Description
A quick and easy Tuna Egg Salad that’s perfect for a nutritious lunch or light dinner. This creamy and flavorful salad combines protein-rich tuna and hard-boiled eggs with crunchy celery and red onion, dressed with a tangy mayonnaise and Dijon mustard dressing. It’s versatile, delicious, and ready in just 20 minutes.
Ingredients
Scale
Tuna Egg Salad
- 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
- 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tbsp Dijon mustard (optional)
- 1-2 tbsp lemon juice
- 1 tsp garlic powder (optional)
- 1/2 tsp paprika (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Eggs: Place the eggs in a pot and cover them with water. Bring the water to a boil, then reduce heat and let simmer for 10-12 minutes. Remove the eggs from hot water, let them cool completely, peel off the shells, and chop into small pieces.
- Mix Ingredients: In a large mixing bowl, combine the drained tuna, chopped hard-boiled eggs, finely chopped red onion, and celery. Stir gently to mix.
- Make the Dressing: In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, garlic powder, paprika, salt, and pepper until smooth and well combined.
- Combine: Pour the dressing over the tuna and egg mixture. Fold gently with a spoon or spatula to evenly coat all ingredients with the dressing. Taste and adjust seasoning as necessary.
- Serve: Serve the tuna egg salad chilled on a bed of lettuce, as a sandwich filling, in wraps, or with crackers. Garnish with fresh parsley if desired.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Adjust the amount of lemon juice to your taste for extra tanginess.
- Optional spices like garlic powder and paprika add a nice depth of flavor but can be omitted.
- Keep salad refrigerated and consume within 2 days for optimal freshness.
- Hard-boiled eggs can be prepared in advance for quicker assembly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
