Tuna Salad With Egg Recipe
This Tuna Salad with Egg recipe is quick, flavorful, and simple to prepare. In just 10 minutes, enjoy a creamy, tangy combination of tuna, mayo, mustard, fresh veggies, and eggs, perfect for a light meal or sandwich filling.
Equipment
- Knife
- Medium mixing bowl
- Fork (for whisking and stirring)
- Cutting board
- Large bowl to serve
Ingredients
- 3 oz cans Tuna
- 4 large Hard boiled eggs (diced)
- ⅛ tsp Black pepper (to taste)
- ⅛ tsp Sea salt (to taste)
- 2 tbsp White onion (minced)
- 2 tbsp Pickles (finely chopped)
- ¼ cup Celery (finely chopped)
- 1 tbsp Fresh parsley
- ½ cup Mayonnaise
- ½ tbsp Paprika
- 1 tbsp Dijon mustard
Instructions
- In a medium bowl, whisk together mayonnaise, mustard, parsley, and paprika using a fork until smooth.
- Season with salt and pepper to taste, adjusting based on the mayo you use.
- Add the tuna, celery, pickles, and onions, stirring gently and breaking up larger tuna chunks.
- Carefully fold in the diced eggs, ensuring they are evenly incorporated.
- Taste and adjust seasoning if necessary.
- Serve chilled or use as a filling for sandwiches or wraps.
Notes
- For a lighter version, swap the mayo for Greek yogurt.
- Add a squeeze of lemon juice for extra freshness.