Tuna Egg Salad

However, I did make a couple of tweaks on my second attempt. I decided to add a splash of lemon juice for a hint of brightness and a sprinkle of dill for extra flavor. And guess what? It elevated the whole thing to a new level! So if you’re feeling adventurous, don’t hesitate to make your own enhancements.

Tuna Egg Salad

If you're on the hunt for a tasty, protein-packed meal that's perfect for lunch or a light dinner, then this Tuna Egg Salad is your new best friend! This recipe combines creamy, rich flavors with the satisfying textures of eggs and tuna. You’re going to love how easy it is to whip up! Whether you’re spreading it on crackers, piling it on a bed of greens, or just eating it with a spoon, you’ll find this dish to be incredibly delightful.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course lunch, Main Course, Snack

Cuisine American

Servings 4 people

Calories 220 kcal

Ingredients

  

• 1 can of tuna about 5 oz - *You can use chicken or chickpeas as a substitute if desired.*
• 2 large eggs - *Hard-boiled of course!*
• 1/4 cup of mayonnaise - *Greek yogurt works well for a lighter option.*
• 1 tablespoon of Dijon mustard - *Traditional mustard could also work here.*
• 1/4 cup of celery finely chopped - *Feel free to leave this out if you’re not a fan!*
• 1 tablespoon of red onion finely chopped - *Green onions can be a milder substitute.*
• Salt and pepper to taste
• 1 tablespoon of fresh dill optional - *This is a great way to kick it up a notch!*
• 1 tablespoon of lemon juice optional - *This adds a fresh zing that’s just divine!*

Instructions

 

• Hard boil the eggs: Place the eggs in a pot and cover them with water, about an inch above the eggs. Bring to a boil over medium-high heat. Once they start boiling, cover the pot and remove it from heat. Let them sit for about 10 minutes.
• Cool those eggs: After 10 minutes, place the eggs in cold water to cool off. Once cooled, peel them and chop them up!
• Open the tuna: Grab your can of tuna and drain the water. Then, flake the tuna into a mixing bowl.
• Mix it all together: In the bowl with the tuna, add the chopped eggs, mayonnaise, Dijon mustard, celery, red onion, and any optional ingredients like dill or lemon juice.
• Season it: Add salt and pepper to taste. Give everything a good stir until thoroughly combined.
• Chill and Serve: Let the Tuna Egg Salad sit in the fridge for about 30 minutes for the flavors to meld. Then scoop it onto your favorite bread, crackers, or salad greens. Enjoy!

Keyword Easy Recipe, Egg salad, Healthy lunch, quick meal, Tuna

Nutrition Facts

5 Tips for This Recipe

• For a creamier texture, use more mayonnaise to your liking!
• Experiment with different herbs like parsley or tarragon for unique flavors!
• Make sure to chill it before serving; this boosts the flavors!
• For extra crunch, toss in some chopped pickles or nuts!
• Double the recipe—this makes for a great meal prep option!

5 FAQs for This Recipe

• Can I make this ahead of time? Absolutely! It can last in the fridge for about 3 days.
• What if I don’t like tuna? Try using shredded chicken, or even mashed chickpeas for a vegetarian version!
• Can I make it spicy? Yes! Add chopped jalapeños or a splash of hot sauce for some kick!
• How do I store leftovers? Keep them in an airtight container in the fridge.
• What can I serve with Tuna Egg Salad? Crackers, lettuce wraps, or a slice of bread work great!

5 Storage Tips

• Store in an airtight container to maintain freshness.
• Label and date your container to keep track of how long it’s been in the fridge.
• Avoid keeping it out at room temperature for more than 2 hours.
• Consider dividing into single servings for easy grab-and-go meals!
• Don’t freeze; ingredients like mayonnaise and boiled eggs don’t thaw well.

5 Common Cooking Mistakes

• Not fully cooling the eggs before peeling, which can lead to shell pieces!
• Using too much mayonnaise and overpowering the flavors!
• Forget to season—salt and pepper are your best friends here!
• Not allowing the salad to chill long enough—patience is key!
• Skipping the chopping—chunky salad isn’t as pleasant as a well-mixed one!

Final Thoughts

Making Tuna Egg Salad turned out to be such a fun and delicious experience! I learned a lot about the different ways we can tweak this classic dish to make it our own. Plus, it’s perfect for meal prep, lunchboxes, or just a simple snack at home. With only a few ingredients and quick prep, we can whip up something really satisfying and wholesome.

Whether you like your salad creamy, tangy, or with a kick, I hope you feel encouraged to experiment and find your perfect version. This Tuna Egg Salad will quickly become a staple in your home, and I can’t wait for you to enjoy it as much as I do!

So go ahead and gather your ingredients, and let’s get mixing! Happy cooking!