No-Mayo Tuna Salad


  • 5eggs
  • 1 ¼ cups bread and butter pickles
  • 2 (5 ounce) cans tuna, drained
  • 3 stalks celery, chopped
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon sweet pickle juice
  • Directions

  • Step 1

    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 and cool under cold running water. Peel.


  • Step 2

    Place the eggs and pickles into a food processor; pulse until roughly chopped. Transfer to a medium bowl and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended.

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