Tuna salad with egg is a classic dish that combines the rich flavors of tuna and the creamy texture of hard-boiled eggs. This dish is not only delicious but also versatile, serving as a perfect option for lunches, picnics, and light dinners.
Historical Background
The origins of Tuna Salad Recipe with Egg are traced back to early 20th century America when canned tuna became a staple in households due to its affordability and long shelf life. The addition of eggs to tuna salad enhances its nutritional value, making it a more substantial meal.
Learn about the health benefits of omega-3 fatty acids, which are plentiful in tuna.
Health Benefits
- Tuna: A great source of high-quality protein and rich in omega-3 fatty acids, which are essential for heart health and cognitive function.
- Eggs: Provide high-quality protein and a range of essential nutrients, including vitamin D, B vitamins, and selenium.
Ingredient List
- Canned tuna in water or oil
- Hard-boiled eggs, chopped
- Mayonnaise or a healthier substitute like yogurt
- Celery, finely chopped
- Onion, finely minced
- Sweet pickle relish or chopped pickles
- Mustard (Dijon or yellow)
- Salt and pepper to taste
- Optional: chopped fresh herbs like parsley or dill
How To make Tuna Salad Recipe with Egg
- Prepare the Eggs: Start by boiling the eggs until they are hard-boiled, typically about 10 minutes. Cool, peel, and chop into bite-sized pieces.
- Mix Ingredients: In a large bowl, flake the drained tuna with a fork. Add the chopped eggs, celery, onion, relish, and mustard.
- Combine with Dressing: Mix in mayonnaise or yogurt, stirring until all ingredients are well coated. Season with salt and pepper.
- Chill and Serve: Refrigerate the salad for at least an hour to blend the flavors. Serve chilled.
Customization Options
To tailor the tuna salad to your dietary needs or preferences, consider the following:
- Keto-Friendly: Use full-fat mayonnaise and omit the sweet pickle relish.
- Vegan: Substitute tuna and eggs with chickpeas and vegan mayonnaise.
- Add-Ins: Include ingredients like chopped apples for sweetness or walnuts for crunch.
Common Mistakes and Tips
- Avoid using tuna in oil without draining it properly, which can make the salad too greasy.
- Be careful not to overcook the eggs to avoid a chalky yolk.
Serving Suggestions
- Sandwich: Serve between slices of whole grain bread or stuffed in a pita.
- Salad: On a bed of mixed greens for a low-carb option.
- Snack: Scoop it with crackers or cucumber slices.
Storage and Make-Ahead Tips
Tuna salad with egg can be stored in an airtight container in the refrigerator for up to 3 days. For best results, check out this guide to meal prepping salads to keep your salad fresh and tasty.
FAQs
- Can I use canned tuna in oil instead of water? Yes, but ensure to drain it thoroughly to prevent a soggy salad.
- What are the best types of eggs to use for this recipe? Fresh, organic eggs are recommended for the best flavor and nutritional content.
- How long does tuna salad with egg last in the fridge? Properly stored, it lasts for up to 3 days.
For those interested in other nutritious and simple recipes, consider exploring options such as pesto eggs, which can add a flavorful twist to your breakfast routine.
This comprehensive guide to making tuna salad with egg offers everything you need to know to prepare this nutritious and versatile dish. Whether you’re enjoying it as a sandwich, a light dinner, or a part of your meal prep, this recipe is sure to satisfy.
Tuna Salad Recipe with Egg
Ingredients
- 2 cans (5-6 ounces each) of tuna in water, drained
- 4 hard-boiled eggs, chopped
- ½ cup mayonnaise (or yogurt for a healthier option)
- 2 tbsp sweet pickle relish
- 1 tbsp Dijon mustard
- ¼ cup finely chopped celery
- ¼ cup finely chopped red onion
- Salt and black pepper, to taste
- Optional: chopped fresh parsley or dill for garnish
Instructions
- Prepare the Eggs: Place eggs in a saucepan covered by water. Bring to a boil, then cover and turn off the heat. Let sit for 12 minutes. Remove eggs, cool in ice water, peel, and chop.
- Combine Ingredients: In a large mixing bowl, combine the drained tuna, chopped eggs, celery, and red onion.
- Add Flavorings: Stir in mayonnaise, sweet pickle relish, and Dijon mustard. Mix until all components are well combined.
- Season: Season with salt and pepper according to taste.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least one hour to allow flavors to meld.
- Serve: Garnish with fresh parsley or dill before serving. Enjoy as a sandwich filling, atop a salad, or with crackers.
