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10 minutes
15 minutes
30 minutes
- 1 egg
- 1 (5 ounce) can tuna, drained and flaked
- 3 tablespoons mayonnaise
- 1 pinch ground black pepper
- 1. Place the egg in a saucepan and cover it with cold water. Bring it to a boil and then remove the pan from the heat. Let the egg stand in the hot water for 10 to 12 minutes. Cool for 5 minutes, then peel and chop into bite-sized pieces.
- Combine tuna and creamy mayonnaise in a medium bowl, then add chopped egg, celery, relish, and a dash of black pepper.
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