use a tablespoon of Durkees and 2 tablespoons of mayo. I also add about 3 tablespoons of capers.
Yum!