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This creamy tuna and egg salad comes together quickly with basic ingredients I usually have on hand. It is my go-to when I need something fast for lunch or meal prep for the week. Light but satisfying it works well on its own or packed into sandwiches for something more filling.
I first made this on a busy weekday with almost nothing in the fridge and it instantly became a repeat. Now I prep it on Sundays so I always have a quick lunch ready to go.
Ingredients
- Canned tuna: I like combining chunk light and albacore for better texture and flavor Look for tuna packed in water for a lighter taste
- Hard boiled eggs: They bring richness and protein Boil them until just set to avoid dry yolks
- Celery and pickles: Add crunch and contrast to the creamy texture Chop them finely for a better balance
- White onion: Gives sharpness and depth Shallots or red onions can be used for different intensity
- Mayonnaise: Forms the creamy base Homemade is great but store bought works fine too
- Dijon mustard: Adds a subtle tang and complexity You can use regular yellow mustard in a pinch
- Fresh parsley: Brings freshness and color Dried parsley is okay but fresh is best
- Paprika: Adds mild warmth Smoked paprika gives a deeper flavor if you want a twist
- Sea salt and black pepper: Essential for balance Adjust to your taste preference
Step-by-Step Instructions
- Make the dressing
- In a large bowl combine mayonnaise Dijon mustard parsley and paprika. Whisk until fully smooth and creamy. Add salt and pepper gradually and taste as you go to avoid over seasoning.
- Mix in tuna and vegetables
- Add the drained tuna finely chopped celery pickles and onions to the bowl. Use a fork or spoon to break the tuna into smaller flakes and stir until evenly coated in the dressing.
- Fold in the eggs
- Add diced hard boiled eggs and gently fold them in using a spoon. Avoid stirring too hard to keep the texture light and not mushy. Garnish with extra parsley for color if desired.
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I always use fresh parsley when I can. It brightens up the flavor and looks great too. My kids love this in sandwiches and ask for it often when they come home from school hungry.
Storage Tips
This salad stores well in an airtight container in the fridge for several days. I do not recommend freezing it since the eggs and mayo will separate and become watery when thawed. Keep it chilled if taking it to a picnic or potluck.
Ingredient Substitutions
Greek yogurt works instead of mayo if you want it lighter. For extra flavor try adding some fresh dill or chives. If you want heat a pinch of chili powder or diced jalapeño works well.
Serving Suggestions
Serve it on toast in lettuce cups or as a sandwich. I also love it scooped with crackers or stuffed into halved bell peppers. You can even use it to top a salad bowl for extra protein.
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Cultural Context
Tuna and egg salad is a classic American lunch that grew in popularity with the rise of canned goods. It blends convenience with comfort and works well with the tradition of chilled creamy salads served at family gatherings and potlucks.
Frequently Asked Questions About Recipes
- → What type of tuna works best?
A mix of chunk light and solid albacore tuna offers a good balance of flavor and texture, but either can be used on its own.
- → Can I use something other than mayonnaise?
Yes, Greek yogurt is a great alternative for a lighter, tangier dressing.
- → How should I cook the eggs?
Boil eggs for 7–8 minutes and place in an ice bath to stop cooking. This prevents overcooked yolks.
- → How long can I store tuna egg salad?
It keeps well in the refrigerator for up to 5 days in an airtight container. Do not freeze.
- → What can I serve it with?
Enjoy it as a sandwich filling, with crackers, on lettuce wraps, or simply on its own.
- → How can I add extra flavor?
Try adding fresh dill, chives, a splash of lemon juice, or crumbled cooked bacon for variety.