GRANDMA DEE'S TUNA EGG SALAD

Grandma Dee's Tuna Egg Salad image

Provided by Dee Stillwell

Time 30m

Number Of Ingredients 11

12 large hard cooked eggs
3 can(s) tuna, drained well (6 oz each)
4 - 5 celery ribs, add leaves if desired
2/3 c green onions, chopped fine
2/3 c vidalia onion salad dressing
2/3 c mayonaise
1 tsp lemon pepper (or to taste)
1 tsp dill weed or fresh dill
1/2 tsp fresh ground pepper (or to taste)
1/4 c red bell pepper, chopped finely (optional)
1/4 c green bell pepper, chopped finely (optional)

Steps:

1. Make hard-boiled eggs and chill in the fridge. For foolproof hard-boiled eggs (the Rachael Ray and my way), put eggs in a medium-sized pot with a lid. Cover eggs with cold water by 1". Add 1 tsp salt (this seals egg from coming out if shell cracks). Cover, bring to boil, turn off the heat, set a timer for 12-14 minutes. Remove the lid, drain, and run cold water over them until cooled off (I let them sit in the cold water about 10 minutes before peeling). Drain off water, put the lid back on, gently shake eggs in the pot to thoroughly break up shells. Cover with cold water again, let sit for abt 5 minutes to let water seep under shells to make peeling easier. Also peeling eggs underwater helps a lot. The shells will slip right off. This works best with eggs a few days old. This is the coolest way to make good hard-boiled eggs. I have never had that green ring around the yolk since I started cooking them this way.
2. Prepare celery and green onions. I like to grate my celery on the biggest grater holes on a box grater. Then pick out the strings (Cayden's preference) and squeeze the excess water out (my preference).
3. Drain the tuna well (I squeeze the excess liquid out of that too) and put it into a medium-sized bowl. Chop hard-cooked eggs and add to tuna. Add celery, green onion, red & green peppers and spices.
4. Stir in the salad dressing and mayonnaise. Mix well and taste. Adjust seasonings if needed.
5. Enjoy!