Tuna Egg Salad

This deliciously creamy Tuna Egg Salad combines tin tuna with boiled eggs, taking the classic tuna salad up a notch.

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Course: Lunch

Keyword: Eggs, Salad, Tuna

Prep Time: 10

Cook Time: 10

Total Time: 10 10

Servings:

Calories: 100kcal

Author: S Jones

Ingredients

1 12 Ounce Can Tuna, Drained
4 Hard Boiled Eggs, Cooled and diced
2 TBSP Celery, Finely Chopped
¼ Cup Mayonnaise
1 TBSP Dill Relish
1 tsp Yellow Mustard
¼ tsp Celery Seed
¼ tsp Seasoned Salt
¼ tsp Black Pepper

Instructions

Drain the can of tuna and add the tuna to a large bowl.
Dice the boiled eggs and add them to the bowl.
Finely chop the celery and add it to the bowl as well.
Add the rest of the ingredients - mayonnaise, dill relish, yellow mustard, celery seed, seasoned salt, and black pepper - to the bowl.
Mix all of the ingredients together.
Cover and refrigerate until ready to serve.
Leftover tuna egg salad can be kept in an airtight container in the refrigerator for up to 3-5 days.
Stir before using. Salads containing mayonnaise don't freeze well.

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Notes

Notes:

It doesn't matter if the canned tuna is in water or oil, as this will be drained out before adding to the salad. Make sure to flake out the tuna when adding it to the bowl.
This recipe is best made with chilled hard-boiled eggs.
If you prefer dijon or honey mustard instead of yellow mustard, you can use them instead. Even try whole grain mustard for a delicious flavour.

Nutrition

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.