This Tuna Egg Salad is packed with protein, flavor, and simple ingredients! It's the perfect lunch or no oven dinner option. Tuna salad with egg is great served as lettuce wraps or as a sandwich with toasted bread.
In a small mixing bowl combine all the dressing ingredients and mix until smooth and creamy.
1/3 cup mayonnaise, 1 tablespoon dijon mustard, ¼ teaspoon onion powder, ¼ teaspoon sea salt or kosher salt, ⅛ teaspoon black pepper
In a separate mixing bowl, add the drained tuna and use a fork to break it up into small chunks.
2 cans (5 oz each) tuna in water
Add the celery and pickles and stir to combine.
2 stalks celery, 1/2 cup chopped dill pickles
Add the creamy dressing over top and mix together.
Stir in the chopped hard-boiled eggs.
2 hard-boiled eggs
Serve right away as lettuce wraps, on a bed of lettuce, or inside toasted bread as a sandwich. You can also cover the bowl with a lid or plastic wrap and refrigerate for 1-2 hours before serving (for a chilled tuna egg salad).Optional garnishes : sliced hard-boiled eggs and/or chopped parsley.
Notes
Tip : I prefer this salad cold after it has had time to chill in the fridge for 1-2 hours. Leftovers keep really well, in an airtight container, for up to 4 days so it makes the perfect lunch all week long. Mustard : Substitute with your favorite mustard - spicy mustard, stone grain mustard, or regular yellow mustard. Tuna : I prefer using albacore tuna in water when I make tuna salad. Make sure that whatever you use, that it's packed in water and drained well. Nutrition Information : This is for 1 serving of the tuna egg salad (made with full fat mayo) and does not include any bread or lettuce, or additional garnishes. One serving of the salad is equal to approximately 1/3 cup.