Tuna Egg Salad

Elevate your lunchtime routine with this protein-packed Tuna Egg Salad, a creamy and flavorful recipe that’s both satisfying and easy to make. This quick-prep dish combines tender chunks of canned tuna, perfectly cooked chopped eggs, and the crunch of fresh celery and red onion, all blended with a tangy dressing of mayonnaise, Dijon mustard, and zesty lemon juice. Fresh parsley adds a burst of herbaceous flavor, while a touch of salt and black pepper ties everything together. Ready in just 20 minutes, this versatile salad is perfect as a sandwich filling, a topping for crackers, or even served over crisp greens for a light and nutritious meal. Bursting with texture and rich in protein, it’s the ultimate solution for a fuss-free yet delicious lunch.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 4

Ingredients

• 2 cans (5 oz each) Canned tuna (in water, drained)
• 4 large Eggs
• 0.33 cup Mayonnaise
• 1 tablespoon Dijon mustard
• 2 medium Celery stalks (finely chopped)
• 0.25 cup Red onion (finely diced)
• 2 tablespoons Fresh parsley (chopped)
• 1 tablespoon Lemon juice
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Place the eggs in a small pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 9 minutes.

Step 2

While the eggs are cooking, open the canned tuna, drain thoroughly, and transfer the tuna to a large mixing bowl. Use a fork to flake the tuna into smaller pieces.

Step 3

After 9 minutes, transfer the cooked eggs to an ice bath or run them under cold water to cool quickly. Peel the eggs once they have cooled down, then chop them into small pieces and add them to the bowl with the tuna.

Step 4

Add the mayonnaise, Dijon mustard, chopped celery, diced red onion, chopped parsley, and lemon juice to the bowl. Sprinkle in the salt and black pepper.

Step 5

Mix all the ingredients together until well combined. Taste and adjust seasoning if needed.

Step 6

Serve the tuna egg salad immediately or refrigerate for 30 minutes to let the flavors meld together. Enjoy as a sandwich filling, on crackers, in wraps, or over a bed of greens.

Nutrition Facts

Serving size	498 grams (498.0g)

Amount per serving	% Daily Value*
Calories	991

Total Fat 79.70g	102%
Saturated Fat 11.70g	59%
Polyunsaturated Fat 0.00g
Cholesterol 842mg	281%
Sodium 1631mg	71%
Total Carbohydrate 25.40g	9%
Dietary Fiber 2.30g	8%
Total Sugars 4.70g
Protein 41.00g	82%

Vitamin D 209IU	1047%
Calcium 166mg	13%
Iron 5mg	25%
Potassium 738mg	16%

*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: 73.0%

Protein: 16.7%

Carbs: 10.3%