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 RecipeCourse: Salad, Main, LunchDifficulty: Easy
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
- 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.