Description
This Tuna Egg Salad recipe is a delicious and protein-packed dish that is perfect for a light lunch or snack. Creamy tuna, chopped hard-boiled eggs, and a flavorful dressing come together to create a satisfying and easy-to-make salad.
Ingredients
Scale
Tuna Salad:
- 2 cans (5 oz each) tuna in water, drained
- 4 hard-boiled eggs, chopped
- 1/4 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
Dressing:
- 1/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Tuna Salad: In a large bowl, combine tuna, chopped eggs, celery, red onion, and parsley.
- Make Dressing: In a separate small bowl, whisk together mayonnaise, Dijon mustard, and lemon juice until smooth.
- Combine: Pour the dressing over the tuna mixture and gently fold until evenly coated. Season with salt and pepper to taste.
- Serve: Serve chilled as a sandwich filling, on crackers, or over a bed of lettuce.
Notes
- For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- You can also add diced pickles or relish for extra tang.
- This salad can be made a day ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 210 mg
