Overstuffed Tuna Egg Salad Rolls Recipe
Ingredients
| Tuna | 1 Can (10oz), drained | |
| 3 hard-cooked eggs, chopped | ||
| Celery | 1/2 Cup (16 tbs), finley chopped | |
| Chives | 1 Tablespoon, chopped | |
| Sweet pickle relish | 2 Tablespoon | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Hamburger buns | 7 | |
| Foil | ||
Directions
In mixing bowl, combine drained tuna, eggs, celery, chives, relish, mayonnaise, salt, and pepper.
Spoon mixture into split hamburger buns.
Wrap each bun in foil.
Place in slow-cooking pot.
Cover and heat on low for 2 to 2 1/2 hours.
Serve hot from the pot.
Makes 6 to 7 servings.
Spoon mixture into split hamburger buns.
Wrap each bun in foil.
Place in slow-cooking pot.
Cover and heat on low for 2 to 2 1/2 hours.
Serve hot from the pot.
Makes 6 to 7 servings.
Chef
