Tuna Salad with Egg Recipe

Tuna Salad with Egg Recipe is a flexible and tasty main dish that makes a superb sandwich filling, a protein-packed topping for crackers, or could be mounded on lettuce leaves or combined greens for a lighter lunch. It packs up nice for lunches on the go, potlucks, parties, and picnics. This simple recipe transforms on a regular basis staples right into a tasty, satisfying meal, excellent for a quick lunch. Prepared in 10 minutes. Plus, tuna and egg salad stores is wholesome and ideal to make forward.

Tuna Salad with Egg Recipe

Recipe by AnnastasiaCourse: Salad, Main, LunchDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Calories

385

kcal

Ingredients

  • 3 (5-oz.) can tuna – drained

  • 4 large hard boiled eggs – diced

  • 1 tbsp Dijon mustard

  • 1/2 cup mayonnaise

  • 1/4 cup finely chopped celery

  • 1 tbsp fresh parsley

  • 2 tbsp finely chopped pickles

  • 1/2 tsp paprika

  • 2 tbsp white onion – minced

  • Sea salt & black pepper

  • For serving: sandwich bread, lettuce, crackers, diced avocado

instructions

  • In a medium bowl, use a fork to whisk together the mayo, mustard, parsley, and paprika, till smooth.
  • Add the tuna, celery, pickles, and onions. Stir together, breaking up any massive pieces of tuna. Fold within the diced eggs.
  • The tuna salad will fine for 3-4 days in an airtight container within the fridge.

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