This Tuna Egg Salad is a flavorful and protein-packed dish that’s perfect for sandwiches, wraps, or even on its own. Combining the rich taste of tuna with the creamy texture of hard-boiled eggs, this salad is enhanced with crunchy celery, tangy pickles, and a hint of paprika for extra flavor.
Ingredients
- ½ cup light mayonnaise
- 1½ tablespoons whole-grain or Dijon mustard
- Generous ¼ teaspoon Kosher salt
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 2 (5-ounce) cans water-packed tuna, well-drained
- 3 hard-boiled eggs, peeled and finely chopped
- ⅓ cup (about 2 stalks) finely chopped celery
- ¼ cup finely chopped dill pickles
- 2 tablespoons finely chopped red onion (about ¼ of an onion)
Instructions
- Prepare the Dressing: In a large bowl, combine the light mayonnaise, whole-grain or Dijon mustard, Kosher salt, paprika, and black pepper.
- Add Tuna and Eggs: Add the well-drained tuna and finely chopped hard-boiled eggs to the bowl with the dressing. Stir gently to combine, breaking up any large chunks of tuna.
- Incorporate the Vegetables: Add the finely chopped celery, dill pickles, and red onion to the mixture. Stir until all ingredients are evenly distributed throughout the salad.
- Chill and Serve: Cover the bowl and refrigerate the tuna egg salad for at least 30 minutes before serving. This allows the flavors to meld together. Serve chilled as a sandwich filling, in a wrap, or over a bed of lettuce.
Conclusion
This Tuna Egg Salad is a versatile and delicious dish that can be enjoyed in many ways. The combination of creamy mayonnaise, tangy mustard, and crunchy vegetables creates a satisfying and nutritious meal. Perfect for lunch or a light dinner, this salad is sure to become a favorite in your household. Enjoy!