A creamy, protein-packed sandwich spread made with tuna, eggs, and mayonnaise—perfect for a quick breakfast or merienda.
Cooking Tips:
• Use chilled eggs and tuna for a refreshing sandwich filling.
• Mash some of the eggs to make the mixture creamier.
• Adjust mayonnaise to your preferred creaminess.
Ingredients Tips:
• Red onions can be used instead of white onions for a milder flavor.
• Add a squeeze of lemon for extra freshness.
• Use whole wheat or multigrain bread for a healthier option.
Egg Tuna Sandwich
A creamy, protein-packed sandwich spread made with tuna,eggs, and mayonnaise—perfect for a quick breakfast or merienda.
Ingredients
- 5 hard-boiled eggs peeled and chopped
- 470 ml plain mayonnaise
- 1 can 180g tuna flakes in oil, drained
- 1 large white onion finely chopped
- Salt and pepper to taste
- White bread slices
Instructions
Prepare the Eggs and Tuna:
- Boil the eggs for 8–10 minutes. Let cool, peel, and chop finely.
- Drain the tuna flakes thoroughly to prevent a watery mixture.
Make the Filling:
- In a mixing bowl, combine chopped eggs, drained tuna, mayonnaise, and chopped onion.
- Season with salt and pepper. Mix until well combined and creamy.
Assemble the Sandwich:
- Spread the egg-tuna mixture evenly on slices of white bread.
- Cover with another slice of bread or serve open-faced.
- Cut into halves or quarters if desired.
