Tuna Egg Salad –

Here’s a simple and tasty Tuna Egg Salad recipe that’s perfect for sandwiches, wraps, or on its own!

Ingredients:

• 2 cans (5 oz each) tuna in water or oil, drained and flaked
• 4 large eggs, hard-boiled and chopped
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard (or yellow mustard if you prefer)
• 1 tbsp lemon juice (optional for a fresh tang)
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped (optional for crunch)
• 1 tbsp pickle relish or finely chopped pickles (optional for extra flavor)
• Salt and pepper, to taste
• Fresh parsley or dill, for garnish (optional)

Instructions:

1. Hard-boil the eggs: Place eggs in a pot and cover them with water. Bring to a boil, then reduce heat and let simmer for 10-12 minutes. Afterward, transfer the eggs to an ice bath to cool. Peel and chop them into small pieces.
2. Combine ingredients: In a large bowl, add the flaked tuna and chopped hard-boiled eggs. Then, mix in the mayonnaise, Dijon mustard, and lemon juice. Stir everything until well combined.
3. Add the veggies: Add in the chopped red onion, celery, and pickle relish (if using). Stir to mix everything evenly. Season with salt and pepper to taste.
4. Chill: For the best flavor, let the tuna egg salad chill in the fridge for about 30 minutes before serving. This allows the flavors to meld together.
5. Serve: Serve it on your favorite bread, crackers, or lettuce leaves for a low-carb option. Garnish with fresh herbs like parsley or dill, if desired.

Enjoy your fresh and creamy Tuna Egg Salad! It’s a great lunch or snack that’s both filling and easy to make.