Tuna Salad with Boiled Eggs Recipe

Michelle Kim

This delightful Tuna Salad with Boiled Eggs combines the rich flavors of tuna with the hearty texture of boiled eggs, mixed in with crispy celery and a creamy dressing for a refreshing meal.

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Prep Time 15

Cook Time 10

Total Time 25

Course Salad

Cuisine American

Servings

Calories 220 kcal

Equipment

1 Mixing bowl For combining ingredients
1 Pot For boiling eggs

Ingredients

2 cans Tuna in water Drained
4 Eggs Hard-boiled and chopped
1/4 cup Mayonnaise
2 tbsp Dijon mustard
1 stalk Celery Finely chopped
1 tbsp Lemon juice
to taste Salt and pepper
2 tbsp Fresh parsley Chopped

Instructions

In a pot of boiling water, cook eggs for about 9-10 minutes to hard-boil them. Once cooked, cool in ice water, peel, and chop.
In a mixing bowl, combine the drained tuna, chopped eggs, mayonnaise, Dijon mustard, celery, lemon juice, salt, pepper, and fresh parsley.
Mix gently until all ingredients are well combined.
Taste and adjust seasoning, if necessary. Serve the salad chilled or at room temperature.

Notes

For a lighter version, substitute mayonnaise with Greek yogurt. You can also add chopped onions, capers, or other herbs according to your taste.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 2gProtein: 25gFat: 12gSaturated Fat: 3gCholesterol: 190mgSodium: 500mgPotassium: 290mgSugar: 1gVitamin A: 15000IUVitamin C: 5mgCalcium: 300mgIron: 0.4mg

Keyword Boiled Eggs, Easy, healthy, Quick, tuna salad

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