Description
This Tuna Egg Salad is a delicious and easy-to-make recipe combining protein-packed tuna and hard-boiled eggs with creamy mayonnaise and tangy Dijon mustard. Perfect for a quick lunch or a healthy snack, it’s enhanced with crunchy celery and red onion for texture and flavor, and optionally garnished with fresh parsley.
Ingredients
Scale
Salad Ingredients
- 2 cans of tuna (5 oz each), drained
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup celery, diced
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare Hard-Boiled Eggs: Begin by placing eggs in a saucepan and covering them with cold water. Bring to a boil, then remove from heat and cover. Let rest for 10-12 minutes, then peel and chop the eggs once cooled.
- Drain Tuna: Open the tuna cans and drain the liquid completely to avoid sogginess in your salad.
- Mix Base Ingredients: In a large mixing bowl, combine the chopped hard-boiled eggs, drained tuna, mayonnaise, and Dijon mustard. Stir gently to create a creamy mixture.
- Add Crunch and Flavor: Fold in the diced celery and finely chopped red onion to add texture and a fresh bite.
- Season: Add salt and pepper to taste. Mix thoroughly, adjusting seasoning as needed.
- Garnish and Serve: Optionally, sprinkle chopped fresh parsley on top for color and a hint of herbal freshness. Serve chilled or at room temperature as a filling for sandwiches, on crackers, or over a bed of greens.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- For extra flavor, add a squeeze of lemon juice or a dash of hot sauce.
- Make sure to drain tuna well to avoid watery salad.
- This salad can be stored in the refrigerator covered for up to 3 days.
