Description
This Tuna Egg Salad Recipe combines protein-packed tuna and hard-boiled eggs with a creamy blend of mayonnaise, Dijon mustard, and fresh vegetables. Perfect for a quick, nutritious lunch, it offers a satisfying flavor with minimal prep and cook time, adaptable for lighter versions and various serving options.
Ingredients
Scale
Main Ingredients
- 2 (5-ounce) cans tuna in water, drained
- 3 hard-boiled eggs, chopped
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped celery
- 1 tablespoon chopped fresh parsley (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Tuna and Eggs: In a medium mixing bowl, add the drained tuna and chopped hard-boiled eggs. This creates the protein base for the salad.
- Add Mayonnaise, Mustard, and Lemon Juice: Mix in the mayonnaise, Dijon mustard, and lemon juice. Stir thoroughly until the mixture is smooth and well blended for a creamy texture.
- Mix in Vegetables and Seasonings: Incorporate the finely chopped red onion, celery, fresh parsley if using, salt, and black pepper. Stir until all ingredients are evenly coated.
- Adjust Seasoning: Taste the salad and adjust salt or pepper if necessary to enhance the flavor.
- Chill Before Serving: Refrigerate the salad for 15 to 30 minutes to let the flavors meld together, enhancing the overall taste.
- Serve: Enjoy your tuna egg salad on toast, wrapped in lettuce leaves, or alongside your favorite crackers for a convenient and flavorful meal.
Notes
- For a lighter version, substitute Greek yogurt instead of mayonnaise.
- Add chopped pickles or a sprinkle of paprika for additional flavor and texture.
- This salad can be stored in the refrigerator for up to 3 days, making it convenient for meal prep.
