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Bowl of tuna and egg salad garnished with herbs and vegetables

Tuna and Egg Salad

A quick and versatile Tuna and Egg Salad that brings comfort and joy, perfect for various occasions.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can tuna, drained
  • 2 pieces hard-boiled eggs, chopped
  • 2 tablespoons mayonnaise Adjust according to preference
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice Freshly squeezed preferred
  • to taste Salt and pepper
Optional Ingredients
  • 1 stalk chopped celery For extra crunch
  • 2 tablespoons chopped green onions For garnish and flavor

Method
 

Preparation
  1. In a bowl, combine the drained tuna and chopped hard-boiled eggs.
  2. Add mayonnaise, Dijon mustard, and lemon juice; mix well.
  3. Season with salt and pepper to taste.
  4. Optionally, add chopped celery and green onions for extra crunch.
Serving Suggestions
  1. Serve Tuna and Egg Salad in whole grain bread, wraps, or as a snack.
  2. For a lighter option, use it in lettuce wraps or on a bed of greens.
  3. Pair it with crackers, fresh veggies, or chips for a complete meal.

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days. Refresh with a little mayonnaise if needed. Use fresh ingredients for the best flavor and feel free to customize with herbs or spices.