Tuna Egg Salad Recipe
If you’re searching for a lunch that’s truly greater than the sum of its parts, this Tuna Egg Salad Recipe is about to become your new go-to. Creamy, protein-packed, and full of bright, zesty flavors, this dish transforms pantry staples into something you’ll crave every week. Whether you’re piling it onto toasted bread, scooping it into lettuce cups, or simply enjoying it straight from the bowl, the Tuna Egg Salad Recipe is delicious proof that classic combinations never go out of style.
Ingredients You’ll Need
The beauty of this Tuna Egg Salad Recipe lies in its simplicity—each ingredient brings its own unique character, contributing to the overall flavor, texture, and vibrance. Don’t skip a thing; every item on this list earns its spot!
- Tuna: Opt for tuna packed in water for a lighter, fresher base that lets the other flavors shine through.
- Eggs: Hard-boiled eggs give the salad a creamy richness and a satisfying, hearty bite.
- Mayonnaise: The creamy backbone that holds it all together—use as much or as little as you like for your preferred texture.
- Dijon Mustard: Adds a subtle tang and complexity that lifts the whole dish.
- Lemon Juice: A splash of citrus brightens all the flavors and keeps the salad tasting fresh.
- Red Onion: Finely chopped for a pop of color and a mild, sweet bite.
- Celery: Brings an irresistible crunch and a refreshing, clean flavor.
- Fresh Parsley: A sprinkle of green that gives the salad a fresh, herbal note.
- Garlic Powder: Just a hint for savory depth without overpowering the other ingredients.
- Salt: Essential for rounding out all the flavors—taste and adjust to your liking.
- Black Pepper: A touch of gentle heat and extra flavor in every bite.
How to Make Tuna Egg Salad Recipe
Step 1: Prepare the Main Ingredients
Start by draining your tuna thoroughly and flaking it with a fork into bite-sized pieces. Chop your hard-boiled eggs into generous chunks—these will add a creamy, substantial texture that’s key to a great Tuna Egg Salad Recipe.
Step 2: Mix the Creamy Base
In a medium mixing bowl, combine the flaked tuna and chopped eggs. Add the mayonnaise, Dijon mustard, and freshly squeezed lemon juice. Gently stir everything together, making sure the eggs stay in pleasant pieces for texture.
Step 3: Add the Crunch and Herbs
Toss in the finely chopped red onion, diced celery, and fresh parsley. These additions bring color, crunch, and a burst of freshness that brightens up the entire salad.
Step 4: Season to Perfection
Sprinkle in the garlic powder, salt, and black pepper. Stir once more to distribute the seasoning evenly. Taste and adjust as needed—it’s your salad, so don’t be shy with the spices if you like a little more kick!
Step 5: Chill and Serve
For the best flavor, cover the bowl and let your Tuna Egg Salad Recipe chill in the fridge for at least 30 minutes. This helps the flavors meld together beautifully. Serve cold on your favorite bread, in lettuce wraps, or with crunchy crackers.
How to Serve Tuna Egg Salad Recipe
Garnishes
Give your Tuna Egg Salad Recipe a finishing touch with a scatter of extra fresh parsley, a sprinkle of paprika, or even a few sliced green onions. Not only do these add color and flair, but they also enhance the flavors with every bite.
Side Dishes
Pair this hearty salad with crisp veggie sticks, a simple green salad, or a bowl of soup for a filling, well-rounded meal. You’ll love how easily it fits into lunchboxes or picnics alongside your favorite sides.
Creative Ways to Present
Think outside the sandwich! Spoon the salad into avocado halves for a modern twist, stuff it into pita pockets, or serve in mini lettuce cups for a party-ready appetizer. The Tuna Egg Salad Recipe is endlessly adaptable to your mood and occasion.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator, where the Tuna Egg Salad Recipe will stay fresh for up to 3 days. The flavors get even better as they mingle, making this a fantastic meal-prep option.
Freezing
While it’s best enjoyed fresh, you can freeze the salad in a pinch. However, keep in mind that the texture of the eggs and mayonnaise may change after thawing, so freezing is not ideal for optimal taste and creaminess.
Reheating
This salad is meant to be enjoyed cold, so there’s no reheating required. Simply give it a quick stir after taking it from the fridge, and it’s ready to serve!
FAQs
Can I use tuna packed in oil instead of water?
Absolutely! Tuna packed in oil will give the salad a richer flavor and a silkier texture. Just be sure to drain it well, and you can even reduce the amount of mayonnaise if you prefer a lighter finish.
What can I use instead of mayonnaise?
Greek yogurt is a great alternative if you’re looking for a lighter, tangier base, or try a combination of mayo and yogurt for the best of both worlds. You could also experiment with mashed avocado for a unique twist.
Is this Tuna Egg Salad Recipe gluten-free?
Yes, the Tuna Egg Salad Recipe is naturally gluten-free! Just be sure to serve it with gluten-free bread, crackers, or lettuce wraps if you’re following a gluten-free diet.
Can I add other ingredients for extra flavor?
Definitely. Chopped pickles, capers, diced bell peppers, or even a touch of hot sauce can all add exciting new layers of flavor. Don’t be afraid to make it your own!
How far ahead can I make this for a party or meal prep?
You can make the Tuna Egg Salad Recipe up to 2–3 days in advance. It actually tastes even better after some time in the fridge, as the flavors meld together beautifully.
Final Thoughts
Whether you’re a longtime tuna salad fan or just looking for a new lunch staple, this Tuna Egg Salad Recipe is a must-try. It’s simple, satisfying, and endlessly versatile—give it a whirl and let it brighten up your next meal!
Print
Tuna Egg Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and delicious Tuna Egg Salad combining flaky tuna, crunchy celery, and creamy mayonnaise, perfect for sandwiches, wraps, or as a high-protein snack.
Ingredients
Main Ingredients
- 2 cans (5 oz each) tuna in water, drained and flaked
- 4 large hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
Vegetables and Herbs
- 2 tablespoons finely chopped red onion
- 1 celery stalk, finely diced
- 1 tablespoon chopped fresh parsley
Seasonings
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Tuna and Eggs: In a medium mixing bowl, combine the flaked tuna and chopped hard-boiled eggs, making sure they are evenly distributed.
- Add Condiments: Add the mayonnaise, Dijon mustard, and lemon juice to the bowl. Stir gently to blend all ingredients together while maintaining texture.
- Mix Vegetables and Herbs: Incorporate the finely chopped red onion, diced celery, and chopped parsley. Stir until all components are well combined.
- Season the Salad: Sprinkle garlic powder, salt, and black pepper over the mixture. Stir thoroughly and taste to adjust seasoning if necessary.
- Chill and Serve: Refrigerate the salad to let flavors meld, then serve chilled on sandwiches, lettuce wraps, or with crackers as desired.
Notes
- Use Greek yogurt instead of mayonnaise for a lighter, low-fat option.
- Add chopped pickles or capers to introduce a tangy twist.
- This salad keeps well in the fridge for up to 3 days, making it ideal for meal prep.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 21 g
- Cholesterol: 185 mg
