TUNA EGG SALAD RECIPE

TUNA EGG SALAD RECIPE

Tired of the same lunch routine, but don’t have a lot of time to make something new? Look no further than this delicious, quick and easy tuna & egg salad! This protein-rich combination is a great way to liven up your midday meal, whether you’re eating it on its own, or in the form of a delicious sandwich.

TUNA EGG SALAD RECIPE
Mediterranean Tuna & Egg Salad

Ingredients:
• 4 hard boiled eggs
• 2 cans 5 oz tuna (in water)
• 1/3 cup mayonnaise or low fat greek yogurt
• 1/4 cup black olives, pitted, rough chopped
• 2 Tablespoons sun-dried tomatoes (tomatoes in oil), chopped
• 2 Tablespoons red onion, chopped
• 2 Tablespoons capers, chopped
• 2 Tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground oregano
• 1/4 teaspoon freshly ground pepper
• Salt to taste
• 1⁄2 teaspoon apple cider vinegar
• Chopped fresh mixed herbs & lettuce (optional)
• Lemon wedge (optional)

Instructions:
1. Begin by hard-boiling the eggs. Place them in cold water in a saucepan and bring to a boil. Once boiling, reduce heat to low, cover and let simmer for 8-10 minutes. When the eggs are done, drain the hot water and run cold water over the eggs. Peel and set aside.

2. In a medium bowl, combine the tuna, mayonnaise (or yogurt), olives, sun-dried tomatoes, red onion, capers, olive oil, garlic powder, oregano, ground pepper, salt and apple cider vinegar.

3. Chop the hard-boiled eggs and add to the tuna mixture. Stir everything together until your salad is evenly mixed and you’ve reached your desired consistency (if you’d like it a bit more moist, add more mayonnaise or oil).

4. Serve your tuna & egg salad on your favorite bread (or by itself with some optional fresh herbs & lettuce), and enjoy immediately. Add a squeeze of lemon juice for a zesty finish, if desired. Enjoy!

Tuna Egg Salad
Tuna Egg Salad

Ingredients:
• 4 hard boiled eggs
• 2 cans 5 oz tuna (in water)
• 1/3 cup mayonnaise or low fat greek yogurt
• 1/4 cup diced green onion
• 2 Tablespoons dijon mustard
• 2 Tablespoons dill pickle relish
• 2 Tablespoons diced fresh parsley
• Salt and pepper to taste
• 1 teaspoon prepared horseradish
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon celery seed

Instructions:
1. Begin by hard-boiling the eggs. Place them in cold water in a saucepan and bring to a boil. Once boiling, reduce heat to low, cover and let simmer for 8-10 minutes. When the eggs are done, drain the hot water and run cold water over the eggs. Peel and set aside.

2. In a medium bowl, combine the tuna, mayonnaise (or yogurt), diced green onions, dijon mustard, dill pickle relish, parsley, salt, pepper, horseradish, garlic powder, onion powder, paprika and celery seed.

3. Chop the hard-boiled eggs and add to the tuna mixture. Stir everything together until your salad is evenly mixed and you’ve reached your desired consistency (if you’d like it a bit more moist, add more mayonnaise or dill pickle relish).

4. Serve your tuna & egg salad on your favorite bread (or by itself with some optional tomatoes and lettuce), and enjoy immediately. Enjoy!

FAQ and Recipe Video Tutorial

Q: How long does tuna & egg salad last in the fridge?
A: Tuna & egg salad can last up to 5 days in the refrigerator, when properly stored in an airtight container.

Q: What other ingredients could I use instead of mayonnaise?
A: You could also substitute the mayonnaise with creamy vegan yogurt, olive oil, or even Greek yogurt.

For a detailed tutorial on Tuna Egg Salad, watch the video below:

Recommended Product

Check out this Tuna & Egg Salad Shaker from Amazon for an even easier and breezier way to make your tuna & egg salad in no time!


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