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Easy Tuna Egg Salad Recipe

Tuna Egg Salad

A quick, creamy, and satisfying lunch that blends the flavors of classic tuna salad with hard-boiled eggs for a filling meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Lunch, Salad
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can canned tuna, drained Chunk light or Albacore preferred
  • 2 large hard-boiled eggs, chopped Fully cooled before chopping
  • 1/4 cup mayonnaise Can substitute or mix with Greek yogurt for tang
  • 1 tbsp Dijon mustard For added flavor
  • 1 tbsp pickle juice or lemon juice For brightness
Flavor Boosters
  • 1/4 cup celery, chopped For crunch
  • 2 tbsp red onion or green onion, chopped For bite
Seasoning
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. In a mixing bowl, combine the drained canned tuna and chopped hard-boiled eggs.
  2. Add mayonnaise, Dijon mustard, and pickle juice or lemon juice to the bowl.
  3. Gently mix until the ingredients are combined but still chunky.
  4. Stir in the chopped celery, red onion, and season with salt and pepper to taste.

Notes

Keep it simple or dress it up with your favorite add-ins. This salad can be made ahead of time for better flavor.