Are you looking for a quick and easy tuna salad recipe that’s bursting with flavor? Look no further! Our tuna salad with eggs and mayo is the perfect option for a light lunch, a quick dinner, or a refreshing salad to bring to a potluck or picnic. It’s packed with protein, healthy fats, and plenty of garden-fresh veggies, making it a nutritious and satisfying meal that the whole family will love.
We’ve added hard-boiled eggs to our tuna salad for an extra boost of protein and flavor. The eggs add a creamy richness that complements the tuna perfectly, and they also help to make the salad more filling. Plus, the vibrant yellow of the egg yolks adds a cheerful pop of color to the dish.
Our tuna salad with eggs and mayo is incredibly simple to prepare, making it a great option for busy weeknights or when you’re short on time. Simply combine canned tuna, chopped hard-boiled eggs, mayonnaise, and a few seasonings in a bowl. Mix until combined, and then fold in your favorite vegetables, such as diced celery, chopped onion, and sliced cucumbers. You can also add diced pickles or olives for a tangy twist.
How To Make Tuna Salad with Eggs and Mayo
Making tuna salad with eggs and mayo is a breeze and requires only a few simple steps:
Ingredients:
- 1 (5 ounce) can tuna, drained
- 2 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1/4 cup diced celery
- 1/4 cup chopped onion
- 1/4 cup sliced cucumbers
- Salt and black pepper to taste
Equipment:
- Mixing bowls
- Forks or spoons
Instructions:
- In a large bowl, combine the tuna, chopped hard-boiled eggs, mayonnaise, diced celery, chopped onion, and sliced cucumbers.
- Season with salt and black pepper to taste.
- Mix until all ingredients are well combined.
- Serve immediately on sandwiches, salads, or crackers.
Tips and Possible Variation of the Tuna Salad with Eggs and Mayo
Here are a few tips and variations to make your tuna salad even more delicious:
- For a tangier flavor, add diced pickles or olives to the salad.
- If you don’t have hard-boiled eggs on hand, you can use canned chickpeas or white beans as a substitute.
- For a healthier version, use plain Greek yogurt instead of mayonnaise.
Our tuna salad with eggs and mayo is an incredibly versatile dish. It can be served on sandwiches, salads, or crackers, or as a dip for vegetables. It’s also a great way to use up leftover tuna or hard-boiled eggs. We hope you enjoy this recipe as much as we do!
