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Description
A healthy, high-protein tuna egg salad recipe featuring hard-boiled eggs, canned tuna, mayonnaise, Dijon mustard, and fresh vegetables for a nutritious and flavorful dish.
Ingredients
- 3 hard-boiled eggs, cooled and peeled
- 1 (5-ounce) can tuna, thoroughly drained
- ¾ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 green onions, thinly sliced
- 1 teaspoon fresh dill, chopped (or ¼ teaspoon dried)
- 1 rib celery, finely diced
- 2 tablespoons sweet relish or finely chopped dill pickle
- Salt and freshly ground black pepper to taste
Instructions
- Begin by preparing your hard-boiled eggs. Once cooled, separate the yolks from the whites. Finely chop the egg whites and set aside.
- In a medium bowl, mash the egg yolks with mayonnaise, Dijon mustard, relish (or chopped pickle), and fresh or dried dill. Season with salt and pepper to your liking.
- Add the chopped egg whites, drained tuna, thinly sliced green onions, and finely diced celery to the bowl with the yolk mixture.
- Gently fold all the ingredients until well combined.
- Taste and adjust seasoning if needed. Serve immediately on your favorite bread, crackers, or over a bed of fresh lettuce.
Notes
- Ensure the tuna is thoroughly drained to avoid a watery salad.
- This recipe can be stored in the refrigerator for up to 3 days.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.