Description
Tuna Salad with Egg is a classic, protein-packed dish combining flaky tuna with hard-boiled eggs and a creamy dressing. Perfect for a quick lunch, sandwich filling, or light dinner, it offers a satisfying blend of flavors and textures.
Ingredients
Canned tuna, drained – 2 cans (5 oz each)
Hard-boiled eggs, chopped – 3
Mayonnaise or Greek yogurt – 1/3 cup
Dijon mustard – 1 tsp
Celery, finely chopped – 1/4 cup
Red onion or green onion, finely chopped – 2 tbsp
Fresh parsley or dill, chopped – 2 tbsp
Lemon juice – 1 tbsp
Salt and pepper – to taste
Instructions
- In a large bowl, combine drained tuna and chopped hard-boiled eggs.
- Add mayonnaise or Greek yogurt and Dijon mustard, stirring to coat evenly.
- Mix in celery, onion, and fresh herbs.
- Season with lemon juice, salt, and pepper to taste.
- Chill in the refrigerator for at least 15 minutes to let flavors meld.
- Serve on its own, over greens, or in sandwiches.
Notes
- Use avocado instead of mayonnaise or yogurt for a creamier, healthier option.
- Add capers or chopped pickles for a briny twist.
- Include diced bell peppers or shredded carrots for extra crunch.
- Spice it up with a dash of hot sauce or smoked paprika.
- Serve in lettuce wraps or stuffed into tomatoes for a low-carb option.
- Store in an airtight container in the refrigerator up to 3 days; do not reheat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook / Mixing
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 215mg
