Tuna Salad with Egg: So Simple, Even Your Cat Could Make It (If They Had Opposable Thumbs)

Ever found yourself famished but too drained to cook? That’s where this egg-topped tuna salad comes in. It’s a breeze to make, lightning-fast, and requires minimal effort. Even cats with opposable thumbs could whip this up while you’re catching some Z’s, then enjoy it while giving you the silent treatment. This dinner is really something else with just a few ingredients. It is like homemade fast food, without driving through and ordering!

The Story Behind the Salad:

Explaining the History of the Salad

This is not your typical tuna salad. What’s the catch? An egg that has been precisely boiled and contributes both protein and a creamy texture to the mixture. On one of those days when I needed something quick but didn’t want to settle for something boring, I came up with the idea for the dish. By combining tuna, egg, mayonnaise, and a few vegetables, I was able to prepare a speedy and delicious lunch that has become my go-to option anytime I am hungry but do not want to spend an excessive amount of time in the kitchen. It’s like a salad superhero: it’s swift, it’s powerful, and it’s always there for you when you need it.

Why You’ll Love This Recipe

Now, this tuna salad with eggs is a winner for you for the simple reason that not only is it easy to do, but it’s also flavorful and a powerhouse of protein. Plus, it is super versatile. You could add any veggies or spice, do literally less yet still feel like a genius, if anything. It is a perfect recipe for busy days when one is craving something delicious and doesn’t want to invest too much time in the kitchen. No fancy cooking skills are needed, just a pinch of common sense and a dash of hunger!

Tuna Salad with Egg

Course: SaladsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

250 kcal

kcal

Ingredients

• 2 cans (5 oz each) tuna in water, drained

• 4 large hard-boiled eggs, chopped

• 1/2 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon lemon juice

• 1 small red onion, finely chopped

• 1 celery stalk, finely chopped

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon chopped fresh parsley (optional)

• 2 cups mixed greens or lettuce (optional, for serving)

Directions

• Prepare the ingredients: It's as simple as hard-boiling the eggs for around 10 minutes before chopping into small pieces.
• Mix the tuna and eggs: In a medium-sized bowl, combine drained tuna and diced hard-boiled eggs.
• Add the vegetables: Stir in the chopped red onion and celery for extra crunch and flavor.
• Make the dressing: mix together mayonnaise, Dijon mustard, lemon juice, salt, and black pepper in a small bowl until smooth.
• Combine and mix: Mix the dressing into the tuna and egg mixture. Gently mix everything until thoroughly coated.
• Optional serving suggestion: To add a refreshing touch, serve the tuna salad with mixed greens or lettuce.
  
• Chill: These need at least 30 minutes to chill before serving for maximum flavor.
• Garnish and serve: Garnish with chopped fresh parsley and serve!

Notes

• Kid-Friendly Adaptation:
  For a kid-friendly version of the Paleo Grilled Chicken Cobb Salad, follow these steps:
  Cook the chicken: Instead of grilling the chicken with seasoning, cook the chicken breasts at low heat in chicken broth to keep them moist and flavorful without the need for spices or sauces. You can cook the chicken on the stove top or in a slow cooker for tenderness.
  Set aside plain chicken: Once the chicken is cooked, set aside a portion for the kiddos, ensuring it’s plain, with no seasoning or sauce.
  Prepare the buffalo chicken: For the adults or those who enjoy more flavor, toss the remaining chicken with buffalo sauce (or a mild version if preferred). Broil the chicken for a few minutes until it gets crispy and caramelized.
  Assemble the salad: For the kids, serve the plain chicken with the mixed greens, avocado, hard-boiled eggs, tomatoes, and other salad ingredients. For adults or those with more adventurous palates, add the buffalo chicken to the salad for an extra kick.
  
  This adaptation ensures both adults and kids can enjoy the same meal with minimal fuss, making it easy to customize for various tastes!

Variations:

• Avocado Tuna Salad: Use mashed avocado instead of mayonnaise for a healthy, creamy option. For a refreshing variation, add a squeeze of lime juice and a handful of chopped cilantro.
•  Add crispy bacon to tuna salad for a smokey, flavorful flavor. The bacon provides a satisfying crunch and richness to the salad.
•  Add finely chopped dill or sweet pickles to tuna salad for a crisp and sour flavor. If you want a sweeter flavor, pickle relish is an excellent choice.

My Recipe Tips:

1. Boil eggs ahead of time: If not already boiled, do so while preparing other ingredients. It saves time and keeps things running smoothly.
2. Tips for perfectly boiled eggs: Avoid overcooking. Aim for 7-8 minutes of boiling time to achieve the perfect hard-boiled egg without the greenish yolk, which can make the eggs taste dry. After boiling, immediately place them in an ice bath to stop the cooking process.
3. Chop the vegetables finely-onions, celery. This will not allow the overpowering of any bites and thus will have balanced flavor in each bite..
4. Adjust mayo thickness: If mayo is too thick for the dressing, add lemon juice or olive oil to lighten it and ensure it coats everything without feeling heavy.
5. Avoid using extra bowls. Mix the dressing in a big bowl first, then add the remaining ingredients and carefully whisk. It eliminates the need to wash an additional dish and allows all of the tastes to blend effortlessly.
6. Gently fold in tuna, eggs, and vegetables. Overmixing can make your salad soggy. The goal is to preserve separate bits of tuna and egg for a more textured salad.

Storage instructions.

• This tuna salad with egg can be refrigerated in an airtight container for up to four days. It remains fresh and tasty, making it an excellent choice for meal preparation!

• Thawing may change the texture of the eggs and mayo, thus freezing is not recommended.
• To ensure freshness and food safety, keep salads at room temperature for no longer than 2 hours.
• For picnics or potlucks, bring a cooler with ice packs to keep it cold and safe to eat.

Ideas for Serving:

While I personally love digging into this tuna salad with egg straight from the bowl, here are some fun and creative ways to serve it when you’re in the mood for something a bit more substantial:

1. Sandwiches:Spread the salad between slices of your preferred bread, such as 90-second bread, cloud bread, or coconut flour bread. Sandwiches are a great way to enjoy fruit and vegetables. As an additional option, you may transform it into a tuna melt by adding cheese and toasting it.

2. Crackers: You can serve it with the crackers of your choice, or you can use them as a dipping vessel. You might try serving it with flaxseed crackers or baked tortilla chips for a spin on the traditional homemade version.

3. Vegetables:Place the tuna salad inside of a bell pepper that has been hollowed out, scoop it out using cucumber slices or mini bell peppers, or use other vegetables such as celery when you make this dish. When you want to add a little more something to your meal, try stuffing avocado halves with it.

4. Lettuce Wraps:For a lighter and more refreshing alternative to bread, wrap the salad in large lettuce leaves, such as Romaine or Bibb lettuce. Any lettuce that is large enough to be wrapped is just excellent for this!