Egg and Tuna Salad
Elevate your lunchtime routine with this irresistible Egg and Tuna Salad, a protein-packed recipe that’s as versatile as it is delicious. Featuring hard-boiled eggs and flaky tuna combined with crunchy celery, tangy red onion, and a pop of fresh parsley or dill, this salad delivers a perfect balance of textures and flavors. A creamy dressing made from mayonnaise, Dijon mustard, and a splash of zesty lemon juice ties it all together for a satisfying bite every time. Ready in just 20 minutes, it’s a quick and healthy option for meal prep, perfect for enjoying as a refreshing salad, a zesty sandwich filling, or a savory cracker topper. Whether you’re whipping up a quick lunch or a light dinner, this easy Egg and Tuna Salad recipe is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 1 can (5 oz) Canned tuna (packed in water)
- 4 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 stalk Celery
- 0.25 cup Red onion
- 1 tablespoon Fresh parsley or dill
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon juice
Instructions
Place the eggs in a small saucepan and cover them with cold water, about 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 8-10 minutes.
Transfer the cooked eggs to a bowl of ice water and let them cool for about 5 minutes. Peel the eggs and chop them into small pieces.
Drain the canned tuna and use a fork to flake it into small chunks in a large mixing bowl.
Finely chop the celery, red onion, and parsley/dill. Add these to the bowl with the tuna.
Add the chopped eggs to the bowl and gently mix to combine.
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.
Pour the dressing over the tuna and egg mixture. Stir gently to coat everything evenly.
Taste and adjust seasoning if necessary. Add more salt, pepper, or lemon juice to your liking.
Serve immediately or chill in the refrigerator for at least 30 minutes to allow the flavors to meld. This salad can be served on sandwiches, crackers, or as a topping for a bed of leafy greens.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 544 mg | 24% | |
| Total Carbohydrate | 2.1 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 1.2 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 186 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
