Why You’ll Love This Recipe
- Quick and Easy – Ready in just 15 minutes, perfect for a last-minute meal.
- High in Protein – A great way to fuel your body with healthy proteins.
- Versatile – Serve it in a sandwich, over greens, or with crackers.
- Customizable – Easily adaptable with additional ingredients like pickles, herbs, or spices.
- Healthy and Filling – A satisfying meal that can be made lighter with Greek yogurt instead of mayonnaise.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cans of tuna in water, drained
- 4 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Romaine lettuce leaves or mixed greens for serving (optional)
Directions
- In a large bowl, combine the drained tuna and chopped hard-boiled eggs.
- Add the mayonnaise, Dijon mustard, and lemon juice, then stir to combine.
- Fold in the chopped celery, red onion, salt, and pepper. Mix until everything is well-coated and evenly distributed.
- Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
- Serve the salad on a bed of romaine lettuce or mixed greens if preferred. Garnish with fresh parsley before serving.
- Enjoy your creamy and refreshing tuna and egg salad!
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 5 minutes (for hard-boiling eggs)
- Total Time: 15 minutes
- Servings: 4 servings
- Calories: 320 kcal per serving
Variations
- Healthier Version – Swap mayonnaise for Greek yogurt or mashed avocado.
- Spicy Kick – Add a dash of hot sauce or chopped jalapeños.
- Extra Crunch – Include chopped pickles, bell peppers, or almonds.
- Herb-Infused – Mix in fresh dill, chives, or basil for extra flavor.
- Cheesy Twist – Stir in shredded cheddar or crumbled feta.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Not recommended as mayonnaise and eggs don’t freeze well.
- Reheating: This dish is best served cold or at room temperature, so no reheating is necessary.
FAQs
How long does tuna and egg salad last in the fridge?
It stays fresh for up to 3 days when stored in an airtight container in the refrigerator.
Can I use fresh tuna instead of canned tuna?
Yes, you can use cooked and flaked fresh tuna for a richer flavor.
Can I make this salad ahead of time?
Absolutely! Prepare it a few hours in advance and refrigerate for the flavors to meld.
What can I use instead of mayonnaise?
Greek yogurt, mashed avocado, or a light dressing can be great substitutes.
Is this salad keto-friendly?
Yes, it’s low in carbs and high in protein, making it a great keto-friendly option.
Can I add other vegetables?
Definitely! Try adding bell peppers, cucumbers, or grated carrots for extra crunch.
Can I make this dairy-free?
Yes, just ensure that your mayonnaise is dairy-free or use an alternative like olive oil-based dressing.
What can I serve this with?
It pairs well with crackers, toasted bread, lettuce wraps, or even as a filling for a sandwich.
How do I make it more filling?
Add avocado, chickpeas, or serve it over quinoa for a more substantial meal.
Can I use mustard other than Dijon?
Yes, regular yellow mustard or whole-grain mustard will also work.
Conclusion
Tuna and egg salad is a simple, nutritious, and delicious meal that’s perfect for any time of day. With minimal ingredients and a quick prep time, it’s an ideal go-to recipe for busy schedules. Plus, with so many ways to customize it, you can make it exactly how you like it. Try it today and enjoy a protein-packed, flavorful dish!
Print
Tuna and Egg Salad
- Total Time: 15min
- Yield: 4servings
Description
Tuna and egg salad is a protein-packed, versatile dish that combines rich tuna with creamy eggs, creating a quick and satisfying meal. Perfect for sandwiches, wraps, or over greens, this easy-to-make salad is customizable and can be made healthier with substitutions like Greek yogurt.
Ingredients
- 2 cans of tuna in water, drained
- 4 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Romaine lettuce leaves or mixed greens for serving (optional)
Instructions
- In a large bowl, combine the drained tuna and chopped hard-boiled eggs.
- Add the mayonnaise, Dijon mustard, and lemon juice, then stir to combine.
- Fold in the chopped celery, red onion, salt, and pepper. Mix until everything is evenly coated.
- Taste and adjust seasoning as necessary, adding more salt, pepper, or lemon juice to taste.
- Serve the salad on a bed of romaine lettuce or mixed greens if desired, and garnish with fresh parsley.
- Enjoy your creamy and refreshing tuna and egg salad!
Notes
- For a healthier version, substitute mayonnaise with Greek yogurt or mashed avocado.
- Add a spicy kick with hot sauce or chopped jalapeños.
- For extra crunch, include chopped pickles, bell peppers, or almonds.
- You can mix in fresh herbs like dill, chives, or basil for added flavor.
- Stir in shredded cheddar or crumbled feta for a cheesy twist.
- Prep Time: 10min
- Cook Time: 5min
- Category: Appetizer
- Method: Mixing
- Cuisine: American
