Tuna & Egg Salad

1- 7 ounces water packed solid albacore

3 large eggs steamed for 10 minutes

1 tsp spicy brown mustard

1 Tbs fresh lemon juice

1 heaping tsp diced red onion

1 tsp tarragon

salt

pepper

Barr's Homemade Mayo or Hellman's

slices of water packed roasted red peppers

After the the eggs have been steamed, rinse them in cold water until cool. Peel and take to a small chopping board.

Cut the eggs in half, remove the yolks and them place in a small bowl. Add a Tbs of mayo and mix until the yolks form a stiff paste. Then add in a few tablespoons of mayo and stir to combine. Remember, its better to add too little mayo than too much. Set aside.

In a mixing bowl, add the tuna and break up the chunks with a fork. Then cut the egg whites into semi-large chunks, add to the bowl and gently mix to combine.

Into the mixing bowl add the mustard, lemon juice, red onions and tarragon with a pinch or 2 of salt and pepper, mix to combine. Add additional mayo if needed and salt/pepper if needed.

Place in the fridge to give the salad a chance to let the different flavors to meld.

Serve on bread or a green leafy bed.

Enjoy!

Barr's Homemade Mayonnaise