Go Back
–+ servings
A close-up view of a creamy tuna egg salad on a plate.
Print Pin

tuna egg salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 250
A quick and tasty tuna egg salad perfect for a light lunch or snack, combining creamy mayonnaise with fresh herbs and crunchy vegetables.

Ingredients

Main

  • 2 large eggs (Hard-boiled)
  • 1 can tuna (5 oz, drained)
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup celery (Diced)
  • 1/4 cup red onion (Diced)
  • 1 tablespoon fresh dill (Or 1 teaspoon dried dill)
  • to taste Salt and pepper
  • 4 leaves lettuce (For serving, optional)
  • as needed Crackers or bread (For serving, optional)

Instructions 

  • Boil eggs for 10 minutes, then cool in ice water.
  • Drain tuna and break into a bowl.
  • Peel and chop eggs, then add to tuna.
  • Mix in mayonnaise, mustard, vegetables, dill, salt, and pepper.
  • Serve on lettuce or with crackers/bread.

Notes

Adjust seasoning to taste and serve immediately or chilled.
Calories: 250kcal
Cost: $10
Course: Salad
Keyword: Egg, Mayonnaise, Tuna

Nutrition

Calories: 250kcal | Carbohydrates: 8g | Protein: 20g | Fat: 15g | Sodium: 400mg