Tuna and Egg Salad
Elevate your lunch game with this irresistibly creamy Tuna and Egg Salad, a perfect blend of protein-packed ingredients and refreshing crunch. Featuring tender chunks of canned tuna, hard-boiled eggs, and crisp celery, this salad gets a zesty twist from a touch of yellow mustard and freshly squeezed lemon juice. The addition of finely diced red onion and chopped parsley adds bursts of flavor and color, while a rich mayonnaise base ties everything together. Ready in just 25 minutes, this versatile recipe is ideal for sandwiches, lettuce wraps, or as a satisfying standalone dish. Whether you're meal-prepping for the week or whipping up a quick lunch, this Tuna and Egg Salad is packed with wholesome flavors and will become your go-to! Perfect for those searching for easy tuna salad recipes or classic egg salad variations.
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Recipe Information
Ingredients
- 2 cans (5 oz each) Canned tuna (in water)
- 3 pieces Large eggs
- 0.5 cup Mayonnaise
- 1 tablespoon Yellow mustard
- 0.5 cup Celery (finely chopped)
- 0.25 cup Red onion (finely diced)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Instructions
Place the eggs in a small saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for about 9-10 minutes.
While the eggs are cooking, open the canned tuna and drain the excess water. Transfer the tuna to a large mixing bowl and flake it with a fork.
Once the eggs are done, drain the hot water and transfer the eggs to an ice bath to cool for about 5 minutes. Peel the eggs and chop them into small pieces.
Add the chopped eggs to the mixing bowl with the tuna.
To the same bowl, add mayonnaise, mustard, celery, red onion, parsley, lemon juice, salt, and black pepper. Mix thoroughly until all the ingredients are evenly combined.
Taste and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
Cover the bowl and refrigerate the salad for at least 15 minutes to allow the flavors to meld together.
Serve the tuna and egg salad on bread, crackers, lettuce cups, or enjoy it on its own!
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 791 mg | 34% | |
| Total Carbohydrate | 2.8 g | 1% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.3 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 317 mg | 7% | |
*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.
