Tuna Egg Salad

### **Overview:**

This Tuna Egg Salad is a simple yet delicious recipe that’s creamy, hearty, and full of flavor. Made with tender chunks of tuna, perfectly cooked hard-boiled eggs, and a zesty dressing, it’s a versatile dish perfect for sandwiches, wraps, crackers, or served over a bed of greens. Ready in minutes and packed with protein, it’s the ultimate quick and satisfying meal!

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### **Prep Time:** 10 minutes

### **Cook Time:** 10 minutes (for boiling eggs)

### **Total Time:** 20 minutes

### **Servings:** 4

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### **Ingredients:**

#### **For the Salad:**

– 2 (5-ounce) cans of tuna, drained (in water or oil, depending on preference)

– 4 hard-boiled eggs, peeled and chopped

– 1 small celery stalk, finely chopped

– 2 tablespoons red onion or green onion, finely chopped

– 2 tablespoons fresh parsley or dill, chopped (optional)

#### **For the Dressing:**

– ⅓ cup mayonnaise (or Greek yogurt for a lighter option)

– 1 teaspoon Dijon mustard

– 1 teaspoon lemon juice

– ½ teaspoon garlic powder

– ½ teaspoon smoked paprika (optional, for a smoky touch)

– Salt and black pepper, to taste

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### **Instructions:**

#### **Step 1: Boil the Eggs**

1. Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat.

2. Once boiling, turn off the heat and cover the pot. Let the eggs sit for 10 minutes.

3. Drain the water and transfer the eggs to a bowl of ice water. Peel and chop once cooled.

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#### **Step 2: Prepare the Salad Base**

1. In a medium mixing bowl, combine the drained tuna, chopped eggs, celery, onion, and parsley or dill (if using).

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#### **Step 3: Make the Dressing**

1. In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, garlic powder, smoked paprika (if using), salt, and pepper. Adjust seasoning to taste.

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#### **Step 4: Combine and Serve**

1. Pour the dressing over the tuna and egg mixture. Gently toss until everything is evenly coated.

2. Serve immediately or chill in the refrigerator for 30 minutes for a more cohesive flavor.

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### **Serving Suggestions:**

– **Sandwich:** Spread it between slices of whole-grain bread or stuff it into a croissant.

– **Wrap:** Roll it in a tortilla with lettuce and avocado slices.

– **Salad Bowl:** Spoon it over a bed of mixed greens for a light, refreshing meal.

– **Appetizer:** Serve it with crackers, pita chips, or cucumber slices for a quick snack.

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### **Recipe Tips:**

– **Customize it:** Add chopped pickles, capers, or shredded carrots for extra texture and flavor.

– **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days.

– **Dietary adjustments:** Use vegan mayo for a dairy-free option or skip the eggs for a tuna-only salad.

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### **Conclusion:**

This Tuna Egg Salad is a timeless classic that’s easy to make and endlessly versatile. Whether you’re meal prepping for the week or throwing together a quick lunch, this recipe is sure to hit the spot every time. Enjoy!