Recipes from the Grapevine Cottage

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Tuna/Egg Salad

Linda was inspired by a recent article in the New York Times about the versatility of eggs to combine two of our favorite, simple lunch favorites – tuna salad and egg salad sandwiches. The combo is much better than either alone. And instead of bread, we created wraps using flour tortillas with shredded iceberg lettuce as the only condiment.

Serves 2


3 large hard boiled eggs, chopped
1 5-ounce can tuna, drained (we use only packed in water)
1/3 cup sweet pickle relish
1/3 cup diced celery
1/4 cup mayonnaise (or to taste)
shredded iceberg lettuce


Combine all ingredients in a small bowl. Allow to sit covered in refrigerator for at least 30 minutes for flavors to meld. Serve on bread, or wrap in large flour tortillas topped with shredded lettuce. Best enjoyed as a casual Sunday lunch on the deck with a glass white Rhône.