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.
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.
