If you’re craving a protein-packed, flavorful dish that’s both easy to prepare and utterly satisfying, this Tuna Egg Salad Recipe is exactly what you need. Combining tender chunks of tuna with the creamy goodness of hard-boiled eggs and a zesty mayonnaise-mustard dressing, it’s a delightful medley of textures and tastes that come together in just minutes. Whether for a quick lunch or a light dinner, this salad brings freshness, tang, and a wholesome punch of nutrition to your table.
Ingredients You’ll Need
The beauty of this Tuna Egg Salad Recipe lies in its simple yet essential ingredients. Each one plays a crucial role, adding layers of flavor, crunch, and color that elevate the dish beyond your average salad.
- Tuna (2 cans, 5 oz each, drained): The main protein source, providing a mild flavor and hearty texture.
- Hard-boiled eggs (4, chopped): Add creaminess and a satisfying bite, balancing the tuna perfectly.
- Mayonnaise (¼ cup): Binds all the ingredients together with a rich, smooth texture.
- Dijon mustard (1 tablespoon): Offers a subtle tang and depth to the dressing.
- Lemon juice (1 tablespoon): Brightens the flavors with a fresh, citrusy zing.
- Red onion (2 tablespoons, finely chopped): Adds a crisp, slightly sharp contrast.
- Celery (2 tablespoons, chopped): Gives a refreshing crunch and light earthiness.
- Fresh parsley (1 tablespoon, chopped): Enhances the salad with a burst of herbaceous aroma and color.
- Salt and pepper (to taste): Essential seasoning that brings all the flavors into harmony.
How to Make Tuna Egg Salad Recipe
Step 1: Prepare the Tuna and Eggs
Start by draining the tuna well to avoid any excess moisture in your salad. Chop the hard-boiled eggs into bite-sized pieces, which will help distribute their creamy texture evenly throughout.
Step 2: Mix the Dressing
In a medium bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Stir these together until smooth, creating a zesty, creamy dressing that forms the backbone of the salad’s flavor.
Step 3: Combine Ingredients
Add the drained tuna and chopped eggs into the bowl with the dressing. Gently fold everything together to coat each piece evenly without breaking them apart.
Step 4: Add Crunch and Freshness
Fold in finely chopped red onion, celery, and fresh parsley. These add wonderful texture contrast and fresh herbal notes that brighten the salad beautifully.
Step 5: Season and Chill
Sprinkle salt and pepper to taste, then cover and refrigerate the salad for at least 30 minutes. This chilling time lets all the flavors meld into one harmonious bite you’ll truly love.
How to Serve Tuna Egg Salad Recipe
Garnishes
Finishing touches like a sprinkle of chopped parsley, a few capers, or a light dusting of paprika can elevate your salad’s presentation and taste. A wedge of lemon on the side adds both appeal and an extra option to brighten each spoonful.
Side Dishes
This Tuna Egg Salad pairs wonderfully with crisp lettuce wraps for a low-carb option, or placed atop freshly toasted bread for a hearty lunch. You can also serve it alongside crunchy crackers or as a refreshing topping on cucumber slices for a light appetizer.
Creative Ways to Present
Try scooping the salad into hollowed-out tomatoes or avocados for an eye-catching, nutritious meal. For a picnic-perfect idea, stuff it into mini pita pockets or serve it as a colorful filling in a wrap, making your Tuna Egg Salad Recipe versatile and fun.
Make Ahead and Storage
Storing Leftovers
This salad stores beautifully in an airtight container in the refrigerator for up to 3 days. Chilling allows the flavors to mature even further, but be mindful that the celery and onion will maintain their crunch, so the texture stays delightful.
Freezing
Because of the mayonnaise and eggs, freezing this salad is not recommended—it can alter the texture and make the dressing separate upon thawing, compromising the freshness of the Tuna Egg Salad Recipe.
Reheating
Since this is a cold salad, reheating is not required or advised. Instead, serve it straight from the fridge for the best taste and texture experience.
FAQs
Can I use canned tuna in oil instead of water?
Absolutely! Using tuna canned in oil will add a richer flavor and slightly different texture. Just be sure to drain the oil well to avoid making the salad too greasy.
Is there a healthier alternative to mayonnaise in this recipe?
Yes, swapping mayonnaise for Greek yogurt or mixing half mayo and half Greek yogurt creates a lighter version while maintaining creaminess and tang, perfect for those watching their calorie intake.
How long do hard-boiled eggs last in the fridge?
Hard-boiled eggs can be safely stored in the refrigerator for up to one week. For this recipe, use freshly cooked eggs to ensure the best flavor and texture.
Can I add other vegetables to this salad?
Definitely! Chopped pickles, capers, or even diced bell peppers can be fantastic additions, bringing extra tang, crunch, and color that complement the Tuna Egg Salad Recipe nicely.
What’s the best way to boil eggs for this recipe?
Place eggs in a pot of cold water, bring to a boil, then cover, turn off heat, and let them sit for 9-12 minutes before cooling in an ice bath. This method yields firm, easy-to-chop eggs perfect for the salad.
Final Thoughts
Once you try this Tuna Egg Salad Recipe, you’ll wonder how you ever managed without it. It’s quick, comforting, packed with protein, and endlessly adaptable to your tastes and pantry items. So go ahead, whip up a batch, and enjoy a delicious meal that feels like a warm hug in every bite!
Print
Tuna Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes plus chilling time
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Pescatarian, Gluten Free
Description
This Tuna Egg Salad combines protein-rich canned tuna and hard-boiled eggs with creamy mayonnaise and zesty Dijon mustard for a flavorful, satisfying meal. Enhanced with fresh veggies and herbs, this salad is perfect for a quick lunch served on toast, in lettuce wraps, or with crackers. Easy to prepare and packed with nutrients, it’s a classic American salad that fits into a pescatarian and gluten-free diet.
Ingredients
Salad Ingredients
- 2 cans (5 oz each) tuna in water, drained
- 4 hard-boiled eggs, chopped
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped celery
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Instructions
- Combine Tuna and Eggs: In a medium bowl, add the drained tuna and chopped hard-boiled eggs.
- Add Dressing Ingredients: Mix in the mayonnaise, Dijon mustard, and lemon juice until well combined and creamy.
- Incorporate Vegetables and Herbs: Gently fold in the finely chopped red onion, celery, and fresh parsley to add flavor and texture.
- Season: Add salt and pepper to your preference, stirring gently to distribute the seasoning evenly throughout the salad.
- Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together and the salad to chill.
- Serve: Serve the salad on toasted bread, as wraps in lettuce leaves, or accompanied by crackers for a light, protein-packed meal.
Notes
- For a lighter version, substitute some or all of the mayonnaise with Greek yogurt.
- Add chopped pickles or capers for an extra tangy flavor dimension.
- Ensure eggs are fully boiled to avoid any runny yolk.
- Can be prepared ahead and stored in the refrigerator for up to 2 days.
