Tuna and Egg Salad
This tuna and egg salad combines the best of both worlds in one dish! Made with canned tuna, hard-boiled eggs, celery, and a creamy mayonnaise dressing, it's a quick, protein-packed option for lunch or dinner.
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Ingredients
- 1 can tuna in water, drained, 170g / 5-6oz
- 6 hard-boiled eggs, peeled and chopped
- ¼ cup mayonnaise
- 1 stalks of celery, finely chopped, about ½ cup
- 1 tablespoon minced red onion
- 1 tablespoon minced parsley
- 2 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 8 slices whole grain bread, for serving
Instructions
- Add the drained tuna to a large mixing bowl and use a fork to break it into smaller flakes.
- Add the chopped hard-boiled eggs, celery, red onion, and parsley to the bowl with the tuna.
- Add the mayonnaise and Dijon mustard. Gently fold until all ingredients are evenly coated.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Your patience will be rewarded with a more flavorful salad.
- Enjoy on its own, in a sandwich, or over a bed of greens.
Notes
- For perfectly hard-boiled eggs: Start them in cold water and bring them to a gentle boil. Then, let them sit off the heat, covered, for 7-9 minutes before transferring them to an ice bath. They should peel easily!
Did you try this recipe?Leave a comment + rating and let me know what you think!