Description
A light and hearty tuna egg salad, perfect for quick lunches or dinners, combining flavors and textures for a satisfying meal.
Ingredients
- 1/3 cup mayo
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper – to taste
- 2 (3.5 oz) cans tuna – drained well and flaked
- 3 chilled hard-boiled eggs – peeled and chopped
- 1/4 cup chopped red onion
- 2 tablespoons pickle relish
Instructions
- In a medium-large bowl, mix the mayo, Dijon mustard, paprika, garlic powder, salt, and pepper until a creamy, thick dressing forms.
- Add the drained tuna, chopped hard-boiled eggs, and chopped red onion to the bowl; gently fold everything together until coated with the dressing.
- Season with additional salt and pepper to taste and serve over greens, on toast, or with crackers and fresh-cut veggies.
Notes
For added creaminess, a spoonful of Greek yogurt may be included. Letting the salad rest in the refrigerator enhances the flavor.
