Tuna Fish Salad With Egg
Creamy tuna fish salad with eggs is made with solid white tuna, chopped eggs, celery, dill, pickles, and celery salt. It's a classic deli-style lunch and ready in 15 minutes.
Ingredients
- 1 (5-ounce) can solid white tuna, packed in water, drained well
- 2 hard-boiled eggs, peeled and patted dry
- 3 tablespoons mayonnaise or more to taste
- 1 diced celery stalk
- ¼ teaspoon celery salt, add more to taste
- 2 teaspoons chopped fresh dill
- 2-3 tablespoons diced red onion
- 1 kosher dill pickle finely chopped or 3 tablespoon pickle relish, drained and patted dry
- black pepper to taste
Instructions
- Drain the tuna very well and add it to a mixing bowl. Flake with a fork.
- Chop the eggs into small pieces and add them to the bowl.
- Add the celery, red onion, dill, and chopped pickle. Toss gently.
- In a small bowl, stir together the mayonnaise, Dijon mustard, and celery salt.
- Add half the mayonnaise and fold until combined. Add more mayonnaise until it reaches your desired level of creaminess.
- Season with black pepper and additional celery salt if needed.
- Serve on toast, as a sandwich, or wrapped in lettuce leaves.
Notes
Storage
Store tuna salad with egg in an airtight container in the fridge. It keeps well for up to 3 days. Stir before serving. Do not freeze.
Nutrition
Calories: 334.6kcalCarbohydrates: 6.9gProtein: 23.4gTotal Fat: 23.2gSaturated Fat: 4.7gCholesterol: 225.1mgSodium: 875.7mgPotassium: 255.6mgFiber: 0.3gSugar: 5.5gNet Carbohydrates: 6.6g
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