A delightful and creamy tuna egg salad perfect for sandwiches or as a standalone dish.
Peel and chop the hard-boiled eggs into small pieces.
Use a fork to mash the eggs slightly for a creamier texture.
Drain the canned tuna and flake it into a mixing bowl.
Ensure the tuna is well-drained to avoid excess moisture in the salad.
Add the mayonnaise, dill relish, salt, and black pepper to the bowl.
Adjust the seasoning to your taste preference.
Mix the eggs and tuna with the dressing until well combined.
Fold gently to maintain some texture in the tuna and eggs.
Serve the salad as a sandwich filling or on a bed of greens.
Garnish with fresh herbs like parsley or chives for added flavor.
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