🥚🐟 Tuna Egg Salad Recipe
🛒 Ingredients (Serves 2–3)
- 1 (5 oz) can of tuna (in water or oil, drained)
- 2–3 hard-boiled eggs (chopped)
- 2–3 tbsp mayonnaise (or Greek yogurt for a lighter version)
- 1 tsp Dijon mustard (optional, adds tang)
- 1 tbsp red onion or green onion (finely chopped)
- 1 celery stalk (finely diced)
- 1 tsp lemon juice
- Salt & black pepper to taste
- Optional: a pinch of paprika or dill for extra flavor
👨🍳 Instructions
- Prep Ingredients:
Hard-boil the eggs if not already done (boil for 10–12 minutes, then cool and peel). Drain the tuna. - Mix the Base:
In a bowl, combine tuna, chopped eggs, mayo, Dijon mustard, and lemon juice. - Add Crunch & Flavor:
Stir in celery, onion, salt, and pepper. Add paprika or dill if using. - Taste & Adjust:
Add more mayo or seasoning as needed to reach your preferred texture and flavor. - Serve:
- On whole grain toast or sandwich bread
- In lettuce wraps or stuffed into an avocado
- With crackers or cucumber slices
- As a protein boost in a salad bowl
🧊 Storage:
Store in an airtight container in the fridge for up to 3 days.
Would you like a version with no mayo, or one that’s keto or meal-prep friendly?
