Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Mar 3, 2008 04:38 PM

Chopped egg in tuna salad?? Is that strange?

So, I love Doughboys but, on one recent visit I tried the Grandma Rose's Special. It's a Huge bowl of quite excellent chicken noodle soup accompanied by a tuna melt which they describe on their menu as follows: grandma rose’s rainy day special: a grilled tuna melt made with our butter toasted sourdough, sharp cheddar, and a big slather of tuna salad made with solid white tuna (no goofy pickle relish). it’s served with a big bowl of steaming chicken noodle soup filled with lots of chicken, egg noodles, and carrots. $8.75

So, the first time I had this the problem was they used Swiss cheese instead of the traditional (and listed) sharp cheddar. I knew it was wrong on the first bite and they happily fixed it. The Swiss unfortunately made the sandwich too "sweet" ... as swiss can be.

The second time I ordered this (for take out) I reminded them the make sure I got cheddar. The guy on the phone seemed to understand and commented back that sometimes they get a little "creative" in the kitchen. I picked up my order, got home to Los Feliz, loved the soup ... but imagine my shock (and horror) when this time I bit into my sandwich and it had more egg than tuna! And I am someone who hates egg salad!!! I called, and the guy on the phone seemed annoyed with me this time, telling me that was how they make it. I was really upset he was telling me this because I have had their tuna salad many times and this was the first time it ever had egg in it. So, perhaps this was the NEW recipe. regardless .. yuck!!

Either way, the bottom line is that a restaurant should properly explain their foods on the menu. Many people (including me) have serious egg aversions (due to the sulphur) and need to know about it's inclusion. Further, I love Doughboys but was disappointed with how this was handled. The guy knew I was a regular and had this before ... so I would know if the egg were unusual. To respond with so little understanding and not accept any fault (especially when they didn't even mention the egg in the menu listing) is just rude ... and disappointing to someone who has been a huge supporter.

Since I've never heard of this before I'd love to hear opinions on this. Is this something regional? From where? Who likes this and who doesn't? I'm open to all responses and experiences.

  1. Click to Upload a photo (10 MB limit)
  1. Egg & Tuna salad isn't so unusual. I even know a little song about it I learned in grade school. I will admit I've nearly never seen it in a restaurant, and that there shouldn't be more egg than tuna. I will also agree that egg & tuna salad and tuna salad are two different things and that these folks ought to specify what it is that they are serving. I would never use egg & tuna for a tuna melt!

    1. This is the way I make it, that's the way mom made it, it's not strange to me. Also I wouldn't have made that for a tuna melt, only for a cold sandwich.

      Of course it should be disclosed and the ratio of tuna to egg should be much more tuna than egg! My parents are from NYC (since you asked about region).

      3 Replies
      1. re: Muhlyssa

        That's the way I make it as well. I also use the goofy pickle relish. Tuna, mayo, mustard, pickle relish, and chopped boiled eggs. The basic recipe works as well for chicken or potato salad as well.

        Like Muhlyssa, I wouldn't make it that way for a tuna melt.

        I grew up in southeast Georgia and that's how my mother and grandmother made it.

          1. re: uptown jimmy

            Why do people ruin egg salad with onion?

      2. My favorite tuna salad from The Back Bay Rowing Co. in South Coast Plaza made their tuna salad this way. I will admit, it's the only restaurant prepared tuna salad that I've had with eggs, but I thought it was pretty tasty. I think it also had poppy seeds in it. What it didn't have was relish or onions- both of which ruin tuna salad for me. Granted I hated everything else I ever ate at that restaurant, but for some reason, the tuna just always tasted good. I'm sad that the restaurant no longer exists because I'm pregnant and craving that specific tuna salad. Oh well.

        2 Replies
        1. re: OCGirl

          When my Mom made tuna salad, (big salad with tuna, tomato and mayo based dressing) she always put chopped hard boiled egg in it but for tuna egg....wierd but I like the two together but I agree that it should be on the menu! Forgot to mention she was born and raised is Los Angeles.

          1. re: OCGirl

            Oh you just had to mention Back Bay. Loved the quiches and cream of asparagus soup.

            Back to main topic, egg in tuna is fine (that's how Polly's Pies here in CA serves it) but at home it's Ralph's brand white albacore, Best Foods light, and big chunks of sweet pickle. No relish!!!

            Polly's Bakery Cafe
            4680 E Los Coyotes Diagonal, Long Beach, CA 90815

          2. My dear old mama always put chopped hard-cooked egg and grated sweet pickle in her tuna salad, though always in small proportion to the tuna. Yum. (I am from Arkansas.)

            7 Replies
            1. re: Cubancoffee

              My stepmom, originally from Iowa, puts chopped hard-cooked egg in her tuna salad. She also puts it in her famous 1000 island dressing. I don't remember seeing it in restaurant tuna salad, but then again I've seen all kinds of things in tuna salad that IMO don't belong there, such as raw onion and red bell peppers.

              1. re: Debbie W

                i'l give you no bell pepper (dont put these in anything of mine please!), but really no raw onion? thats one of the few things i like raw red onion in... tuna, onion, diced red apple, celery and a little curry powder...

                egg is more common in potato salad than tuna, but not unheard of,; that said, i would eant that heads-up too.

                1. re: Emme

                  I think raw onion overpowers everything it touches, especially red onion. I rarely enjoy it and usually avoid it. In fact yesterday at lunch while my husband was eating his burrito from Baja Fresh while I was savoring my salad from the Dressing Room, I complained to him that Baja Fresh ruins perfectly good avocados by putting raw onions in their guacamole. I actually like the flavor of diced red apples in tuna, my mom tends to add apple to her tuna salad, but I came to the conclusion about 20 years ago that I can't digest raw apple in any quantity whatsoever. Too bad, because I like them a lot. Taking off the peel doesn't help. The idea of curry powder in tuna is enticing but I hardly ever put anything in mine other than mayo and occasionally a little sweet pickle relish, but if my stepmom puts hard cooked egg in hers I don't turn it down.

                  1. re: Debbie W

                    i get it. i don't like raw onion in anything other than my mom's tuna. bummer you can't digest red apple... it adds such a nice flavor to tuna esp in contrast with the curry. have you ever tried the ultra-flora plus digestive enzymes? they make my digestive issues significantly better. for me, guacamole gets ruined by adding avocado... yeah, i don't like them on a train, i do not like them on a plane...

                    1. re: Debbie W

                      I wonder if onion has issues like cilantro, i.e. that some people have innate aversions. Personally I don't, but I've known people who did.

                      I love raw onion, used in proportion, in many foods, especially Mexican. I don't think I'd enjoy a carne asada or carnitas taco if it didn't have a sprinkling of raw chopped white onion and cilantro, and I use chopped onion in my guacamole and tuna salad. It has to be finely minced, but the flavor and essence it adds to certain foods is irreplacable and they would not be as good without. I couldn't imagine a Greek salad without slices of red onion.

                      My cousin is married to a guy who can't stand onion, cooked or raw. Personally, I can't fathom how a person could go through life without onions ;-)

                      1. re: DanaB

                        I actually like cooked onions just fine, it's only raw onions that seem overwhelming to me. Same with garlic, actually. But I definitely cook with both, don't mind handling them raw either, just don't like to eat them raw other than on rare occasion. (Very different than every color of bell peppers which I detest raw and cooked and they never enter my house.) I wouldn't want to go through life without onions (or cilantro, count me among the lovers of that). It's funny because I like strong flavors and spicy food but when I get tacos or tortas they are "con cilantro y chile pero sin cebolla, por favor."

                        1. re: Debbie W

                          i've grown to like raw onion more, but my preference is for it cooked. totally agree re raw garlic... i can't take it. AND i HATE bell peppers, raw, cooked, any color, no color... i find these repeat on me something awful. i do however disagree about cilantro... that and ginger must be on my "tastes like soap" gene.

              2. I had European nannies (from all over Europe) while growing up, and several made tuna salad this way. I didn't like it, but it wasn't the strangest thing they did to a sandwich (seriously, I was famous for my weird lunches all through elementary school) so I let it slide... I've never seen it on a menu. Regardless of whether or not you like it this way, it should DEFINITELY be described accurately to potential buyers!