Description
This Tuna Egg Salad is a quick, protein-packed dish combining canned tuna, hard-boiled eggs, and crisp vegetables tossed in a creamy, tangy dressing. Perfect for a light lunch or snack, it offers versatility with options for mayonnaise or Greek yogurt and flavorful accents like Dijon mustard, paprika, and fresh lemon juice.
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
- Salt and pepper, to taste
- 1 tsp garlic powder (optional)
- 1/2 tsp paprika (optional)
Instructions
- Hard-Boil the Eggs: Place the eggs in a pot filled with water, bring to a boil, then reduce heat and simmer for 10-12 minutes. Remove the eggs from hot water, let cool, peel, and chop into small pieces.
- Combine Main Ingredients: In a large bowl, add the drained tuna, chopped hard-boiled eggs, finely chopped red onion, and celery.
- Prepare the Dressing: In a separate bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard if using, lemon juice, garlic powder, paprika, salt, and pepper until smooth and well combined.
- Toss the Salad: Pour the dressing over the tuna and egg mixture. Gently stir everything together until evenly coated. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
- Serve and Garnish: Serve the tuna egg salad chilled on a bed of lettuce, as a sandwich filling, in wraps, or alongside crackers. Garnish with fresh parsley for an extra pop of flavor and color.
Notes
- For a lighter salad, substitute mayonnaise with Greek yogurt.
- Add celery and red onion just before serving to maintain crunch.
- Hard-boiled eggs can be made ahead and stored in the fridge for up to one week.
- Adjust lemon juice and seasonings according to your taste preferences.
- This salad keeps well refrigerated for up to 3 days.
