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
Scale
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
