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tuna salad with egg

Creamy Tuna Salad with Egg Recipe

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cans (5 oz each) solid white tuna, drained
  • 3 hard-boiled eggs, peeled and chopped
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped celery
  • 2 tbsp finely chopped red onion
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard (optional)
  • Salt and black pepper, to taste
  • Fresh dill or parsley, for serving

Method
 

  1. Place eggs in a saucepan, cover with cold water by an inch, bring to a boil, cover, remove from heat, and let sit 10 minutes. Transfer to ice water to cool.
  2. Drain tuna well, flake with a fork in a large bowl. Peel and chop eggs into pea-sized pieces and add to the bowl.
  3. Add mayonnaise, celery, onion, lemon juice, mustard, salt, and pepper. Fold gently until evenly creamy. Taste and adjust seasoning.
  4. Scoop onto toast, lettuce, or crackers, top with fresh herbs, and serve or chill.

Notes

For the best flavor, let the salad rest in the fridge for 30 minutes before serving. Boiled egg cook time is included; cooling time is not.