Tuna and Egg Salad is a classic, protein-packed dish that’s perfect for a quick lunch or light dinner. Combining the creamy richness of hard-boiled eggs with the savory taste of tuna, this salad is both satisfying and versatile. Enjoy it on its own, as a sandwich filling, or over a bed of greens!
📋 Ingredients:
- 2 cans (5 oz each) tuna in water, drained 🐟
- 4 large eggs, hard-boiled and chopped 🥚
- 1/4 cup mayonnaise 🥄
- 1 tablespoon Dijon mustard 🌿
- 1 tablespoon lemon juice 🍋
- 2 tablespoons red onion, finely chopped 🧅
- 2 tablespoons celery, finely chopped 🥒
- Salt and pepper, to taste 🧂
- Fresh parsley or chives, chopped (for garnish) 🌿
📝 Instructions:
1. Prepare the Ingredients:
- Cook the eggs:
- Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and cover the pan. Let the eggs sit for 10-12 minutes. Rinse under cold water, peel, and chop.
- Drain the tuna:
- Open the cans of tuna and drain them well. Transfer the tuna to a large mixing bowl.
2. Make the Salad:
- Combine tuna and eggs:
- Add the chopped hard-boiled eggs to the bowl with the tuna.
- Mix in other ingredients:
- Add the mayonnaise, Dijon mustard, lemon juice, chopped red onion, and celery to the tuna and egg mixture. Mix well until all ingredients are evenly combined.
- Season:
- Taste and season with salt and pepper as desired.
3. Serve:
- Garnish:
- Sprinkle with fresh parsley or chives for garnish.
- Ways to serve:
- Enjoy the Tuna and Egg Salad on its own, as a sandwich filling, in wraps, or over a bed of greens.
⏱️ Preparation Time: 15 minutes
⏱️ Total Time: 15 minutes
🍽️ Servings: 4 servings
🔥 Calories: Approximately 200-250 kcal per serving
This Tuna and Egg Salad is simple, nutritious, and bursting with flavor. Perfect for meal prep, it can be made ahead and kept in the fridge for a few days. It’s an excellent choice for a high-protein, low-carb meal! 🥚🐟🌿