Tuna Egg Salad
Elevate your lunchtime routine with this protein-packed Tuna Egg Salad, a creamy and flavorful recipe that’s both satisfying and easy to make. This quick-prep dish combines tender chunks of canned tuna, perfectly cooked chopped eggs, and the crunch of fresh celery and red onion, all blended with a tangy dressing of mayonnaise, Dijon mustard, and zesty lemon juice. Fresh parsley adds a burst of herbaceous flavor, while a touch of salt and black pepper ties everything together. Ready in just 20 minutes, this versatile salad is perfect as a sandwich filling, a topping for crackers, or even served over crisp greens for a light and nutritious meal. Bursting with texture and rich in protein, it’s the ultimate solution for a fuss-free yet delicious lunch.
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Recipe Information
Ingredients
- 2 cans (5 oz each) Canned tuna (in water, drained)
- 4 large Eggs
- 0.33 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 2 medium Celery stalks (finely chopped)
- 0.25 cup Red onion (finely diced)
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Place the eggs in a small pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 9 minutes.
While the eggs are cooking, open the canned tuna, drain thoroughly, and transfer the tuna to a large mixing bowl. Use a fork to flake the tuna into smaller pieces.
After 9 minutes, transfer the cooked eggs to an ice bath or run them under cold water to cool quickly. Peel the eggs once they have cooled down, then chop them into small pieces and add them to the bowl with the tuna.
Add the mayonnaise, Dijon mustard, chopped celery, diced red onion, chopped parsley, and lemon juice to the bowl. Sprinkle in the salt and black pepper.
Mix all the ingredients together until well combined. Taste and adjust seasoning if needed.
Serve the tuna egg salad immediately or refrigerate for 30 minutes to let the flavors meld together. Enjoy as a sandwich filling, on crackers, in wraps, or over a bed of greens.
Nutrition Facts
Calories |
991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 1631 mg | 71% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.7 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 166 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 738 mg | 16% | |
*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.
