Tuna and Egg Salad

Elevate your lunch game with this irresistibly creamy Tuna and Egg Salad, a perfect blend of protein-packed ingredients and refreshing crunch. Featuring tender chunks of canned tuna, hard-boiled eggs, and crisp celery, this salad gets a zesty twist from a touch of yellow mustard and freshly squeezed lemon juice. The addition of finely diced red onion and chopped parsley adds bursts of flavor and color, while a rich mayonnaise base ties everything together. Ready in just 25 minutes, this versatile recipe is ideal for sandwiches, lettuce wraps, or as a satisfying standalone dish. Whether you're meal-prepping for the week or whipping up a quick lunch, this Tuna and Egg Salad is packed with wholesome flavors and will become your go-to! Perfect for those searching for easy tuna salad recipes or classic egg salad variations.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cans (5 oz each) Canned tuna (in water)
• 3 pieces Large eggs
• 0.5 cup Mayonnaise
• 1 tablespoon Yellow mustard
• 0.5 cup Celery (finely chopped)
• 0.25 cup Red onion (finely diced)
• 2 tablespoons Fresh parsley (chopped)
• 1 teaspoon Lemon juice
• 0.5 teaspoons Salt
• 0.25 teaspoons Ground black pepper

Directions

Step 1

Place the eggs in a small saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for about 9-10 minutes.

Step 2

While the eggs are cooking, open the canned tuna and drain the excess water. Transfer the tuna to a large mixing bowl and flake it with a fork.

Step 3

Once the eggs are done, drain the hot water and transfer the eggs to an ice bath to cool for about 5 minutes. Peel the eggs and chop them into small pieces.

Step 4

Add the chopped eggs to the mixing bowl with the tuna.

Step 5

To the same bowl, add mayonnaise, mustard, celery, red onion, parsley, lemon juice, salt, and black pepper. Mix thoroughly until all the ingredients are evenly combined.

Step 6

Taste and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice as desired.

Step 7

Cover the bowl and refrigerate the salad for at least 15 minutes to allow the flavors to meld together.

Step 8

Serve the tuna and egg salad on bread, crackers, lettuce cups, or enjoy it on its own!

Nutrition Facts

Serving size	705.8 grams (705.8g)

Amount per serving	% Daily Value*
Calories	1444

Total Fat 104.40g	134%
Saturated Fat 13.00g	65%
Polyunsaturated Fat 0.00g
Cholesterol 782mg	261%
Sodium 2699mg	117%
Total Carbohydrate 36.10g	13%
Dietary Fiber 2.80g	10%
Total Sugars 4.00g
Protein 91.40g	183%

Vitamin D 680IU	3400%
Calcium 183mg	14%
Iron 8mg	43%
Potassium 1253mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.8%

Protein: 25.2%

Carbs: 10.0%