Recipes from the Grapevine Cottage

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Tuna/Egg Salad Sandwiches (or wraps)

Since Linda and I are both still working from home, it gets harder and harder to come up with something interesting for lunch.... This combines 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 4


3 large hard-boiled eggs, chopped
1 5 oz. 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.