Tuna salad is a classic dish that has stood the test of time, loved for its simplicity and versatility. This Tuna Salad Recipe with Egg combines the rich flavors of tuna with the creaminess of mayonnaise and the heartiness of hard-boiled eggs, resulting in a satisfying meal that can be enjoyed in a variety of ways. Whether served on a bed of lettuce, piled high on toasted sourdough, or simply enjoyed on its own, this recipe is sure to become a go-to in your kitchen. Let’s dive into why this Tuna Salad Recipe with Egg is worth your time.

Why Tuna Salad Recipe with Egg is Worth Your Time

This Tuna Salad Recipe with Egg is not only delicious but also incredibly easy to prepare. With just a few simple ingredients, you can whip up a nutritious meal in minutes. It’s perfect for lunch, a light dinner, or even as a snack. The combination of protein from the tuna and egg provides a satisfying meal that keeps you full longer, while the fresh vegetables add a delightful crunch. Plus, it’s a fantastic way to use pantry staples, making it both economical and convenient.

Ingredient Checklist

1 can tuna (5 oz), drained: The star of the show! Look for tuna packed in water or olive oil for the best flavor.
2 1/2 tablespoons mayonnaise: This brings the creaminess to the salad. Feel free to use your favorite brand.
2 tablespoons celery, diced: Adds a refreshing crunch and a subtle flavor.
2 tablespoons dill pickle, diced: For a tangy kick that balances the richness of the tuna and mayonnaise.
1 large egg, hard-boiled and chopped: A great source of protein and adds a creamy texture.
1 teaspoon Dijon mustard: Enhances the flavor with a hint of spice.
4 teaspoons red onion, diced: Brings a sharpness and color to the salad.
1 1/2 teaspoons freshly squeezed lemon juice: Brightens the dish and adds a zesty note.
1/4 teaspoon dried dill (optional): For those who love extra flavor, this herb pairs beautifully with tuna.
1/4 teaspoon salt or to taste: Enhances all the flavors in the salad.
Lettuce or toasted sourdough for serving: Provides a lovely base for your tuna salad.

What’s in the Gear List

Mixing bowl: A medium-sized bowl to combine your ingredients.
Cutting board: Essential for chopping your veggies and egg.
Sharp knife: To easily dice your onion, celery, and pickles.
Measuring spoons: For accurate measurements of your ingredients.
Serving spoon: To scoop the salad onto your lettuce or bread.

Build Tuna Salad Recipe with Egg Step by Step

Step 1: Prepare the Ingredients

Start by draining the canned tuna thoroughly. Place it in a mixing bowl and flake it with a fork. Next, hard-boil your egg, cool it, peel it, and chop it into small pieces.

Step 2: Mix the Base

To the bowl with the tuna, add in the mayonnaise, Dijon mustard, and freshly squeezed lemon juice. Stir until the tuna is well coated with the mixture.

Step 3: Add the Crunch

Incorporate the diced celery, dill pickles, and red onion into the tuna mixture. This is where the salad gets its delightful crunch and flavor!

Step 4: Incorporate the Egg

Gently fold in the chopped hard-boiled egg. Be careful not to mash it too much; you want to keep some texture.

Step 5: Season to Taste

Sprinkle in the salt and dried dill, if using. Taste and adjust the seasoning as necessary, adding more salt or lemon juice if desired.

Step 6: Serve

Now for the best part! Serve your Tuna Salad Recipe with Egg on a bed of crisp lettuce leaves or generously piled on slices of toasted sourdough. Enjoy immediately or chill it in the refrigerator for a bit before serving.

Ingredient Swaps & Substitutions

Mayonnaise: Swap for Greek yogurt for a lighter option.
Dill pickle: Use sweet pickles or relish for a different flavor profile.
Red onion: Substitute with green onions or shallots for a milder taste.
Dijon mustard: Use yellow mustard if that’s what you have on hand.

Behind the Recipe

This Tuna Salad Recipe with Egg is inspired by the classic recipes that have been passed down through generations. It combines flavors that work harmoniously together, creating a dish that is not only satisfying but also evokes feelings of comfort. The addition of hard-boiled eggs is a personal touch that adds creaminess and additional protein, making the salad even more filling. It’s perfect for meal prep, picnics, or a quick lunch when you’re short on time.

Keep It Fresh: Storage Guide

Leftover tuna salad can be stored in an airtight container in the refrigerator for up to 3 days. If you find that the salad has thickened after being in the fridge, simply stir in a little extra mayonnaise or a splash of lemon juice to restore its creamy texture. For best flavor and freshness, it’s recommended to consume the salad within this time frame.

Common Qs About Tuna Salad Recipe with Egg

Can I use fresh tuna instead of canned?

Absolutely! Freshly cooked and flaked tuna can be used in place of canned tuna. Just be sure to season it well, as canned tuna has a distinct flavor that comes from the packing liquid.

Is this recipe gluten-free?

Yes, the ingredients in this Tuna Salad Recipe with Egg are gluten-free. Just make sure to serve it on a gluten-free option if you are avoiding gluten entirely.

Can I make this salad ahead of time?

Yes, this salad can be made ahead of time and stored in the refrigerator. It’s a great option for meal prep or making ahead for lunches during the week.

What can I add to make it a full meal?

You can bulk up this salad with additional ingredients like chopped avocado, diced bell peppers, or even some cooked quinoa for added nutrition and flavor.

Before You Go

Tuna Salad Recipe with Egg is not just a meal; it’s a versatile dish that can be adapted to suit your taste preferences. With its blend of creamy, crunchy, and tangy flavors, it’s bound to be a hit at your dining table. Whether you enjoy it on its own, in a sandwich, or as part of a salad, this recipe is a fantastic way to elevate your meal prep and keep your taste buds happy. So gather your ingredients and get ready to enjoy a delicious and satisfying dish that’s as easy to make as it is enjoyable to eat!