Description
A protein-packed, creamy tuna egg salad ready in 15 minutes. Perfect for sandwiches, wraps, or served over greens. Simple, budget-friendly, and delicious.
Ingredients
Scale
- 2 cans (5 oz each) canned tuna, drained
- 4 large hard-boiled eggs, chopped
- 1/3 cup mayonnaise
- 2 stalks celery, finely diced
- 2 tablespoons red onion, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh dill, optional
Instructions
- 1. Drain the canned tuna thoroughly, pressing out excess liquid with a fork. Transfer to a large mixing bowl.
- 2. Chop the hard-boiled eggs into bite-sized chunks and add to the bowl with the tuna.
- 3. Add mayonnaise, Dijon mustard, and lemon juice to the bowl. Gently fold together until evenly coated.
- 4. Fold in the diced celery and minced red onion, being careful not to overmix.
- 5. Season with salt and black pepper, adjusting to taste. Add fresh dill if using.
- 6. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
- 7. Serve on bread, crackers, lettuce wraps, or over a bed of greens.
Notes
Store in an airtight container in the refrigerator for up to 3 days. For meal prep, keep ingredients separate and assemble fresh for maximum freshness. Add avocado or extra vegetables just before serving. Can substitute Greek yogurt for half the mayonnaise for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 2g
- Sodium: 620mg
- Fat: 17g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g