These classic salads were a staple growing up in my house! Its been brought to my attention that some of you have never made these or have not made them in a LONG time! Or even worse, you have a bad food memory of these… bummer! No time like now to try and share these three classics! Add your own twist and share on my social media!
1- can of tuna – I prefer tuna in water. Dealers choice!
1/2 c- mayo – (not pictured) use your favorite
2 stocks – celery – small dice
1/2sm shallot – small dice
1/4t celery salt
1/2t black pepper
1t kosher salt
Drain tuna to eliminate the salad being water or oily. Mix tuna, mayo, celery salt, black pepper and salt together. Fold the celery and shallot into the salad for a great crunch!
6ea hard boiled eggs – eggs and whites separated (steps listed below)
1/4c dill pickles small diced
1/2c mayo – your favorite
1t – pickle liquid
1/2t – salt
1/4t – black pepper
There are so many ways to hard boil eggs, this is my favorite!
Bring water to rolling boil in a medium pot. Gently add the eggs and set timer for 12 minutes. Remove pot from heat when timer is up and pour out as much boiling water as possible. Shake the pot back and forth to crack the eggs (use caution – they are HOT) – this will ensure the membrane from the shell will not stick to the white and peel clean. Add in cold water and ice to cool the eggs, this will stop the cooking process. When eggs are cool, peel and separate the whites and yolks.
Using a whisk or back end of a fork to work the yolks into a powder.
Whip in the the mayo, mustard, salt, pepper and pickle juice into the yolks.
Fold in the dill pickles and chopped egg whites
4ea roasted chicken thighs OR 1ea rotisserie chicken diced
1c small dice celery
1c small dice carrot
1/2c small dice shallot
1/4t celery salt
1/2c sour cream
1/2c mayo (I used a 1c measuring cup for the pic, its only half full)
Mix sour cream, mayo, salt, pepper and celery salt together. Fold into chicken, celery, carrot and shallot.