tuna egg salad
This Tuna Egg Salad is a healthy and protein-packed dish perfect for lunch or a light dinner. The combination of tender tuna and hard-boiled eggs, mixed with fresh vegetables and a creamy dressing, makes it both delicious and satisfying.
Equipment
- 1 saucepan
- 1 slotted spoon
- 1 mixing bowl
- 1 fork
- 1 knife
- 1 cutting board
Ingredients
- 2 large eggs Hard-boiled.
- 1 can tuna 5 oz, drained.
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- ¼ cup celery Diced.
- ¼ cup red onion Diced.
- 1 tablespoon fresh dill Or 1 teaspoon dried dill.
- Salt and pepper To taste.
- 4 leaves lettuce For serving, optional.
- Crackers or bread For serving, optional.
Instructions
- In a saucepan, cover the eggs with water and bring to a boil. Once boiling, cover the pan, remove it from the heat, and let it sit for 10 minutes.
- Transfer the eggs to a bowl of ice water and let them cool for a few minutes.
- Drain the tuna and place it in a mixing bowl. Use a fork to break it up into smaller pieces.
- Once the eggs are cool, peel them and chop them into small pieces. Add the chopped eggs to the bowl with the tuna.
- Add the mayonnaise, Dijon mustard, celery, red onion, dill, salt, and pepper to the bowl. Mix everything together until well combined.
- Taste and adjust the seasoning if necessary.
- Serve the tuna egg salad on lettuce leaves or with crackers/bread as desired.
Notes
For a twist, you can add diced pickles or relish for an extra layer of flavor.
This salad can be stored in an airtight container in the refrigerator for up to 3 days.