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Canned Tuna Egg Salad

The Perfect 2 in 1 Classics giving you high protein, low carb, healthy combined salad.
Course: canned tuna, catherines plates, classic salads, egg salad, eggs, healthy eating, high protein, low carb, Main Course, Main Dish, Salad, tuna, tuna fish
Cuisine: American
Author: Catherine's Plates

Equipment

  • cutting board & sharp knife
  • large mixing bowl & spatula
  • measuring cups & spoons
  • strainer & small bowl
  • pot for boiling eggs

Ingredients

  • 2 (4-5 oz) cans tuna, drained well
  • 4 medium hard boiled eggs, peeled & chopped
  • 2 ribs celery, rinsed & diced
  • 1/4 medium red onion, diced
  • 3 dill pickle spears, chopped
  • 1/2 lemon, juiced
  • 1/2 cup mayonnaise (I use olive oil mayonnaise)
  • 2 TBS dijon mustard
  • 1/4 tsp salt (season to taste)
  • 1/4 tsp black pepper (season to taste)
  • 1/4 tsp dill weed (season to taste)

Instructions

  • In a large mixing bowl place drained tuna and using a fork break it into pieces. Add chopped hard boiled eggs.
    NOTE: use any method you like to make your hard boiled eggs.
  • Dice celery and red onion and add to bowl with tuna and eggs. Add in chopped pickles.
    NOTE: you can replace the pickles with a couple TBS of dill relish if desired.
  • Add in lemon juice, mayonnaise, mustard, salt, pepper, and dill weed.
    NOTE: switch mayonnaise for greek yogurt or do half mayo & half yogurt.
  • Stir all ingredients together until well combined. Chill in refrigerator to meld all flavors together.
    Serve as a sandwich, on lettuce, with crackers, or anyway you like. Enjoy.