Description
Tuna Egg Salad is a protein-packed, creamy dish combining flaky tuna, hard-boiled eggs, and crisp veggies for a quick and satisfying meal or sandwich filling.
Ingredients
Units
Scale
- 1 can (5 oz) tuna in water, drained
- 2 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped red onion
- 1 tablespoon chopped celery
- 1 tablespoon chopped dill pickles or relish
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- In a medium bowl, combine the tuna and chopped eggs.
- Add mayonnaise, Dijon mustard, red onion, celery, and pickles.
- Stir everything together until well combined and creamy.
- Season with salt and pepper to taste.
- Sprinkle with fresh parsley if using and mix gently.
- Chill in the refrigerator for at least 15 minutes before serving.
- Serve as a sandwich, on crackers, or over a bed of lettuce.
Notes
- Use Greek yogurt instead of mayo for a lighter version.
- Add chopped avocado for a creamy twist.
- This salad keeps well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 1g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 195mg