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Egg salad with corn and tuna

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Ingredients for 4 servings:

  • 1 can of corn
  • 1 can of tuna
  • ¼ bunch chives
  • 1 tbsp vinegar
  • 2 tbsp water
  • 3 tbsp olive oil
  • 6 medium-sized eggs, hard-boiled
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

quick and easy

Drain the corn and tuna. Meanwhile, finely chop the chives. Then, combine the vinegar and water and stir in the olive oil. Add the chives and season with salt and pepper. Slice the hard-boiled eggs and mix everything together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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