Description
A quick and healthy tuna egg salad recipe that combines protein-rich canned tuna and hard-boiled eggs with a creamy, flavorful dressing. Perfect for a light lunch or snack, this salad is easy to prepare and delicious served on greens, toast, or with crackers and veggies.
Ingredients
Scale
Dressing
- 1/3 cup mayonnaise (can substitute with Greek yogurt for a healthier option)
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Salad
- 2 cans tuna (3.5 oz each, drained and flaked)
- 3 chilled hard-boiled eggs (peeled and chopped)
- 1/4 cup chopped red onion
- 2 tablespoons pickle relish
Instructions
- Preparation: Gather all the ingredients, ensuring the eggs are hard-boiled, peeled, and chopped, and the tuna is drained and flaked.
- Make the Dressing: In a medium-large bowl, mix the mayonnaise, Dijon mustard, paprika, garlic powder, salt, and pepper until you achieve a creamy, thick consistency.
- Combine Salad Ingredients: Add the flaked tuna, chopped hard-boiled eggs, red onion, and pickle relish to the bowl with the dressing. Gently toss everything together to evenly coat all ingredients with the dressing.
- Season: Taste the salad and adjust seasoning by adding more salt and pepper as desired.
- Serve: Enjoy the tuna egg salad over fresh greens, spread on toast, or paired with crackers and fresh-cut vegetables for a nutritious meal or snack.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Can be prepared ahead of time and refrigerated for up to 2 days.
- Adjust pickle relish quantity to taste for desired sweetness and tang.
- Serve chilled for best flavor and texture.
- Great as a sandwich filling or as a side salad.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: tuna egg salad, healthy tuna salad, no-cook salad, protein salad, quick lunch recipe, easy tuna egg salad
