Tuna Egg Salad Recipe

If you’re craving something simple yet full of flavor, then this Tuna Egg Salad is exactly what you need. It’s a classic combo that’s creamy, satisfying, and packed with protein. Picture tender chunks of tuna, hard-boiled eggs, and a zesty dressing all coming together to create a dish that’s both light and hearty at the same time. Whether you serve it on a bed of greens, stuff it in a sandwich, or spoon it over crackers, this easy-to-make tuna egg salad is the perfect solution for a quick lunch or a tasty snack. Trust me, you’re going to love how delicious and comforting this salad is!

Why You’ll Love Tuna Egg Salad

This tuna egg salad is the perfect balance of creamy, crunchy, and flavorful. Here’s why it’s a go-to recipe:

Quick and Easy:

This dish is perfect for busy days when you want something quick, healthy, and satisfying. With just a few basic ingredients, you’ll have a meal ready in no time!

Healthy and Protein-Packed:

With tuna and eggs as the stars, this salad is packed with protein, making it a filling meal. It’s great if you’re looking for a nutritious lunch that will keep you energized.

Versatile:

You can serve it however you like! Enjoy it as a salad, stuff it in a sandwich, scoop it onto crackers, or even eat it on its own. It’s completely customizable to fit your preferences.

Budget-Friendly:

This salad uses simple, pantry-friendly ingredients you likely already have on hand. No need for fancy ingredients—just wholesome, tasty staples!

Meal Prep Friendly:

This tuna egg salad holds up well in the fridge, making it perfect for meal prep. You can make a batch and have lunch ready for the next few days!

Ingredients

Let’s gather everything we need to make this hearty and satisfying Tuna Egg Salad:

For the Salad:

• Canned Tuna: The star of the show! Choose tuna packed in water or oil, depending on your preference. It adds a nice, savory base to the salad.
• Hard-Boiled Eggs: These add a rich, creamy texture and extra protein to the salad. The eggs pair beautifully with the tuna for a delicious bite.
• Celery: Adds a satisfying crunch to the salad. Plus, it gives a fresh contrast to the creamy mayo and tuna.
• Red Onion: A little finely chopped red onion gives this salad a slight tang and crunch that adds an extra layer of flavor.
• Pickles: These bring in a lovely sour bite that pairs perfectly with the creamy dressing.

For the Dressing:

• Mayonnaise: The creamy base for the dressing that ties everything together. It’s rich and smooth, making the salad extra comforting.
• Dijon Mustard: Adds a zesty kick that balances out the richness of the mayo and enhances the flavors.
• Lemon Juice: A squeeze of lemon brings brightness and freshness to the salad. It cuts through the creaminess and adds a refreshing flavor.
• Salt and Pepper: To taste, to bring out the flavors and balance the tangy dressing.

(Note: Full ingredient measurements are provided in the recipe card above.)

Instructions

Ready to get started? Let’s walk through the steps to make this Tuna Egg Salad:

Step 1: Prepare the Ingredients

Start by draining the canned tuna and placing it in a medium-sized bowl. Using a fork, break up the tuna into smaller pieces. Next, peel and chop the hard-boiled eggs into small chunks and add them to the bowl with the tuna.

Step 2: Add the Veggies

Chop the celery and red onion into small pieces and add them to the bowl with the tuna and eggs. If you’re using pickles, chop them up as well and toss them in with the other ingredients.

Step 3: Make the Dressing

In a small bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper to taste. Stir until the dressing is smooth and well-combined.

Step 4: Combine and Mix

Pour the dressing over the tuna, eggs, and veggies. Gently mix everything together until all ingredients are coated in the creamy dressing. Be careful not to mash the eggs too much—they should stay in nice chunks.

Step 5: Chill and Serve

If you have time, let the tuna egg salad chill in the fridge for about 30 minutes to allow the flavors to meld. However, if you’re in a rush, you can enjoy it right away. Serve on a bed of greens, in a sandwich, or with crackers for a delicious and satisfying meal.

Nutrition Facts

Servings: 4
Calories per serving: 320
Total Fat: 22g
Saturated Fat: 4g
Cholesterol: 175mg
Sodium: 480mg
Total Carbohydrates: 4g
Dietary Fiber: 1g
Sugars: 3g
Protein: 30g
Vitamin A: 8%
Vitamin C: 5%
Calcium: 6%
Iron: 10%

Preparation Time

Prep Time: 10 minutes
Total Time: 10 minutes

How to Serve Tuna Egg Salad

This tuna egg salad is versatile and can be enjoyed in many different ways. Here are a few ideas to elevate your meal:

On a Salad:

Serve the tuna egg salad on a bed of leafy greens for a light and refreshing meal. Add some cherry tomatoes, cucumber, or avocado to make it even more filling.

In a Sandwich or Wrap:

Spread the tuna egg salad on a sandwich or wrap for a satisfying lunch. You can use whole grain bread or a low-carb wrap for a healthier option.

With Crackers:

Scoop the salad onto some crunchy crackers for a snack or appetizer. This is a great option for parties or when you’re craving something a little lighter.

With Veggies:

If you’re watching carbs, serve the salad with sliced veggies like bell peppers, cucumber, or celery for a delicious and low-carb option.

Additional Tips

Make Ahead:

This tuna egg salad can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day when the flavors have had time to meld together.

Customize the Veggies:

Feel free to add more veggies to the salad if you like. Chopped bell peppers, carrots, or even a handful of spinach can make it even more nutritious.

Add Fresh Herbs:

For a burst of freshness, sprinkle some fresh parsley, dill, or chives on top just before serving.

Swap the Mayo:

If you prefer a lighter version, you can swap the mayonnaise for Greek yogurt or a combination of both to reduce the fat content while keeping the creaminess.

FAQ Section

Q1: Can I use fresh tuna instead of canned tuna?
A1: Yes! Fresh tuna will work well for this recipe. Just cook it first, and then break it up into small pieces before mixing it with the other ingredients.

Q2: Can I make this recipe ahead of time?
A2: Yes, this tuna egg salad can be made ahead of time and stored in the fridge for up to 3 days. It’s great for meal prep!

Q3: How can I make this recipe spicier?
A3: If you like a little heat, add some diced jalapeños, a dash of hot sauce, or a pinch of cayenne pepper to the dressing.

Q4: Can I use a different kind of mustard?
A4: Absolutely! You can use yellow mustard or even whole grain mustard if you prefer a different flavor.

Q5: Can I use regular mayo instead of light mayo?
A5: Yes, regular mayonnaise works great in this recipe. Use whatever type of mayo you prefer!

Q6: Can I make this tuna egg salad without the pickles?
A6: Of course! If you’re not a fan of pickles, feel free to leave them out. You can also substitute them with relish for a similar tangy flavor.

Q7: Is this recipe low-carb?
A7: Yes, this tuna egg salad is low-carb and makes for a great keto-friendly meal when served on a bed of greens or with veggies.

Q8: Can I add avocado to this salad?
A8: Yes! Adding some diced avocado will make the salad even creamier and add a lovely richness to the dish.

Q9: Can I use frozen tuna?
A9: If you have frozen tuna, thaw it out completely before using it in this recipe. Just make sure to drain any excess water or oil before adding it to the salad.

Q10: How do I store leftovers?
A10: Store any leftover tuna egg salad in an airtight container in the fridge for up to 3 days.

Conclusion

This Tuna Egg Salad is simple, flavorful, and full of wholesome ingredients. It’s the perfect balance of protein, creamy dressing, and fresh veggies, making it a satisfying meal for any time of the day. Whether you eat it in a sandwich, as a salad, or with crackers, it’s a quick and easy option that’s packed with flavor. Try it out, and you’ll be hooked!

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