tuna egg salad
This Tuna Egg Salad is a delicious and nutritious dish that combines the flavors of creamy eggs and tender tuna, creating a satisfying meal perfect for lunch or a light dinner. It is quick and easy to prepare, making it a great choice for busy days.
Equipment
- 1 large mixing bowl
- 1 medium saucepan
- 1 colander
- 1 cutting board
Ingredients
- 4 large eggs
- 2 5-ounce cans tuna, drained
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ¼ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- to taste salt
- to taste pepper
- for serving lettuce leaves, optional
- for serving tomato slices, optional
Instructions
- Place the eggs in a medium saucepan and cover with water. Bring to a boil over medium heat. Once boiling, cover and remove from heat. Let the eggs sit in hot water for about 10 minutes.
- After 10 minutes, carefully drain the hot water and transfer the eggs to a colander. Cool them under cold running water until completely chilled.
- Once cooled, peel the eggs and chop them into small pieces.
- In a large mixing bowl, combine the drained tuna, chopped eggs, mayonnaise, Dijon mustard, lemon juice, chopped celery, and chopped red onion.
- Season the mixture with salt and pepper to taste. Gently fold the ingredients together until well combined.
- Serve the tuna egg salad on lettuce leaves or alongside tomato slices if desired.
Notes
This salad can be stored in the refrigerator for up to 2 days in an airtight container.
You can customize the salad by adding ingredients such as pickles, herbs, or avocados for extra flavor.
Perfect for sandwiches or served with crackers for a light snack. Enjoy!