Ingredients
Scale
- 2 large eggs, hard-boiled
- 1 can tuna (5 oz), drained
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- ¼ cup celery, diced
- ¼ cup red onion, diced
- 1 tablespoon fresh dill (or 1 teaspoon dried dill)
- Salt and pepper to taste
- 4 leaves lettuce (optional, for serving)
- Crackers or bread (optional, for serving)
Instructions
- In a saucepan, cover eggs with water and bring to a boil. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes.
- Transfer eggs to a bowl of ice water and let cool for a few minutes.
- Drain tuna and place in a mixing bowl. Break it up into smaller pieces with a fork.
- Peel and chop the cooled eggs into small pieces. Add to the bowl with tuna.
- Add mayonnaise, Dijon mustard, celery, red onion, dill, salt, and pepper to the bowl. Mix well.
- Taste and adjust seasoning if needed.
- Serve on lettuce leaves or with crackers/bread as desired.
Notes
- Store leftovers in the fridge for up to 2 days.
- Replace mayonnaise with Greek yogurt for a lighter version.
- Use canned tuna in water for a lower-fat option.
- Pat dry tuna and boiled eggs to prevent a watery salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg