Tuna Egg Salad
A quick and easy recipe for Tuna Egg Salad that's just as delicious as you remember it! Perfect for sandwiches, salads, and more. It features tuna, hard-boiled eggs, celery, dill pickles, and a creamy, zingy dressing.
Servings: 4
Calories: 136kcal
Ingredients
- ½ cup light mayonnaise
- 1 ½ tablespoon whole-grain or Dijon mustard
- Generous ¼ teaspoon Kosher salt
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 2 (5-ounce) cans water-packed tuna, well-drained
- 3 hard-boiled eggs peeled and finely chopped
- ⅓ cup (about 2 stalks) finely chopped celery
- ¼ cup finely chopped dill pickles
- 2 tablespoons finely chopped red onion (about a ¼ of an onion)
Instructions
- In a large mixing bowl, add the mayonnaise, mustard, salt, paprika, and pepper and whisk to combine.
- Add the tuna, eggs, celery, pickles, and onion to the bowl and stir until all of the ingredients are evenly coated in the sauce and well mixed.
- Serve right away or cover with plastic wrap and refrigerate until chilled.
Nutrition
Calories: 136kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 560mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg