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3 eggs (hard boiled and cooled)
6 ounces tuna (drained)
¾ cup mayonnaise
2 teaspoons dijon mustard
2 green onions (thinly sliced)
1 teaspoon fresh dill (or ¼ teaspoon dried)
1 rib celery (finely diced)
2 tablespoons sweet relish (or chopped dill pickle)
Salt & pepper to taste
Directions
Cut eggs in half. Remove yolks and finely chop the whites.
Mash yolks with mayonnaise, mustard, relish, dill, and salt & pepper to taste.
Add remaining ingredients and stir well.
Serve on bread or over lettuce.
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