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
Scale
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.
