Okay, friends, gather ’round because I’m about to share a recipe that’s been the staple in my family for generations. For generations. Is it my grandma’s famous?tuna egg saladIs it comfort food in a bowl? I know that tuna salad gets a bad rap, but trust me on this one. What is not your average, dry, mayo-laden mess? Think of it more like a sophisticated egg salad, but with an savory twist. Is it lighter than some tuna salads I’ve tried? Is it like summer afternoons spent at my grandma’s house, the smell of freshly baked cookies? What is the best bread you’ve ever had? I swear, this recipe is practically magic!
What is tuna salad?
What is the difference between a “tuna egg saladIs that what it sounds like? What’s a beautiful combination of flaky tuna, creamy hard-boiled eggs, and dozens of other things? How do you make a delicious meal that comes together in perfect harmony? What is the difference between a classic tuna salad and that deviled egg filling? What are some of the best picnic ideas? What’s essentially taking the best parts of both and combining them into something even better. The beauty of this recipe is its simplicity. Is it fussy? Can you substitute Greek Yogurt for mayo? Is it lighter? I love the blank canvas of flavor, and that’s what I like about it.
Why you’ll love this recipe?
What are some good reasons to love this book?tuna egg saladFirst and foremost, the flavor is out of this world. The tuna adds a savory depth, the eggs provide sour richness, and the other ingredients – like the olive oil – add to the sweetness. Celery and onion – add a subtle crunch and tad of sharpness that perfectly balances everything. What is the secret ingredient of Dijon mustard? Is there anything you can do with it that you will not find anywhere else?
What is the best thing about this recipe? Is this recipe a lifesaver for busy weeknights? When you don’t have time to slave over a hot stove. What are some of the best things about a budget Canning tuna and eggs are pantry staples, so you probably already have most of the ingredients on hand.
What are some of the best ways to serve salads? Spread it on crackers for a quick snack, pile it high on toast for an easy lunch, or stuff it with whipped cream for the perfect snack. Is it better to make a croissant for your presentation? What’s your favorite way to serve it on a bed of lettuce?
What I love about this recipe, though, is the nostalgia it evokes. Every time I make it, I’m transported back to my grandma’s kitchen, surrounded by the warmth and comfort of her. Love of family. Is it a recipe that’s been passed down through generations? What will you cherish for years to come? Is it better than a deli case? I like it better than Chicken Salad, but don’t tell my mom I said it!
How do I make tuna egg salad?
Quick Overview
Making this tuna egg saladYou basically hard-boil some eggs, chop up a few veggies, and mix everything together with tuna. What’s a creamy dressing? What is the best way to keep the texture of a potato in your mouth? I am a total beginner in the kitchen. I’ve never made anything like this before.
Ingredients
What is the main salad?
• 2 (5-ounce) cans of tuna in water, drained well (I prefer albacore for its firm texture)
• 6 large eggs, hard-boiled, peeled, and chopped
• 1/2 cup mayonnaise (I like to use avocado mayo for a healthier option)
• 1/4 cup finely chopped celery (adds a nice crunch)
• 1/4 cup finely chopped red onion (for a little bit of zing)
• 2 tablespoons chopped fresh parsley (adds freshness and a pop of color)
What is the secret ingredient of Dijon mustard?
• 1 tablespoon lemon juice (brightens up the flavors)
• Salt and pepper to taste (don’t be afraid to season generously)
Optional Add-In
• 1/4 cup chopped dill pickles (for a tangy twist)
• 1/4 cup chopped sweet pickle relish (adds sweetness and texture)
• A pinch of red pepper flakes for a little bit of heat.
How do I follow the
Step 1: Hard-Boil the Eggs
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then remove from heat and cover, and let stand for 10 minutes. How do you transfer eggs to an ice bath to stop the cooking process and make them easier to cook. I always set a timer – overcooked eggs are the worst!
Step 2: Chop the Veggies
While the eggs are cooking, finely chop the celery and red onion. I want them to be small enough that they add texture without being overpowering. My kids are picky eaters, so I always chop my veggies!
Step 3: Peel and Chop the Eggs
Once the eggs are cool enough to handle, peel them and chop them into bite-sized pieces. I like to use an egg slicer for this – it makes the process so much faster and easier.
Step 4: Combine All Ingredients
In a large bowl, combine the drained tuna, chopped eggs, celery, red onion, parsley, Dijon mustard, salt, pepper, and pepper. Set aside. Lemon juice, salt and pepper. Mix well. Gently mix everything together until just combined. Do not overmix salad, as this can make it mushy.
Step 5: Taste and Adjust Seasonings
What is the best way to season a salad? If you like, you can add more salt, pepper, Dijon mustard, or lemon juice. I always add a little extra Dijon to my food. It just gives it that extra oomph!
Step 6: Chill Before Serving (Optional)
For the best flavor, cover the bowl and refrigerate.tuna egg saladFor at least 30 minutes before serving. What is the best way to chill a salad? I’m usually too impatient to wait, and it tastes amazing even if you eat it right.
What is the best way to serve it?
This tuna egg saladIs so versatile, and there are so many different ways to enjoy it!
What is a quick lunch?Spread it on crackers, toast, or croissants. What’s a good side dish to serve with potato chips? I love it on toasted sourdough bread with a slice of tomato!
For a Light Dinner:Serve it on a bed of lettuce or spinach. Top with sliced avocado and a sprinkle of sunflower seeds for added flavor. What is my go-to dinner when I’m trying to eat healthy?
For a Picnic:What are some good picnic lunches to pack in a cooler? My kids love taking this to the park!
For a Fancy Brunch: Serve it in mini croissants or on cucumber slices for a more elegant presentation. Add a side of fresh fruit and a mimosa for a truly special occasion.
My family has always served this with sliced tomatoes and a dill pickle. It’s just not the same without the pickle! It cuts through the richness of the salad perfectly.
Top Tips for Perfecting Your Tuna Egg Salad
Okay, so I’ve made this tuna egg salad countless times, and I’ve learned a few tricks along the way to make it absolutely perfect:
Don’t Overcook the Eggs: This is crucial! Overcooked eggs will have a greenish ring around the yolk and will taste rubbery. Follow my hard-boiling instructions carefully to avoid this.
Drain the Tuna Well: Nobody wants a watery tuna salad! Make sure to drain the tuna really well before adding it to the bowl. I even like to squeeze out any excess water with a paper towel.
Don’t Overmix: Overmixing will make the salad mushy. Gently fold the ingredients together until just combined.
Use Fresh Ingredients: Fresh celery, red onion, and parsley will make a huge difference in the flavor of the salad. Don’t skimp on the quality of the ingredients.
Add a Touch of Acidity: The lemon juice or vinegar is essential for brightening up the flavors and preventing the salad from being too heavy. Don’t skip it!
Taste and Adjust: This is the most important tip of all! Taste the salad and adjust the seasonings to your liking. Don’t be afraid to experiment with different flavors.
I once tried adding a little bit of hot sauce to the salad, and it was surprisingly delicious! It added a nice kick without being too overpowering. I also sometimes swap out the mayonnaise for Greek yogurt to make it a bit lighter. It still tastes great, and it’s a healthier option.
Storing and Reheating Tips
This tuna egg salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 3 days.
Room Temperature: I wouldn’t leave it out for longer than 2 hours, especially if it’s warm out.
Refrigerator Storage: Store the salad in an airtight container in the refrigerator. This will help to prevent it from drying out and absorbing odors.
Freezer Instructions: I don’t recommend freezing this salad, as the mayonnaise will separate and the texture will change.
Glaze Timing Advice: Since there’s no glaze on this recipe, you don’t have to worry about that!
Just remember to always use a clean spoon when serving the salad to prevent contamination. I also like to put a piece of plastic wrap directly on top of the salad before covering it with a lid. This helps to keep it from drying out.
Frequently Asked Questions
Final Thoughts
So there you have it, my grandma’s famous tuna egg salad recipe! It’s a simple, yet incredibly satisfying dish that’s perfect for any occasion. Whether you’re looking for a quick lunch, a light dinner, or a fun picnic snack, this salad is sure to please. It’s truly a taste of home and happiness. If you love this recipe, you might also enjoy my classic egg salad sandwich or my creamy chicken salad. Both are family favorites! I can’t wait to hear how yours turns out! Be sure to leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about them too! Happy cooking!
Tuna Egg Salad
Ingredients
Main Ingredients
- 2 cups Cooked Tuna
- 3 large Hard-boiled Eggs Chopped
- 0.5 cup Mayonnaise
- 1 tablespoon Yellow Mustard
- 1 tablespoon Relish
- 0.25 cup Chopped Celery
- 0.25 cup Chopped Onion
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Preparation Steps
- Combine all ingredients in a bowl.
- Mix well until thoroughly combined.
- Serve on bread, crackers, or lettuce cups.
