Tuna Salad Recipe with Egg
A quick, protein-packed tuna and egg salad perfect for sandwiches or lettuce cups.
Equipment
- Bowl
- Fork
- Knife
- Cutting Board
Ingredients
- 5 oz canned tuna drained
- 2.5 tablespoons mayonnaise
- 2 tablespoons celery diced
- 2 tablespoons dill pickle diced
- 1 large egg hard-boiled and chopped
- 1 teaspoon Dijon mustard
- 4 teaspoons red onion diced
- 1.5 teaspoons lemon juice freshly squeezed
- 0.25 teaspoon dried dill optional
- 0.25 teaspoon salt or to taste
- lettuce or toasted sourdough for serving
Instructions
- Drain the canned tuna and place it in a small bowl; use a fork to flake the tuna into bites.
- Add the mayonnaise and Dijon mustard to the tuna and stir until combined and creamy.
- Fold in the diced celery, dill pickle, chopped hard-boiled egg, and diced red onion until evenly distributed.
- Stir in the lemon juice, dried dill (if using), and salt; taste and adjust seasoning as desired.
- Serve the tuna salad on lettuce leaves or on toasted sourdough slices.
Notes
- Use high-quality canned tuna for best flavor.
- Chill briefly for a firmer texture if desired.
- Adjust mayonnaise and mustard to taste.
- Omit dill for a milder flavor.