Tuna Egg Salad is a timeless favorite that’s even more delicious than you remember. Simple, comforting, and satisfying, this classic dish is packed with tuna, hard-boiled eggs, crunchy celery, and dill pickles, all mixed together in a creamy, tangy dressing. It’s everything you love about traditional tuna salad, with the perfect balance of flavors.
Quick and easy to prepare, this salad is perfect served between two slices of soft white bread, paired with crackers for a satisfying snack, or used as a nutritious salad topping.
INGREDIENTS
- ½ cup light mayonnaise
- 1 ½ tablespoons whole-grain or Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 2 (5-ounce) cans water-packed tuna, drained well
- 3 hard-boiled eggs, peeled and finely chopped
- ⅓ cup (about 2 stalks) finely chopped celery
- ¼ cup finely chopped dill pickles
- 2 tablespoons finely chopped red onion (about ¼ onion)
INSTRUCTIONS
- In a large mixing bowl, whisk together mayonnaise, mustard, salt, paprika, and pepper.
- Add the tuna, eggs, celery, pickles, and onion to the bowl and stir until all ingredients are evenly coated in the dressing and well mixed.
- Serve immediately or cover with plastic wrap and refrigerate until chilled.
NUTRITION
- Calories: 136 kcal
- Carbohydrates: 5g
- Protein: 5g
- Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 145mg
- Sodium: 560mg
- Potassium: 99mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 381 IU
- Vitamin C: 1mg
- Calcium: 34mg
- Iron: 1mg
