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Tuna Egg Sandwiches
 

4 hard cooked egg yolks ½ teaspoon prepared mustard 2 teaspoons lemon juice 1 cup tuna fish, drained 1 teaspoon grated onion ½ teaspoon salt ¼ teaspoon celery salt ¼ cup mayonnaise 8-12 bread slices softened butter Mash egg yolks, add mustard and lemon juice, and blend. Add tuna, onion, salt, celery salt and mayonnaise. Add more lemon juice if desired to make filling moist and easy to spread. Spread filling on 4-6 slices of bread and top with remaining slices. Cut in desired shapes for serving.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.