Ingredients

Main Ingredients:

• 4 hard-boiled eggs: Protein-packed and creamy, they form the foundation of the salad.
• 1 (5-ounce) can of tuna in water, drained: A lean, savory protein that complements the eggs.
• 1 tablespoon mayonnaise: Adds richness and a classic creaminess.
• 1 tablespoon Greek yogurt: A healthier alternative to excess mayo, adding tang and extra protein.
• 2 tablespoons diced red onion: For sharpness and a crunchy texture.
• 2 tablespoons diced celery: Brings a fresh, crisp element to the dish.
• 1/4 teaspoon sea salt: Enhances the flavors and ties the ingredients together.
• 1/8 teaspoon black pepper: A touch of spice for depth and balance.

Instructions

Step 1: Prepare the Hard-Boiled Eggs

1. Place the eggs in a pot of cold water, ensuring they are fully submerged.
2. Bring the water to a boil, then lower the heat and simmer for 9–12 minutes.
3. Drain the eggs and transfer them to an ice bath to cool for 5–10 minutes. This makes peeling easier.
4. Peel the eggs and chop them into small pieces. Set aside.

Step 2: Mix the Salad Base

1. In a large bowl, combine the drained tuna, mayonnaise, and Greek yogurt.
2. Use a fork to break up the tuna and mix until the consistency is smooth and creamy.

Step 3: Add the Vegetables

1. Stir in the diced red onion and celery. Mix well to distribute evenly throughout the tuna mixture.

Step 4: Incorporate the Eggs

1. Gently fold the chopped hard-boiled eggs into the mixture, taking care not to break them apart too much.
2. Add the salt and black pepper, then mix until all ingredients are fully combined.

Step 5: Taste and Adjust

1. Taste the salad and adjust the seasoning as needed. You can add more salt, pepper, or even a squeeze of lemon juice for extra zest.

Step 6: Serve and Enjoy

1. Serve the Tuna Egg Salad chilled.
2. Pair it with crackers, use it as a sandwich filling, or enjoy it over a bed of fresh greens.

Prep Time:

10 minutes

Cook Time:

12 minutes (for boiling eggs)

Total Time:

22 minutes

Servings:

4 servings

Calories (per serving):

Approximately 180 kcal

Why This Recipe is Timeless

Tuna Egg Salad is a culinary classic for good reason. Its ingredients are universally loved, readily available, and versatile. The recipe celebrates simplicity without sacrificing flavor, making it a go-to for generations.

Its timelessness also lies in its adaptability. You can make it your own by incorporating additional ingredients such as pickles, capers, or fresh herbs like parsley or dill. It’s equally at home in a lunchbox, served at a picnic, or as part of an elegant brunch spread.

Beyond its flavor and versatility, Tuna Egg Salad is a powerhouse of nutrition. Packed with protein, healthy fats, and essential vitamins, it’s a balanced meal that satisfies hunger while nourishing the body.

In today’s fast-paced world, the ease of preparation makes this dish more relevant than ever. It’s a reminder that wholesome, homemade food doesn’t have to be complicated or time-consuming.

Nutrition Facts (Per Serving)

• Calories: 180 kcal
• Protein: 18g
• Carbohydrates: 2g
• Fat: 11g
• Fiber: 0g
• Vitamin A: 6% of the daily recommended intake
• Iron: 8% of the daily recommended intake

FAQs

1. Can I use a different type of tuna?
Yes, you can use tuna packed in oil for a richer flavor, but be sure to adjust the amount of mayonnaise to avoid making the salad too oily.

2. Is there a substitute for mayonnaise?
You can use all Greek yogurt or even avocado for a creamy, healthier alternative.

3. Can I make this salad ahead of time?
Absolutely. This salad tastes even better after a few hours in the fridge, as the flavors meld together.

4. How long does Tuna Egg Salad last?
Stored in an airtight container in the refrigerator, it will last for up to 3 days.

5. What can I serve this salad with?
It’s delicious on crackers, in a sandwich, or over greens. For a low-carb option, serve it in lettuce cups or hollowed-out bell peppers.

Tips for Making Perfect Tuna Egg Salad

1. Use high-quality ingredients: Fresh eggs and good-quality tuna make all the difference in flavor.
2. Adjust creaminess to taste: Feel free to tweak the ratio of mayonnaise to Greek yogurt based on your preferences.
3. Add freshness: A squeeze of lemon juice or a sprinkle of fresh herbs can brighten the flavors.
4. Experiment with textures: For added crunch, consider adding diced pickles, radishes, or even chopped nuts.

Storage Tips

• Refrigeration: Store the salad in an airtight container in the fridge for up to 3 days. Stir before serving to redistribute the dressing.
• Freezing: Tuna Egg Salad doesn’t freeze well due to the mayonnaise and yogurt. It’s best enjoyed fresh or within a few days of preparation.

Conclusion

Tuna Egg Salad is a recipe that embodies comfort, simplicity, and versatility. Its rich history as a staple dish in households around the world speaks to its universal appeal. This timeless classic is more than just a meal; it’s a reminder of how basic ingredients can come together to create something truly satisfying.

Whether you’re revisiting this dish from childhood memories or discovering it for the first time, Tuna Egg Salad remains a reliable and delicious option for any occasion. Its adaptability, ease of preparation, and nutritional benefits make it a cherished addition to any recipe collection.

Serve it as a quick lunch, a dinner party appetizer, or a wholesome snack, and you’ll see why this dish has stood the test of time. So grab your ingredients, whip up a batch, and enjoy the perfect blend of flavors and textures that make Tuna Egg Salad an enduring favorite!