Tangy Tuna & Egg Salad Over Romaine

Tangy Tuna & Egg Salad Over Romaine

Quick and delicious egg salad with a tangy kick! A super simple scrumptious lunch.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Cuisine: American

Keyword: eggs, salad, tuna

Servings: 4

Ingredients

• 4 pastured eggs

• 2 ½ tbsp pickle relish

• 2 tbsp mayonnaise optional

• 26 oz can slow-mercury tuna drained

• romaine lettuce chopped

• fresh ground black pepper to taste

Instructions

1. Place the eggs in a pot with cold water and gently bring to a boil.

2. When the water boils, cover the pot, turn off the heat and let stand for exactly 7 minutes.

3. After 7 minutes, drain the hot water and rinse with icy cold water for a minute. This keeps the yolk from turning grey.

4. Peel the eggs, chop them roughly and place in a bowl.

5. Combine the eggs, relish, mayonnaise (optional) and mustard.

6. Add the tuna to egg mixture and stir again.

7. Season to taste with black pepper. Adjust the texture if necessary with more mayonnaise.

8. Put 1-2 handfuls of Romaine lettuce in a bowl and top with 1/4 egg/tuna mixture.

Notes

By Thyroid Loving Care

Adapted from Paleo Plan