Tuna and Egg Salad
Over the past few years I’ve gotten lazy when I make tuna salad. It’s usually a rushed salad that only consists of a tuna, pickle relish and a little celery if I take the time to make it. It’s no where as good as Mom’s tuna salad. She always took the time to make a big batch of delicious tuna salad filled with veggies, fresh herbs, and most importantly, eggs.
So today I took the time to make tuna salad like mom use to make. I like to use 2 chopped boiled eggs per can of tuna. This ratio makes a salad that’s about half egg and half tuna. I like to use albacore tuna, but regular tuna also works great in this recipe because the addition of eggs will help offset the stronger flavor of the tuna.
For vegetables, I added freshly chopped celery, spring onions and fresh dill. Dill is a great herb to pair with both chicken and eggs. You can add more or less veggies depending on your tastes and what you have on hand. For more flavor, I also added freshly squeezed lemon juice, freshly cracked black pepper and a little Dijon mustard.
I served this salad over a bed of fresh spinach with crackers, but it’s also wonderful as a sandwich with fresh sliced tomatoes.
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Tuna and Egg Salad
- 6 spring onions, sliced
- 4 stalks of celery, diced
- 2 small cans tuna, drained well
- the juice of 1 lemon
- 1 tablespoons Dijon mustard
- 4 hard boiled eggs, chopped
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh Dill
Combine all ingredients in a large bowl and mix well to combine.
Refrigerate until ready to serve.
This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are 100% my own.