Overstuffed Tuna Egg Salad Rolls
|Canned tuna||9 1⁄4 Ounce, drained (1 can)|
|Hard cooked eggs||3 , chopped|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Chopped chives||1 Tablespoon|
|Sweet pickle relish||2 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
In mixing bowl, combine drained tuna, eggs, celery, chives, relish, mayonnaise, salt, and pepper.
Spoon mixture into split hamburger buns.
Wrap each bun in foil.
Place in slow-cooking pot.
Cover and heat on low for 2 to 2 1/2 hours.
Serve hot from the pot.
Makes 6 to 7 servings.