Tuna Salad

I made tuna salad sandwiches for supper last night. I searched online for a recipe and decided to make "New Wife Tuna Salad" from Allrecipes.com. I'm very curious about the origin of that title.

I changed the servings from 12 to 6 since I wasn't feeding a crowd. The modified recipe is below:

New Wife Tuna Salad
3 boiled eggs, chopped
2- 6 oz. cand of tuna, drained (I used 1 12 oz. can of StarKist Solid White Albacore Tuna in water)
1 stalk celery, chopped
1/4 c. chopped sweet onion
1/2 c. mayo (I used Smart Balance Mayonnaise)
1 1/2 tsp. honey mustard
1 Tbsp. dill pickle relish (I used sweet relish).
1/4 tsp. celery seed
1/4 tsp. ground black pepper
1/4 tsp. seasoned salt

Place the eggs, tuna, celery, and onion in a large bowl (I lightly stirred these items, but the recipe doesn't say to do that.). Stir together the mayo, honey mustard, relish, and seasonings in a small bowl. Pour over the items in the large bowl and gently stir to coat. Serve immediately at room temperature or refrigerate.

I refrigerated it for a couple of hours before dinner time. We made sandwiches and had some steak fries from the freezer. I baked them instead of frying them, so the whole meal was kind of light. Later in the evening, Justin and I finished the remaineder of the tuna salad with club crackers. I think the extra hours in the fridge gave the flavors time to really mesh. It was delicious immediately after it was made and when we ate supper, but it was even better a few hours after supper.

I think this recipe is definitely a keeper.