Description

This Tuna Egg Salad is a quick and nutritious meal perfect for lunch or a light dinner. Featuring protein-rich tuna and hard-boiled eggs, combined with crunchy celery and red onion, and dressed with a creamy lemon mayonnaise dressing enhanced with Dijon mustard and subtle spices. It’s versatile and easy to prepare in just 20 minutes, making it ideal for busy days or meal prepping.

Ingredients

Scale

Salad Ingredients

2 cans (5 oz each) tuna in water or oil, drained
4 large eggs, hard-boiled and chopped
1/4 cup red onion, finely chopped
1/4 cup celery, finely chopped
1 tbsp fresh parsley, chopped (optional)

Dressing Ingredients

1/2 cup mayonnaise (or Greek yogurt for a lighter version)
1 tbsp Dijon mustard (optional)
1-2 tbsp lemon juice
1 tsp garlic powder (optional)
1/2 tsp paprika (optional)
Salt and pepper, to taste

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Instructions

Prepare the Eggs: Place the eggs in a pot and cover them with water. Bring the water to a boil, then reduce to a simmer and cook the eggs for 10-12 minutes until hard-boiled. Remove the eggs, let them cool, peel off the shells, and chop them into small pieces.
Mix Salad Ingredients: In a large bowl, combine the drained tuna, chopped hard-boiled eggs, finely chopped red onion, and celery evenly.
Make the Dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard (if using), lemon juice, garlic powder, paprika, salt, and pepper until smooth and well combined.
Combine Salad and Dressing: Pour the prepared dressing over the tuna and egg mixture. Gently stir until all ingredients are thoroughly coated with the dressing. Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice if desired.
Serve: Serve the tuna egg salad on a bed of fresh lettuce, as a filling for sandwiches or wraps, or alongside crackers. Garnish with freshly chopped parsley if you like for a pop of color and freshness.

Notes

Use Greek yogurt instead of mayonnaise for a lighter, tangier version.
Adjust the lemon juice and seasonings according to your taste preference.
Can be stored in an airtight container in the refrigerator for up to 3 days.
Try adding chopped pickles or capers for extra flavor and texture.
Perfect for meal prep or a quick protein-packed lunch.