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Tuna Egg Salad

A quick, flexible, and budget-friendly salad that's a perfect combination of creamy tuna and hard-boiled eggs, ideal for a filling lunch.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large hard-boiled eggs Boil eggs and cool quickly in an ice bath for easy peeling.
  • 1 can tuna Use tuna packed in water for a lighter option.
  • 1/4 cup mayonnaise Add more or less to achieve desired creaminess.
  • to taste yellow mustard Optional for added tang.
  • to taste salt
  • to taste black pepper
  • 1/4 cup chopped celery Optional for crunch.
  • 1/4 cup chopped onion Optional for flavor.
  • 1 tablespoon sweet pickle relish Optional for sweetness.
Optional Variations
  • 1/4 cup chopped dill pickles For added flavor.
  • 1 teaspoon smoked paprika To sprinkle for seasoning.
  • 1 tablespoon dijon mustard For a sharper flavor.
  • 1 tablespoon sriracha To add spice.
  • 1/4 cup cooked corn or peas For sweetness and texture.
  • 1/4 cup chopped apples For a sweet crunch.
  • 1/4 cup sunflower seeds or walnuts For added crunch.

Method
 

Preparation
  1. Start by boiling the eggs. Cool them in an ice bath to make peeling easier.
  2. In a mixing bowl, add the drained tuna and mash in the hard-boiled eggs.
  3. Mix in mayonnaise to your desired creaminess, adding optional ingredients like mustard, salt, and pepper.
  4. Feel free to add celery, onions, or pickle relish for extra flavor.
  5. Taste and adjust seasoning as needed.
Serving Suggestions
  1. Serve on toasted sourdough bread, in lunch wraps, or over mixed greens.
  2. Top crackers with the salad and add slices of cucumber or tomato.

Notes

Store any leftovers in a sealed container in the fridge for up to 2-3 days. Season again after chilling as flavors may mellow.