So tell me people...

How do you make your tuna and egg salads?

Im always curious how other people make their salads. I like mine very plain but I always wonder what else could go in them.

I only will use albacore tuna, anything else seems too fishy to me. I put in mayo (only Hellmans because Miracle Whip is the devil,) pickles, onions, salt, pepper, and celery seed. It has to be eaten on toasted white bread or rye. Im very picky and I dont know why. For my egg salad I do a couple of eggs, mayo, yellow american mustard, salt, pepper, celery seed, and a little bit of dill. Again it has to be on white toasted bread.

Also do you add anything to your sandwich like tomatoes, lettuce, cheeses? I can do a swiss on the tuna but for some reason I cant eat anything else on these salads. Am I just weird?

So tell me how  you make your salads and sandwiches, Im really curious to see how others do it.

the only thing for me is that I like VERY little Mayo... I just don't like it that much...
and i like bacon in my egg salad.

both should have chopped celery.... the rest is bonus.

but i  rarely eat egg or tuna salad and won't eat  chicken or turkey salad at all ever.

Ok im with Nessa on the chicken and turkey salads. Its not that I dont like them, I just have never been able to make one that tastes good. My mom can, but I dont have the gene.

I dont know why but I dont like the actually celery in there, I prefer the celery seed to give it the flavor, just not the actual celery itself.

Interesting though to see how others make theirs, oh and Tia Im so with you on moms making it better. For some reason my mom's just taste so much better than mine.

Mellie

If you like hot and sweet flavors, this is my simple recipe:

canned chicken, shredded well
1/2 ranch dressing, 1/2 mayo
craisins or raisins
a tablespoon of honey
2-3 tablespoons of powdered red pepper - the hottest you can find
then I'll throw in whatever nuts I have sitting around - pine, pecans, slivered almonds for crunchiness
bacon
salt, pepper and garlic powder to taste

great with those sweet hawaiian rolls; I only eat 1/2 of one roll

For both the tuna and the egg salads - I use Miracle Whip, dried chopped onion (why cry over fixing a salad?), a spoon or two of sweet relish, a dab of mustard, and some old bay seasoning.

Tuna - I'll use any - I make sure that my tuna salad is moist enough.  If it's too dry, I add more miracle whip.

Eggs - I only use Grade A eggs.



And I don't eat it with bread.  Sometimes I'll have elbow macaroni on the side for Jerry for his tuna salad.

Chicken salad - I do mine from leftover chicken - make it the same way as the salads - but with extra old bay or Tony Chacheres creole seasoning depending on my mood.

hmmm Old Bay, never thought of that.

Miracle Whip....shiver...it's the devil im telling you!!!

Old Bay is a lot like chocolate - there's not much it can't make better!

We're a dual household - MW right next to the mayo!!  Certain things just go better with each, ya know?

No. It's the devil.

I just cannot stand plain mayonaisse - to me, it's like milky vegetable oil.  The miracle whip has zip, tang, and zip and tang and tang and lotsa zip!

Milky vegetable oil?  Gross!!!!!!!