Tuna Egg Salad

I love making tuna egg salad because it’s one of those versatile recipes I can serve on sandwiches, tucked into lettuce wraps, or enjoyed by the spoonful for a quick lunch or light dinner.

📝 Ingredients

• 3 large hard boiled eggs
• 15 ounces canned chunk light tuna (drained well)
• 1/2 cup mayonnaise
• 1/2 cup diced celery (1/8" dice)
• 1/4 cup finely chopped red onion
• 1 tablespoon dill relish (or sweet)
• 1 tablespoon sliced green onions
• 1 tablespoon Dijon mustard
• 2 teaspoons lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

👨‍🍳 Instructions

1. 1Chop the Eggs – Use a chef's knife to roughly chop the hard boiled eggs into smaller pieces. Add to a large bowl.
2. 2Make the Salad – In the large bowl with the eggs, add the drained tuna, mayonnaise, celery, red onion, relish, green onions, mustard, lemon juice, salt, and pepper. Stir to combine, mixing well until the egg yolks are incorporated.
3. 3To Serve – Season with more salt and pepper as desired. Serve immediately or cover and refrigerate until ready to use.