Crunchy Egg and Tuna Salad

I love always having some version of this ready to eat in my 'fridge. Sometimes it's just tuna, but when I have a lot of eggs, I'll often add those as well.

My body seems to respond well to a blast of tuna protein. When I was working at our local Police Department, I'd often not eat until noon or thereabouts. Sometimes I'd intentionally not bring lunch and instead walk to the Subway a couple blocks away. On the days when I'd get a tuna sub I'd always feel so good for hours afterward. I love those (rare) strong signals our body gives when we find something that works well.

I used all these ingredients shown for this salad except for the cheese and tomato. It didn't really need the extra calories in the cheese, nor the water in the tomato. That was better on the side.

2 cans EVOO packed tuna - don't drain
1/2 lg. yellow onion
2 ribs of celery

2 hard boiled eggs
2 mini peppers

2 dill pickles
a little sweet pickle relish
2T brown grainy mustard
black + cayenne pepper
Lowry's Garlic Salt
1/2c± mayonnaise

Mix everything in a big glass bowl.

I had this with the gluten-free corn muffins I posted recently. I also served it over tossed salad. It would also be good in a tortilla wrap. . .Lin