2 cans tuna (in water)
4 deviled eggs (more or less, to taste)
mayonnaise and prepared mustard (to taste)
1 heaping tablespoon pickle relish
salt and pepper (to taste)

Drain the tuna and place in a bowl. Chop up eggs, stir in the mayonnaise and mustard. Add salt and pepper, to taste. Let it cool in the refrigerator if you have time. Serve in a sandwich, or on crackers! Enjoy!

Submitted by: Chelsea