Description
This Tuna Egg Salad is a quick and nutritious dish that combines protein-rich tuna and hard-boiled eggs with a creamy, tangy dressing. Perfect for sandwiches, wraps, or as a light salad served on lettuce or with crackers, this recipe is ideal for busy weekdays or healthy lunches.
Ingredients
Scale
Salad Ingredients
- 2 cans (5 oz each) tuna in water or oil, drained
- 4 large eggs, hard-boiled and chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1 tbsp fresh parsley, chopped (optional)
Dressing Ingredients
- 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tbsp Dijon mustard (optional)
- 1-2 tbsp lemon juice
- Salt and pepper, to taste
- 1 tsp garlic powder (optional)
- 1/2 tsp paprika (optional)
Instructions
- Prepare the Eggs: Hard-boil the eggs by placing them in a pot of water. Bring the water to a boil, then reduce heat and simmer for 10-12 minutes. Remove the eggs from the hot water, let them cool completely, peel off the shells, and chop into small pieces.
- Mix Ingredients: In a large bowl, combine the drained tuna, chopped hard-boiled eggs, finely chopped red onion, and celery. Stir gently to distribute evenly.
- Make the Dressing: In a separate smaller bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, paprika, salt, and pepper until smooth and well combined. Adjust seasoning to taste.
- Combine: Pour the dressing over the tuna and egg mixture. Stir gently until everything is evenly coated and well mixed. Taste and adjust seasoning if necessary.
- Serve: Serve the tuna egg salad chilled on a bed of fresh lettuce, as a filling for sandwiches or wraps, or alongside crackers. Garnish with additional chopped fresh parsley if desired for extra flavor and freshness.
Notes
- For a lighter and healthier version, substitute mayonnaise with Greek yogurt.
- Adjust the amount of lemon juice based on your preferred level of tanginess.
- Adding Dijon mustard enhances the flavor but can be omitted if you prefer a milder taste.
- Hard-boil eggs can be prepared in advance and stored in the refrigerator for up to one week.
- This salad is best served chilled but can be eaten at room temperature if desired.
