Description
A creamy and tangy tuna egg salad that’s perfect for picnics, lunches, or dinner. Quick to prepare and delicious!
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 with a fork
- 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 mayonnaise, Dijon mustard, paprika, garlic powder, and a pinch of salt and pepper until a creamy consistency forms.
- Gently fold in the tuna, chopped eggs, red onion, and pickle relish until everything is well combined.
- Taste and adjust the seasoning, adding more salt and pepper if needed.
- Serve this delightful salad over a bed of greens, on toasted bread, or accompany it with crackers and fresh-cut vegetables.
Notes
For best flavor, allow the salad to rest for at least 30 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American