Classic Egg and Tuna Salad Recipe

Egg and Tuna Salad is a classic and satisfying dish that’s perfect for a quick and nutritious meal. Packed with protein and flavor, it can be enjoyed as a sandwich filling, a topping for crackers, or a side salad. In this recipe, we’ll show you how to make a delicious and creamy Egg and Tuna Salad that’s sure to become a favorite in your household.

Tips for Making Perfect Egg and Tuna Salad:

1. Use high-quality canned tuna for the best flavor and texture.
2. Adjust the amount of mayonnaise and mustard to your preference. You can add more for creaminess or less for a lighter salad.
3. Feel free to customize the salad with additional ingredients like chopped bell peppers, fresh herbs (parsley or dill work well), or a dash of hot sauce for extra flavor.
4. Serve the salad as a sandwich, in a lettuce wrap, or on a bed of mixed greens for a low-carb option.

How To Make Egg and Tuna Salad

Classic Egg and Tuna Salad Recipe

Egg and Tuna Salad is a classic and satisfying dish that's perfect for a quick and nutritious meal.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course Appetizer, Breakfast, Brunch, Lunch

Cuisine International

Servings 4

Calories 300 kcal

Ingredients

  

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For the Salad:

• 2 can (5 ounces each) of canned tuna, drained
• 4 hard-boiled eggs, chopped
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup dill pickles, finely chopped
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• Salt and pepper to taste

For Serving:

• Lettuce leaves
• Sliced tomatoes
• Bread or crackers

Instructions

 

• Start by preparing the hard-boiled eggs. Place the eggs in a saucepan, cover them with water, and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 9-12 minutes. Then, transfer the eggs to an ice bath to cool. Once cooled, peel and chop them.
• In a large mixing bowl, combine the drained canned tuna, chopped hard-boiled eggs, finely chopped celery, red onion, and dill pickles.
• In a small bowl, whisk together the mayonnaise and Dijon mustard until well combined.
• Pour the mayonnaise and mustard mixture over the tuna and egg mixture. Gently stir to coat all the ingredients evenly. Add salt and pepper to taste.
• Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
• When ready to serve, line a plate or platter with lettuce leaves. Spoon the Egg and Tuna Salad onto the lettuce leaves.
• Serve the salad with sliced tomatoes and your choice of bread or crackers.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 10gProtein: 35gFat: 25gSodium: 500mgFiber: 2gSugar: 3g

Keyword Egg and Tuna Salad, Egg salad, salad, tuna salad

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Egg and Tuna Salad is a versatile dish that’s ideal for picnics, lunches, or a quick dinner. Enjoy its creamy and savory goodness!