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1 ea 16 oz can peeled tomatoes 1 tb Lea & Perrins
1/2 c Chopped onion 2 ts Poupon or creole mustard
1/2 ts Celery seed 1/4 ts Garlic powder
4 ea Eggs, hard boiled 1 tb Olive oil
2 tb Juice from peeled tomatoes 1 x Salt, to taste
1 ea 6 1/2 oz can tuna, mashed 2 ts Louisiana hot sauce
2 tb Dill relish 2 ts Wine vinegar
2 tb Mayonnaise (heaping)
10 servings
Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed,
4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes,
and 2 Tbs dill relish. Add sauce (directions follow). If it
is too soupy, add some crushed saltine crackers.
SAUCE:
Beat mayonnaise and mustard really well, adding olive oil.
Every time you add something, beat. Add all ingredients,
beat the hell out of them. Add to salad.
1/2 c Chopped onion 2 ts Poupon or creole mustard
1/2 ts Celery seed 1/4 ts Garlic powder
4 ea Eggs, hard boiled 1 tb Olive oil
2 tb Juice from peeled tomatoes 1 x Salt, to taste
1 ea 6 1/2 oz can tuna, mashed 2 ts Louisiana hot sauce
2 tb Dill relish 2 ts Wine vinegar
2 tb Mayonnaise (heaping)
10 servings
Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed,
4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes,
and 2 Tbs dill relish. Add sauce (directions follow). If it
is too soupy, add some crushed saltine crackers.
SAUCE:
Beat mayonnaise and mustard really well, adding olive oil.
Every time you add something, beat. Add all ingredients,
beat the hell out of them. Add to salad.
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