Description
A quick and easy tuna egg salad recipe that’s perfect for lunch, dinner, or a nutritious snack.
Ingredients
Scale
- 1 can of tuna, drained
- 2 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: chopped celery, onion, or pickles for added crunch
Instructions
- In a bowl, combine the drained tuna and chopped hard-boiled eggs.
- Add mayonnaise, Dijon mustard, and lemon juice.
- Mix until well combined – it should be nice and creamy!
- Season with salt and pepper to taste.
- Optional: If you like a bit of crunch, stir in some chopped celery, onion, or pickles.
- Serve it up – enjoy on bread, in a lettuce wrap, or with crackers.
Notes
For a lighter option, substitute Greek yogurt for mayonnaise. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 180mg