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