Virgina’s Tuna Salad

Ingredients

• 1 egg
• 3 (6 ounce) cans tuna, drained and flaked
• 3 tablespoons mayonnaise
• 2 stalks celery, chopped
• 2 tablespoons sweet pickle relish
• 1 pinch ground black pepper

Directions

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a medium bowl, mix together tuna and mayonnaise. Mix in egg, celery, relish and black pepper.