Before we dive into this delightful dish, let’s talk about what goes well with tuna salad featuring eggs. At its core, this dish is all about balance. You might consider pairing it with some crispy whole-grain crackers for that satisfying crunch.
Sliced cucumbers bring a refreshing crispness that complements the rich flavors of the salad. If you’re looking for a heartier side, a simple green salad topped with vinaigrette can lighten your meal. And let’s not overlook some toasted bread.
Whether you go for sourdough or multigrain, it’s perfect for scooping up that creamy goodness.
Tuna salad with egg takes the traditional tuna salad and adds an extra layer of richness with hard-boiled eggs. Usually, it’s packed with protein, making it an excellent choice for a filling, nutritious meal.
This dish can be enjoyed on its own, as a sandwich filling, or repurposed into a savory dip for parties. What’s not to love about that?
This recipe shines for several reasons. First, it’s incredibly versatile. The base recipe allows you to tailor it to your taste. Want more crunch?
Toss in some diced bell peppers. Prefer a spicy kick?
Add jalapeños, just like I do. Each ingredient complements the others, creating a harmonious blend of flavors. Plus, it comes together in under 30 minutes, making it a perfect fit for my busy schedule as a food blogger.
Here’s a quick list of the key ingredients for tuna salad with egg:
- 1 tablespoon Dijon mustard
- 1/2 cup plain yogurt
- 1/4 cup creamy mayonnaise
- 2 hard-boiled eggs, chopped
- 1 to 2 stalks celery, chopped
- 1/4 cup finely diced onion
- 1/3 cup chopped dill pickles
- 8 ounces chunk light tuna in water (2 4-ounce cans), drained
- 1 small jalapeño, diced
- Lemon pepper, to taste
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
Making tuna salad with egg is straightforward. You’ll mix the ingredients and chill the salad for the best flavor. Like any good dish, it benefits from a little patience as the flavors meld together.
Start by boiling two eggs. Cool them in ice water after you peel them. You want them firm, perfectly hard-boiled. While that’s happening, chop your celery, onion, and dill pickles. Don’t rush this step; the more even the chop, the better the salad looks — and tastes!
In a large bowl, combine the Dijon mustard, yogurt, and mayonnaise. Whisk them together until smooth. The yogurt provides a creamy texture while keeping calories in check, which I find super helpful for a healthy lifestyle.
Next, add in the drained tuna. Flake it with a fork until you have even pieces throughout. I prefer light tuna for its milder flavor, but feel free to use whatever you have on hand.
Stir in the chopped celery, onion, dill pickles, and jalapeño. The celery provides crunch, while the pickles add tang. You want the salad to be colorful and packed with fun textures.
Chop the hard-boiled eggs and gently fold them into the mixture. Use a light hand here. You want the eggs to stay intact rather than turning into a mushy blend.
Sprinkle with lemon pepper and add a squeeze of fresh lemon juice. Don’t forget the parsley for a fresh kick! Taste it before serving. Adjust the seasoning if necessary.
Tuna salad is great for meal prepping. Store leftovers in an airtight container in the refrigerator. They will keep for about three days. However, it’s best enjoyed fresh, as ingredients might get soggy over time.
Tuna salad with egg is more than just a dish; it’s a way to enjoy a meal that brings comfort and joy. It’s quick, versatile, and bursting with flavors, making it perfect for every occasion.
As someone who thrives on creativity in the kitchen, I find that preparing this salad is more about the joy of mixing flavors and the memories it creates at gatherings.
Take it from my experience; when you make this salad, you're not just putting together ingredients.
You’re crafting a nourishing dish that’s bound to impress family and friends alike. Why not give it a try today?
You might just discover a new family favorite!
As summer approaches, the smell of fresh ingredients fills our kitchens. Amidst the BBQs and picnics, my go-to dish becomes tuna salad with eggs. It’s simple yet delicious. I remember making it for a picnic with friends last year.
Everyone had their spoons out, ready to dig in. I was thrilled to see the smiles it brought. This dish is not just a meal; it's a memory-maker.
Tuna salad with egg is a classic dish that combines protein-rich tuna with the creamy texture of eggs. To prepare it, you need just a handful of ingredients, and that makes it a perfect choice for a quick lunch or a light dinner. So, let’s take a closer look.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Barbara Brito is a Florida-based registered dietitian and the creator of Great Meal Recipes, where she shares nutritious, delicious, and easy-to-make meals for home cooks of all skill levels. With a passion for creating wholesome dishes that don’t sacrifice flavor, Barbara draws inspiration from her love of family, food, and simple cooking. Her blog focuses on accessible recipes that bring joy and balance to the kitchen.