Description
Tuna and Egg Salad is a classic, comforting dish that combines the rich flavors of canned tuna, hard-boiled eggs, and creamy dressing into a satisfying meal. This salad is quick to prepare, highly versatile, and perfect for lunch, dinner, or a light snack. With a balance of protein and healthy fats, it’s not only tasty but also nutritious. Whether served on a bed of greens, in a sandwich, or with crackers, this simple dish is guaranteed to hit the spot.
Ingredients
Scale
- 2 cans (5 oz each) tuna in water, drained
- 3 large eggs, hard-boiled and chopped
- ¼ cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon lemon juice (optional)
- 1 small red onion, finely chopped
- 2 tablespoons celery, chopped (optional)
- Salt and pepper to taste
- Fresh parsley or dill for garnish (optional)
Ingredient Highlights
- Tuna: Canned tuna is a quick and affordable source of lean protein and healthy omega-3 fatty acids.
- Eggs: Hard-boiled eggs add richness, protein, and texture to the salad, making it more filling.
- Mayonnaise: Provides creaminess and a rich flavor base for the salad. Greek yogurt can be used for a lighter, tangier option.
- Red Onion and Celery: Adds crunch and a slight bite to balance the creamy elements of the salad.
- Lemon Juice and Mustard: These ingredients brighten the salad, adding acidity and depth of flavor.
Instructions
Prepare the Salad:
- Boil the Eggs: Begin by boiling the eggs. Place them in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let simmer for 10-12 minutes. Drain and cool under cold running water. Peel and chop the eggs.
- Prepare the Tuna: Open the tuna cans, drain the liquid, and place the tuna in a large mixing bowl. Use a fork to break it into small flakes.
- Chop the Vegetables: Finely chop the red onion and celery (if using). Add them to the bowl with the tuna.
- Mix the Salad: Add the chopped eggs to the bowl with the tuna and vegetables. Stir to combine.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, Dijon mustard (if using), and lemon juice (if using). Season with salt and pepper to taste.
- Combine and Toss: Pour the dressing over the tuna, egg, and vegetable mixture. Gently fold to combine, ensuring everything is well-coated with the dressing.
- Garnish and Serve: Garnish with fresh parsley or dill, if desired. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 20g
- Carbohydrates: 5g
- Protein: 20g