Simple Tuna and Egg Salad is an easy, budget-friendly dish made with pantry staples. Creamy, filling, and full of protein, it’s perfect for sandwiches, wraps, crackers, or a light meal on its own.
⏱ Prep Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for eggs)
- Total Time: 20 minutes
- Servings: 4
🍳 Equipment
- Mixing bowl
- Fork or spoon
- Knife & cutting board
- Saucepan (for boiling eggs)
🥘 Ingredients
- 2 cans (5 oz each) tuna, drained
- 3 hard-boiled eggs, chopped
- ¼ cup mayonnaise
- 1 tbsp mustard (optional)
- 1 tbsp lemon juice or vinegar
- Salt & black pepper, to taste
- Optional: 2 tbsp chopped onion or celery
📝 Ingredient Notes
- Tuna: Use tuna in water for a lighter salad or oil-packed for richer flavor.
- Eggs: Fully cooled eggs chop more cleanly.
- Mayo: Can be replaced with Greek yogurt for a lighter option.
👨🍳 Instructions
1. Prepare eggs
Boil eggs for 9–10 minutes, then cool, peel, and chop.
2. Mix salad
In a bowl, add tuna and flake with a fork.
Add chopped eggs, mayonnaise, mustard, lemon juice, salt, and pepper.
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3. Combine
Mix gently until everything is evenly combined.
Stir in onion or celery if using.
4. Serve
Serve immediately or chill 15–30 minutes for better flavor.
📊 Nutrition (Approx per serving)
- Calories: 220
- Protein: 18g
- Carbs: 2g
- Fat: 16g
⭐ Tips & Variations
- Sandwich filling: Serve on toast or in a croissant.
- Low-carb: Spoon over lettuce or cucumber slices.
- Spicy twist: Add chopped pickles or a dash of hot sauce.
- Herb boost: Add dill, parsley, or chives.
- Storage: Keep refrigerated in an airtight container up to 2 days.
