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Tuna & Egg Salad

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25min

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4 servings

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Enjoy a protein-packed and flavorful meal with this Tuna & Egg Salad, a perfect combination of savory tuna, hard-boiled eggs, and crisp vegetables. This refreshing salad is tossed in a zesty lemon and Dijon mustard dressing, creating a delightful balance of flavors. Serve it on a bed of lettuce or as a filling for sandwiches and wraps.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
2 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Fish

Mustard

Ingredients

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Steps

Read instructions and get ready to cook

1
Hard-boil the eggs

Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then remove the pan from heat, cover, and let the eggs stand for 10 minutes. Drain the water and cool the eggs under running cold water. Peel and chop the eggs.

2
Prepare the vegetables

Finely chop the celery stalks and red onion.

3
Prepare the dressing

In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice (from the lemon), salt, and black pepper until well combined.

4
Drain the tuna

Drain the tuna and flake it into a large bowl.

5
Combine ingredients

Add the chopped eggs, celery, red onion, and dressing to the bowl with the tuna. Gently toss until all ingredients are well combined.

6
Prepare the lettuce

Wash and dry the romaine lettuce. Tear the leaves into bite-sized pieces.

7
Serve and enjoy

Arrange the lettuce on a serving platter or individual plates. Spoon the Tuna & Egg Salad over the lettuce and serve immediately. Enjoy this refreshing and protein-packed salad.

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