Tuna Egg Salad Recipe
A creamy, quick tuna egg salad made with simple ingredients. Perfect for sandwiches, breakfast, or a light meal.
Ingredients
- 2 L hard-boiled eggs
- 1 small can tuna, drained very well
- 2-3 small pickles, finely chopped
- 1 green onion, finely sliced
- 1 tbsp mayonnaise
- ½ tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Place the eggs in boiling water and cook for 9–10 minutes until fully hard-boiled.
- Transfer to cold water and let them cool completely.
- Peel and grate the eggs on a fine grater.
- Add the drained tuna to the bowl along with the chopped pickles, green onion, mayonnaise and mustard. Season with salt and pepper.
- Mix until creamy and well combined.
- Taste and adjust seasoning as needed.
Notes
Notes
- Grating the eggs gives the salad a much creamier texture
- Drain the tuna well to avoid excess moisture
- Adjust seasoning carefully since pickles and tuna are already salty