Tuna Salad Recipe with Egg
Canned tuna, chopped hard boiled eggs, and crisp celery and onion come together with mayo, lemon, and fresh parsley for a creamy, protein-packed salad ready in about 15 minutes.
Equipment
- Small pot
- Mixing bowl
- Cutting board
- Fork
Ingredients
- 2 5 oz) cans tuna, drained
- 4 large hard boiled eggs chopped
- ½ cup celery diced
- ¼ cup red onion diced
- ½ cup mayonnaise
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley chopped
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Boil and Chop the EggsPlace the eggs in a small pot and cover with water. Bring to a boil, then reduce the heat slightly and let the eggs cook for about nine to ten minutes. Transfer them to an ice bath to cool, then peel and chop into small, even pieces.
- Prep the Tuna and VegetablesDrain the canned tuna well, pressing out as much liquid as possible, then flake it with a fork into a mixing bowl. While the tuna drains, dice the celery and red onion into small, even pieces.
- Combine and ChillIn a large bowl, combine the flaked tuna, chopped eggs, celery, red onion, mayonnaise, lemon juice, parsley, salt, and pepper. Stir gently until everything is evenly coated, then taste and adjust the seasoning if needed. Chill for at least thirty minutes before serving for the best flavor.
Notes
- Chop the eggs into small, even pieces so every bite has a bit of yolk and white throughout, and chill the eggs completely before chopping since warm eggs tend to crumble.
- For the creamiest texture, mash a small portion of the egg yolks into the mayo before folding in the tuna and remaining ingredients.
- A squeeze of fresh lemon juice brightens the whole bowl and cuts through the richness of the mayo.
- If you like a little heat, a small pinch of paprika or a dash of hot sauce stirred into the mix adds a nice kick without overpowering the other flavors.
- If the salad seems a touch dry after chilling, stir in an extra spoonful of mayo just before serving to bring back that creamy texture.