Cream Tuna Egg Salad is a delightful dish that brings together the rich flavors of tuna and the creamy texture of eggs, creating a perfect harmony that is both satisfying and refreshing. This classic recipe has been a staple in many households for generations, often served at picnics, potlucks, and family gatherings. The combination of tender tuna and hard-boiled eggs, mixed with a zesty dressing, makes it a versatile option that can be enjoyed on its own, in a sandwich, or atop a bed of greens.
People love Cream Tuna Egg Salad not only for its delicious taste but also for its convenience. Its a quick and easy dish to prepare, making it ideal for busy weeknights or last-minute gatherings. The creamy texture, combined with the subtle crunch of celery and the burst of flavor from seasonings, creates a satisfying experience that keeps you coming back for more. Join me as we dive into this timeless recipe that is sure to become a favorite in your kitchen!
Ingredients:
- 2 cans (5 oz each) tuna in water, drained
- 4 large hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup sweet pickle relish
- Salt and pepper to taste
- 1 tablespoon fresh dill, chopped (optional)
- Leafy greens (like lettuce or spinach) for serving
- Whole grain bread or crackers for serving (optional)
Preparing the Ingredients
1. **Boil the Eggs**: Start by boiling your eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12-15 minutes. After that, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make peeling them much easier. 2. **Chop the Ingredients**: While the eggs are cooling, finely chop the celery and red onion. I like to use a sharp knife for this to get nice, even pieces. If youre a fan of a little crunch in your salad, make sure the celery is chopped small enough to blend well with the other ingredients. 3. **Prepare the Tuna**: Open the cans of tuna and drain them thoroughly. I usually press down on the lid to squeeze out as much water as possible. Then, transfer the tuna to a mixing bowl and break it up with a fork.Making the Salad
4. **Combine the Base Ingredients**: In the bowl with the tuna, add the chopped hard-boiled eggs. I like to chop them into small pieces, but you can leave them chunkier if you prefer. Next, add the mayonnaise, Dijon mustard, and lemon juice. The mayonnaise is the creamy base of the salad, while the mustard adds a nice tang. 5. **Mix in the Vegetables**: Now, add the finely chopped celery, red onion, and sweet pickle relish to the bowl. The relish adds a touch of sweetness that balances the flavors beautifully. Stir everything together gently until well combined. I usually use a spatula for this to avoid mashing the eggs too much. 6. **Season the Salad**: Taste your mixture and season it with salt and pepper. I usually start with a pinch of salt and a few cracks of black pepper, then adjust according to my taste. If youre using fresh dill, now is the time to fold it in. It adds a lovely fresh flavor that complements the tuna perfectly.Chilling the Salad
7. **Refrigerate**: Once everything is mixed, cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together, making the salad even more delicious.Serving the Salad
8. **Prepare Your Serving Dish**: While the salad is chilling, you can prepare your serving dish. If youre using leafy greens, wash and dry them thoroughly. I like to use a mix of romaine and spinach for a nice color contrast and added nutrients. 9. **Assemble the Salad**: When youre ready to serve, take the salad out of the fridge. If it seems a bit thick, you can stir in a little more mayonnaise or a splash of lemon juice to loosen it up. Spoon the tuna egg salad onto a bed of leafy greens or serve it on whole grain bread or crackers for a delightful sandwich or snack. 10. **Garnish and Enjoy**: If you want to make it look extra special, you can garnish with a sprinkle of fresh dill or a few slices of hard-boiled egg on top. Serve immediately and enjoy the creamy, flavorful goodness of your homemade cream tuna egg salad!Storage Tips
11. **Storing Leftovers**: If you have any leftovers, store them in an airtight container in the refrigerator. The salad will keep well for about 3-4 days. Just give it a good stir before serving again, as it may thicken up a bit in the fridge. 12. **Freezing**: I dont recommend freezing this salad, as the texture of the eggs and mayonnaise can change once thawed. Its best enjoyed fresh!
Conclusion:
In summary, this Cream Tuna Egg Salad is a must-try for anyone looking to elevate their lunch game or impress guests at a gathering. The combination of creamy textures and savory flavors makes it a delightful dish that can be enjoyed in so many ways. Whether you serve it on a bed of crisp lettuce, in a sandwich, or with crunchy crackers, each bite is sure to satisfy your taste buds. Feel free to get creative with this recipe! You can add diced celery for a satisfying crunch, mix in some chopped pickles for a tangy twist, or even incorporate fresh herbs like dill or parsley to brighten up the flavors. The possibilities are endless, and thats what makes this Cream Tuna Egg Salad so versatile. I encourage you to give this recipe a try and make it your own. Once youve whipped up your batch, Id love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your delicious creation. Lets spread the joy of cooking together! Print
Cream Tuna Egg Salad: A Delicious and Easy Recipe for Your Next Meal
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This creamy Tuna Egg Salad combines tender tuna, hard-boiled eggs, and crunchy vegetables in a tangy dressing. It’s perfect for sandwiches, crackers, or served on greens, making it a quick and satisfying meal option.
Ingredients
Scale
- 2 cans (5 oz each) tuna in water, drained
- 4 large hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup sweet pickle relish
- Salt and pepper to taste
- 1 tablespoon fresh dill, chopped (optional)
- Leafy greens (like lettuce or spinach) for serving
- Whole grain bread or crackers for serving (optional)
Instructions
- Place the eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit for 12-15 minutes. Transfer eggs to a bowl of ice water to cool for about 5 minutes.
- Finely chop the celery and red onion while the eggs cool. Ensure the celery is chopped small enough to blend well with the other ingredients.
- Open the cans of tuna, drain thoroughly, and transfer to a mixing bowl. Break it up with a fork.
- Add the chopped hard-boiled eggs to the bowl with the tuna. Then, mix in the mayonnaise, Dijon mustard, and lemon juice.
- Add the chopped celery, red onion, and sweet pickle relish to the bowl. Stir gently until well combined.
- Taste the mixture and season with salt and pepper. If using fresh dill, fold it in at this stage.
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld.
- Wash and dry leafy greens if using.
- When ready to serve, take the salad out of the fridge. If too thick, stir in more mayonnaise or a splash of lemon juice. Spoon onto leafy greens or serve on whole grain bread or crackers.
- Garnish with fresh dill or slices of hard-boiled egg if desired. Serve immediately.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Stir before serving.
- Freezing is not recommended due to texture changes in eggs and mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 15 minutes