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Chopped egg in tuna salad?? Is that strange?

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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.

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  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: alliedawn_98

          Don't forget the celery.

          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 sandwich...no 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!

                1. i'm from the midwest and remember seeing egg in tuna salad, but don't recall seeing egg in a tuna melt. but it seems to me that any restaurant that serves a tuna melt probably just uses their pre-made tuna salad.

                  it seems to me that if your business was all that important to them, they'd do more to mollify you. the implication...

                  1. I love chopped egg in my tuna.

                    1. Eww. A tuna melt should be made with tuna, not tuna salad. Did it have mayo in it? Yuck.

                      Eggs are pretty standard in tuna salad, and I wouldn't be surprised to see eggs on a tuna melt either -- that would be a little weird, but it wouldn't make me go yuck. But mayo...yuck.

                      6 Replies
                      1. re: Bjartmarr

                        I always put mayo in my tuna for a melt, and a hint of mustard, maybe some onion or chives, a little dill, or perhaps some ginger, soy and sesame seed oil. NEver egg, though.

                        1. re: Bjartmarr

                          OK .. here is where I return to the discussion I started. Ewwwww! For sure.

                          #1. it was 50-50 Tuna-Egg
                          #2. Way too much mayo - it was really mushy
                          #3. And, right on ... doesn't work in a melt, although I could see it cold.
                          #4. Is it a regional thing?? I'm from NY State - mom was from Quebec and dad was from Lexington, KY. None of us ever knew about egg in tuna salad.

                          And to the poster who mentioned the chopped sweet pickle, my mother also made hers with a couple tablespoons of sweet pickle relish, some chopped celery hearts and a little mayo (and I grew to prefer Miracle whip).

                          But when it's in a melt, it should not have egg ... and should not be a gloopy mess. Are we all agreed?

                          1. re: LizGraphix

                            When my mom made tuna salad, she always put a little sweet relish in it. Celery, not that I remember, but finely chopped onion, yes. She also would make a ham salad with freshly ground ham (in our old hand-cranked grinder), mayo, and relish.

                            But egg with tuna? Never heard of such a thing. We lived in both Montreal and Toronto when I was a kid.

                            1. re: LizGraphix

                              I'm from Lexington, KY, and some of us definitely put egg in our tuna salad and tuna melts. There's a great little cafe in Lexington called Alfalfa's that serves it exactly this way.

                              My mom also made it with egg when I was a kid. She's from Taiwan.

                              1. re: LizGraphix

                                My grandmother (who was born in Delaware but has lived in California since she was 9 years old), always put a chopped hard-boiled egg into her tuna salad. It was more of an accent, and definitely not more than maybe 1/5 to 1/4 in proportion to the tuna. She also added minced onion, grated dill pickle, mayo, salt, pepper and a tiny bit of curry powder. She never made tuna melts with her tuna salad, but did use it in sandwiches on toasted wheat bread spread with butter. Her tuna salad still remains the standard by which I gauge all others.

                                I don't know that I've ever seen tuna salad with hardboiled egg served commercially, however. And I don't think I'd use that kind of tuna in a tuna melt. And, I agree that tuna salad, whether with egg or not, should never be "glooply" with too much mayo. I adore mayonnaise, but the idea of the "gloopy mess" of over mayo-y tuna salad makes me go "YUCK" as well!

                                1. re: DanaB

                                  My mother also puts chopped eggs in - from Southwestern PA. Also some finely chopped onion, not sure about the celery, but definitely lemon pepper - and apparently a particular brand - McCormick's?

                            2. Nat's Early Bite in Van Nuys has a great sandwich with tuna, bacon and a half of a hard boiled egg on each 1/2. Not for the health conscious but really very good nonetheless.

                              1 Reply
                              1. re: lovetoroq

                                I like the way Nat's makes their tuna salad - it's not too goopy with mayo nor does it have a lot of extraneous ingredients, just a little chopped celery. I like their tuna salad in their big "tuna salad" with lettuce, a hard boiled egg, pickled beets, tomatoes, carrots. It's a satisfying lunch. I'm very picky about restaurant tuna salad because they over-mayo it or put in too much other stuff, but Nat's does it right. Not exactly low calorie, but not as bad as other tuna salads.

                              2. I usually make my tuna salad with hard boiled eggs. I like the eggs in there so i use two per 6 oz. can of tuna. I remove the yolks and blend with the mayo and then add the chopped whites, tuna and chopped celery.

                                1. I'm from Alberta and I've never seen egg in tuna salad. I would probably like it because I love egg salad.

                                  I have friends here that think it's strange that I put whole mustard in my tuna (along with mayo). Some people can't live outside the box I guess (as if adding mustard is "outside the box"..LOL)

                                  1. I was born and raised in Los Angeles; my mother is from North Carolina and my father was from New Orleans. Everyone in my family, on both sides, including grandparents and extended relatives, used chopped hard boiled eggs and either sweet or dill pickle relish in Tuna Salad, Potato Salad, Chicken Salad, Crab Salad, Shrimp Salad, Salmon Salad, and of course Egg Salad. To me, it's not really tuna salad without the chopped eggs and pickle relish. Just tuna and mayo sounds like a nasty slime...yuck! My tuna salad contains chopped onion, chopped green onion, chopped celery, chopped bell pepper, chopped hard boiled eggs, mayo, and pickle relish. Eggs in tuna salad is very typical in the south, and I would imagine in the mid-west, too; but I can only speak for the south really because that's my heritage.

                                    My five cents,
                                    T-D.

                                    1. Egg in chicken salad is dandy - in tuna salad, not! Just onion, celery, good mayo, perhaps a little bit of pickle relish for the sweet to salty contrast.

                                      2 Replies
                                      1. re: OCEllen

                                        It's so funny how peoples tastes vary. Not sure why, but the thought of eggs in chicken salad is so wrong to me! Something about chicken and eggs together gives me the creeps.

                                        However, I love tuna salad with finely chopped eggs (plus finely chopped celery and Hellman's mayo and I can take or leave the onion).

                                        We grew up in NY and my mother (born in the Bronx) would make tuna in the food processor with egg and Hellman's. I haven't had it in years but I always loved it when she made it.

                                        1. re: valerie

                                          I love the fine texture you get when tuna salad is made in the food processor.

                                      2. I love egg in tuna salad and tuna melts. But for the restaurant not include the egg in the description is not only inconvenient, however, but shows incredible unawareness of eggs role as an allergen for many people. There is absolutely no excuse for not including an important ingredient in a description, especially if it's a change in a recipe.

                                        Thy may think it's picky, but they are leaving themselves open for huge lawsuit.

                                        4 Replies
                                        1. re: Richard 16

                                          I think the lawsuit part of your response is a bit over the top. Chopped eggs in tuna salad are certainly visible, are often an ingredient in tuna salad (ie nothing unusual as previous posters have essentially pointed out), and if someone has an aversion to them I think the burden of taking the appropriate action is on the diner not the restaurant. The restaurant should, of course, take them back and not charge for the serving, but that is a long way from liability for a lawsuit.

                                          This whole thread brings up a more general point, that is, should every restaurant print out its entire ingredient list for every dish? There has been a lot of discussion about that. My view is, for several reasons it's not practical to solve the problem that way--rather, given the rarity of most of these allergies, the onus should be on the allergic customer to inquire; the restaurant must give an accurate answer, and beyond that should not be held liable for its customers' allergies.

                                          1. re: johnb

                                            Agree johnb... if you have allergies, speak up or swell up.

                                            1. re: Oh Robin

                                              Not to mention that there's mayo in the tuna salad-which is pretty much just egg and oil.

                                            2. re: johnb

                                              For the record, it was not visible! It was only when I took the first bite and thought the texture was funky did I open the sandwich and look inside ... where I saw the egg.

                                          2. In the south of France there is classic salad called a Nicoise salad whose essential ingredients include boiled egg and tuna, along with greens, tomatoes and maybe olives. It's delicious ....

                                            3 Replies
                                            1. re: Tsar_Pushka

                                              Growing up in NJ in the 1960's a common "diet plate" in diners, delis and luncheonettes would be a scoop of plain tuna salad on iceberg lettuce leaves and garnished with tomato and hard boiled egg wedges.

                                              1. re: Tsar_Pushka

                                                Ensalada Rusa (Russian Salad) in Spain can have these same ingredients along with potato, with a mayo based dressing.

                                                paulj

                                                1. re: Tsar_Pushka

                                                  One of my favourite dishes, and I try to make a production of it when I'm serving for guests. The tuna (usually tinned, drained, and chopped) is mounded in the centre on a bed of lettuce leaves, and then french green beans radiate out from the centre like spokes on a wheel. In between the spokes go olives, tomato slices (or halved cherry tomatoes), and sliced hard boiled eggs. You get a great display of colour, texture contrast, and flavour. I often add boiled potato chunks as well, but there is some controversy as to whether this is authentic or not.

                                                2. Growing up, tuna meant tuna with mayo and nothing else. We are from NYC. In more recent years, my mom has started putting 1 hard boiled egg in with a large can of tuna and the mayo. We love it that way now. I agree with others though that I have never seen it prepare this way in a restaurant or deli.

                                                  2 Replies
                                                  1. re: dorilou

                                                    I grew up in NYC and my mom put hard-boiled eggs in our tuna. But I also agree that I don't think I've seen it in delis or restaurants here.

                                                    1. re: dorilou

                                                      I live in Northeastern Pa and most of the deli's here put egg in their tuna salad and it ends up more egg than tuna. I despise eggs in any kind of salad so when I am in the mood for tuna salad I make my own. Just plain ole tuna in water with real mayo and some celery and onion for crunch.

                                                    2. Doesn't sound odd to me. I love stuffing hard-boiled eggs with tuna among other things.

                                                      1. pretty common in my midwestern home growing up. Loved the different texture of the egg in the tuna salad.

                                                        We occasionally make this nowdays.

                                                        6 Replies
                                                        1. re: swsidejim

                                                          As another Chicagoan, I also put chopped eggs in my tuna salad, but it is a new-fangled innovation for me. The only "fillers" my Filipino mother used were relish and celery (or beets and pineapple if it was to be tuna-noodle salad). When I came across the addition of egg at a sandwich shop, though, I was hooked. Though I will also say I like strong flavors: my tuna has not just eggs but also raw onion, garlic powder, celery and probably too much Miracle Whip and is eaten on flaxseed bread with garlic sprouts and, if I'm feeling reckless, salt and vinegar chips.

                                                          1. re: JungMann

                                                            interesting combinations for the tuna noodle salad. Your tuna salad sounds similar to mine.

                                                            As a side note my wife is from the Philippines.

                                                            1. re: swsidejim

                                                              After chatting with you for the past year, I would never have guessed from your all-American posts! Never thought there were any of us in Beverly, either. Ask your wife about tuna-macaroni salad: I believe the recipe is pretty uniform throughout the Philippines.

                                                              1. re: JungMann

                                                                I will have to ask her, I am South Side Irish, and she is a quiet girl from Manilla, we kind of balance each other out.

                                                                I will ask about the tuna macaroni salad, She does not do much, or any of the cooking, but she did make my the egg salad sandwich for lunch today.

                                                                1. re: swsidejim

                                                                  We have a Filipina nanny/housekeeper. When she makes any type of pasta salad, the meat can vary from chicken to tuna to crab to (not very often) lobster. She does add some celery, but the additions I had to get used to were pineapple chunks, and finely cubed cheddar cheese. The pineapple provides some nice contrasts in flavour and texture; I thought the cheese was just weird. But I adjusted over time.

                                                                  1. re: KevinB

                                                                    I had the tuna pasta salad last weekend for the first time in years and it was definitely very different than what I'm used to eating nowadays. But I did find the tartness of the pineapple sort of cleansed the palate of the greasiness of the mayo in the way a bright wine might cut through a rich dish. It is an interesting contrast. Cheese, however, I haven't had before.

                                                        2. My husband's Internationally Famous Tuna Salad (just ask the grandkids) includes tuna, chopped onion, and mayo. If there happens to be a hardboiled egg in the fridge, it also may include egg. No celery. No pickle relish (pickle relish??????????????) Ratio of onion to tuna is critical. We don't do tuna melt. The International Chef disapproves. But I'll eat it out and like it best without very much mayo, with melted Swiss for preference. (Swiss is sweet????????????????) I haven't noticed restaurants putting eggs in tuna salad, although they seem to vary widely in what they do include. Unless it's a severe allergy issue, I can't see getting in a sweat about it. Just don't order it again there.

                                                          1. I'm from Ontario and I've never heard of egg in tuna salad. My family's classic was tuna, mayo, and celery. Now that we're a little more sophisticated we add in chopped green apple and ground cumin (so much more delicious)... egg seems strange to me, and while I wouldn't mind trying it, I'd probably want to know the egg was there before I bit in. However, anything-salad is something that can be made up of a gazillion things I never thought of, so if I had an allergy (like I do to coriander) I'd probably ask just in case.

                                                            1. I love boiled eggs in tuna salad. Rinsed tuna with water squeezed out, chopped eggs, sweet pickle cubes (not relish), Duke's mayo, onion powder and dill weed-YUM! I'm from middle Georgia and now live in NC, no one in my family thinks it's weird.

                                                              I don't eat tuna melts so I don't know how it would taste.

                                                              I would expect any ingredient that composes a significant(1/4 or more) part of a dish to be mentioned (it's in the restaurants best interest to avoid the loss of $$ from it being sent back, at the very least). But ask if you are allergic or really dislike something. I now ask, every time we eat out, if cilantro is used in any way, shape or form. A couple of months ago I sent back a lovely steak that had been very liberally garnished with cilantro.

                                                              1. I found an old post of mine, this is the best tuna simple tuna salad I've had. It calls for a chopped hard boiled egg. It mellows out the fishiness of the tuna. I have no clue as to why my dad started adding the egg, growing up we never did this, but it works here. I wouldn't use this in a tuna melt, just for a cold salad on crackers, or bread.

                                                                Take 1 can of solid white albacore tuna (in water)
                                                                1 hardboiled egg
                                                                1 medium onion
                                                                chop everything VERY FINE
                                                                mix with mayo to taste
                                                                the egg balances the fishy taste nicely.
                                                                it's delicious! Try it the next time you want an old fashioned tuna sandwich.
                                                                | Permalink | Report | Reply
                                                                Michele Cindy Mar 28, 2002 11:14AM

                                                                1. That's how my mother makes it. I don't think I ever had it without eggs until I decided I'd make some for dinner a couple of years ago and my husband freaked out because I was putting eggs in it. He thinks tuna salad should only have the following things: canned tuna, mayo, and pickle relish.

                                                                  1. I'm with the original poster. I'm not allergic to eggs, but I've got an almost violent aversion to them when they're not acting as a disguised protein source. The smell, the texture... I can't be in the same area as eating scrambled eggs, and I don't even care for mayo in more than very limited amounts. If I'm making tuna salad or something else at home that calls for it, I'll usually substitute ranch dressing instead because it seems less eggy.

                                                                    So I usually check a menu carefully if I'm thinking of ordering a shredded tuna product, and will ask to exchange a sandwich that shows up with contraband egg. I've never had a problem with that. I suspect it's the look of utter panic on my face when I ask the restaurant employee about it.

                                                                    Okay, now I've confessed my major food neurosis to the entire internet. But it's just always been that way for me.

                                                                    1 Reply
                                                                    1. re: beachmouse

                                                                      it would save you and the restaurant a lot of time/trouble if you disclosed your anti-egg sentiments ahead of time and asked them to check the ingredients for contraband egg!

                                                                      Print out your post, put it on a card, and give a copy to the wait staff before ordering. :)

                                                                    2. Mom (from south-central Kentucky) always made tuna salad with canned tuna, chopped hardboiled egg, chopped dill pickles, and Miracle Whip. This was only served cold, on bread. Tuna for any other purpose (tuna melt, tuna on a green salad, etc) was not mixed with anything else.

                                                                      1. Chopped egg in tuna fish salad-- that is how my Mississippi born and raised momma makes it. Her Chicago born and raised daughter (me) still makes it that way:)- I even do a variation with chopped scrambled eggs. Now living in California-- have seen it both ways...

                                                                        1. So I guess tofu would be out of the question?

                                                                          1. I dont think egg in tuna salad is conventional but its common nevertheless. I was a hot lunch kid back in elementary school. Lunch ladies used to put chunks of hard boiled egg in the tuna salad. It lent it what I remember as a bloodcurdling odor and texture. From time to time they also put in unpleasantly acrid chunks of leftover white onions. I still have nightmares about the stuff.

                                                                            and I like hardboiled eggs normally! and onions

                                                                            American tuna salad should have tuna, mayo, celery, and maybe chopped gherkins or dill pickles. plus your preferred black pepper and salt or whatever else. Anything else is excessive. (although Id still probably eat and enjoy it but it wouldnt be tuna salad to me)

                                                                            1 Reply
                                                                            1. re: delicion

                                                                              "Conventional" and "common" are basically synonymous.

                                                                            2. That is the way my mom and grandma used to make it for me back in the 50's. Tuna, celery, pickle relish, chopped hard boiled egg, lemon juice, and kraft miracle whip, yes kraft and not best foods/hellmans, I know best foods/helmans is best for everything else but the lemony flavor does wonders for a tuna salad sandwich. I would use the hard boiled egg myself now but I'm just too lazy to do it most times.

                                                                              1. Liz,
                                                                                Not to create a whole new thread, but I was just curious, do you like hard boiled egg in your potato salad?

                                                                                1 Reply
                                                                                1. re: michele cindy

                                                                                  Totally! .. and Deviled Eggs .... and in any other place I am EXPECTING it! For me, food is not just about taste, it is a texture experience as well. The sliminess of those egg chunks in my tuna melt just really grossed me out.

                                                                                2. In Central Ohio, hard boiled egg in tuna salad is common as with celery, sweet pickle relish. Where I draw the line is the dressin. Absolutely HATE Miracle Whip, it's too sweet. I want Hellman's mayo. Always quiz waiter about this and have been known to send back tuna promised with mayo that turned out to be with Miracle Whip.

                                                                                  2 Replies
                                                                                  1. re: Diane in Bexley

                                                                                    We drove through the heart of Ohio often as kids on our way to see grandma in Winchester, KY (long drive from Rochester, NY). We'd always stop at Stuckey's and once, I ordered the chili ... expecting the thick meaty experience I'd always had in NY. Nope ... it was SOUP!! I learned that Ohio chili is very liquid. *sigh*

                                                                                    1. re: LizGraphix

                                                                                      Liz, sorry about your soup, but chili here is pretty thick. Wendy's HQ are here in Columbus and their chili is thick (don't particularly care for chili). Stuckey's was not exactly known as a greating dining stop, so maybe you just had a bad experience. The things I remember getting there was a pecan log roll (candy) with nougat. OTOH, there is Skyline chili which serves Cincinnati style chili (up to 5 ways) over spaghetti.

                                                                                  2. Growing up, my dad's tuna salad for sandwiches consisted of tuna, lots of miracle whip, and chopped dill pickles. Needless to say, I was not a fan of his tuna sandwiches. In college, however, my dorm's cafeteria made a really delicious tuna salad - tuna, hard boiled eggs, green onions, chopped dill pickles and mayo. I ate tuna sandwiches and tuna melts made with this tuna salad at least a couple times a week. I still make my own tuna salad like this.

                                                                                    2 Replies
                                                                                    1. re: trishyb

                                                                                      Tuna and egg salad is excellent. Just use less eggs than tuna.

                                                                                      1. re: pizza 36

                                                                                        I have grown to like my wifes recipe with eggs, mayo, chopped veggies like tomato, lettuce, red onion, deli pickles, celery, and garlic powder and pepper. I like it with sweet delmonte relish instead of the pickles. It is fantastic.

                                                                                    2. I've always made it with boiled egg and so does everyone in my family as far as i know. I'm from Southern, IN
                                                                                      As far as it being served that way in resto.s, I can't really comment as it's not something I order out frequently. I know Sunway tuna slaad is without egg, but that doesn't say much. I also know when I worked at Heavenly Ham it was made w/o egg, but that is another franchise.
                                                                                      It should have been disclosed and certainly the ratio of tuna to egg sounds like it was way off.