Description
This Tuna Egg Salad is a quick, protein-packed dish perfect for lunch or a light dinner. Made with canned tuna, hard-boiled eggs, and a creamy dressing of mayonnaise and Dijon mustard, it’s enhanced with fresh celery, red onion, and a hint of lemon juice for brightness. Easy to prepare in just 20 minutes, this versatile salad can be served on its own, in sandwiches, wraps, or with crackers.
Ingredients
Scale
Salad Ingredients
- 2 cans (5 oz each) tuna in water or oil, drained
- 4 large eggs, hard-boiled and chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1 tbsp fresh parsley, chopped (optional)
Dressing
- 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tbsp Dijon mustard (optional)
- 1-2 tbsp lemon juice
- 1 tsp garlic powder (optional)
- 1/2 tsp paprika (optional)
- Salt and pepper, to taste
Instructions
- Hard-boil the eggs: Place the eggs in a pot of water and bring it to a boil. Reduce heat and simmer for 10-12 minutes. Remove eggs from hot water, let cool completely, peel and chop into small pieces.
- Combine main ingredients: In a large bowl, mix together the drained tuna, chopped hard-boiled eggs, finely chopped red onion, and celery.
- Prepare the dressing: In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, garlic powder, paprika, salt, and pepper until smooth and well combined.
- Mix salad with dressing: Pour the dressing over the tuna and egg mixture. Gently stir until everything is evenly coated. Taste and adjust seasoning if necessary.
- Serve and garnish: Serve the tuna egg salad on a bed of lettuce, in sandwiches, wraps, or with crackers. Garnish with fresh parsley if desired.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Dijon mustard, garlic powder, and paprika are optional but add great flavor.
- This salad can be stored in the refrigerator for up to 3 days in an airtight container.
- Serve chilled for best taste and freshness.
- Add chopped pickles or capers for extra tanginess if desired.
