Print

Irresistible Tuna Egg Salad Recipe with Pickles – Easy & Healthy

tuna egg salad - featured image
Print Recipe

A quick, protein-packed tuna egg salad with pickles that’s creamy, crunchy, and full of flavor. Perfect for sandwiches, snacks, or light lunches.

Ingredients

Scale
  • 1 can solid white or chunk light tuna, drained
  • 2 hard-boiled eggs, peeled and chopped
  • 1/4 cup dill pickles, finely chopped
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon or yellow mustard
  • Salt and pepper to taste
  • Optional: Fresh parsley, chopped
  • Optional: Sprinkle of paprika or squeeze of lemon juice

Instructions

  1. Boil the eggs: Place eggs in a pot of cold water and bring to a boil. Reduce heat to simmer for 10 minutes. Remove and cool in ice water before peeling and chopping.
  2. Drain the tuna: Open the can and drain the liquid completely.
  3. Chop the pickles: Finely dice the dill pickles.
  4. Combine the ingredients: In a medium bowl, add the chopped eggs, drained tuna, pickles, mayonnaise, mustard, salt, and pepper.
  5. Mix well: Use a fork or whisk to mix everything together until evenly incorporated. Taste and adjust seasoning if needed.
  6. Optional garnish: Sprinkle fresh parsley or paprika on top for added flair and flavor.
  7. Serve immediately or chill in the fridge for 10-15 minutes to let the flavors meld together.

Notes

Cool boiled eggs in ice water for easy peeling. Drain tuna thoroughly to avoid a watery salad. Adjust creaminess by adding more mayo or substituting with Greek yogurt.

Nutrition

Keywords: tuna salad, egg salad, healthy salad, quick recipe, protein-packed, gluten-free, low-carb

Find it online: https://norasfoods.com/irresistible-tuna-egg-salad-recipe-with-pickles-easy-and-healthy/