Description
This creamy Tuna Egg Salad combines flaky tuna, hard-boiled eggs, and crunchy vegetables in a tangy dressing, making it perfect for sandwiches, salads, or a light meal. Enjoy it chilled for the best flavor!
Ingredients
Scale
- 2 cans of tuna (5 oz each), drained
- 4 large eggs
- 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 dill pickles, finely chopped (optional)
- Salt and pepper to taste
- Fresh dill or parsley for garnish (optional)
- Leafy greens or bread for serving
Instructions
- Place the eggs in a saucepan and cover them with cold water, ensuring theres about an inch of water above the eggs.
- Bring the water to a rolling boil over medium-high heat.
- Once boiling, cover the saucepan with a lid and remove it from the heat. Let the eggs sit for about 12-15 minutes.
- After the time is up, carefully transfer the eggs to a bowl of ice water to cool them down quickly.
- Once cooled, gently tap the eggs on a hard surface and peel them under running water to help remove the shells. Set the peeled eggs aside.
- In a large mixing bowl, add the drained tuna. Use a fork to break it up into smaller pieces.
- Add the finely chopped celery, red onion, and dill pickles (if using) to the bowl.
- In a separate small bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Mix well until smooth.
- Pour the mayonnaise mixture over the tuna and veggies. Stir gently to combine.
- Take the cooled hard-boiled eggs and chop them into small pieces.
- Add the chopped eggs to the tuna mixture. Mix gently to avoid breaking the eggs too much.
- Season the mixture with salt and pepper to taste.
- Cover the bowl with plastic wrap or transfer the salad to an airtight container.
- Place it in the refrigerator and let it chill for at least 30 minutes before serving.
- Serve the salad on a bed of leafy greens like lettuce or spinach.
- Scoop the salad onto your favorite bread or a croissant for a delightful sandwich.
- For a low-carb option, serve the salad in avocado halves or cucumber boats.
- Garnish with fresh dill or parsley for added flavor.
Notes
- For best flavor, allow the salad to chill for at least 30 minutes, but longer is better.
- Adjust the seasoning to your taste, as flavors will develop as it sits.
- Prep Time: 15 minutes
- Cook Time: 15 minutes