Ingredients for Tuna Egg Salad
- Hard Boiled Eggs
- Canned Tuna
- Celery
- Green Onion
- Sweet Pickle Relish
- Mayonnaise
- Lemon Pepper Seasoning
- Salt
- Hot Sauce
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How to Make Tuna Egg Salad
- Hard-boil 3 large eggs. Once cool, peel and coarsely chop.
- In a medium bowl, combine 1 (5 ounce) can tuna (drained), 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon chopped celery, 1 tablespoon chopped red onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Gently fold in the chopped hard-boiled eggs.
- Stir until well combined. Taste and adjust seasonings as needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld (this step is optional but recommended).
- Slice the remaining hard-boiled egg (if using another egg) into thin rounds.
- Serve the tuna egg salad on crusty bread, breadsticks, crackers, or with fresh vegetables such as carrots and celery sticks. Garnish with the sliced egg rounds.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
18g
Fat
14g
Carbs
3g