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
