Tuna Salad Recipe with Egg
Nostalgic, comforting and packed with protein, my Mom’s simple and delicious Tuna Salad made with egg and dill pickles is a family favorite.
Ingredients
- 2 cans (5-6 ounces each) of tuna in water, drained
- 4 hard-boiled eggs, chopped
- ½ cup mayonnaise (or yogurt for a healthier option)
- 2 tbsp sweet pickle relish
- 1 tbsp Dijon mustard
- ¼ cup finely chopped celery
- ¼ cup finely chopped red onion
- Salt and black pepper, to taste
- Optional: chopped fresh parsley or dill for garnish
Instructions
- Prepare the Eggs: Place eggs in a saucepan covered by water. Bring to a boil, then cover and turn off the heat. Let sit for 12 minutes. Remove eggs, cool in ice water, peel, and chop.
- Combine Ingredients: In a large mixing bowl, combine the drained tuna, chopped eggs, celery, and red onion.
- Add Flavorings: Stir in mayonnaise, sweet pickle relish, and Dijon mustard. Mix until all components are well combined.
- Season: Season with salt and pepper according to taste.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least one hour to allow flavors to meld.
- Serve: Garnish with fresh parsley or dill before serving. Enjoy as a sandwich filling, atop a salad, or with crackers.