Classic Tuna Salad with Egg

The ultimate tuna salad recipe with egg! This creamy, dreamy version is packed with flavour and ready in minutes. Perfect for sandwiches, crackers, or just a cheeky forkful! You'll never buy shop-bought again.

Alright, let's dive into the wonderful world of tuna salad recipe with egg ! ever find yourself staring into the fridge, thinking, "what on earth am i going to make for lunch?".

Honestly, that's me, like, every single day. but, fear not, my friends, because i've got the perfect solution. this tuna salad recipe with egg is a total lifesaver.

It's easy, quick, and tastes absolutely divine.

The Quintessential Comfort Food: Tuna Salad with Egg

This isn't just any tuna salad recipe with egg . we're talking proper comfort food. think creamy, dreamy, and packed with flavour.

It's way better than those boring tinned tuna sandwiches you might remember. this traditional tuna salad recipe has been around for ages, for good reason, offering a comforting familiar taste.

Perfect on bread, crackers or even straight from the bowl - no judgement here! a proper creamy tuna sandwich filling.

From Humble Origins to Lunchtime Legend

The tuna salad recipe with egg is a true classic, probably dreamed up by some savvy home cook wanting to jazz up a simple can of tuna.

While its exact origin is a bit murky, it's a staple in delis and kitchens across the uk and beyond.

This recipe is super easy, trust me. we're talking 15 minutes of prep, 10- 12 minutes for the eggs, and then chilling time.

This recipe makes about 4 servings.

Why You'll Fall Head Over Heels for This Recipe

Honestly? because it's delicious and also good for you! tuna is packed with protein and omega-3 fatty acids, which are brilliant for your heart and brain.

This is a great recipe for a quick lunch, picnic, or even a light dinner. what makes this homemade tuna salad so special is how easily you can customise it.

Now let's talk about a chicken salad chick tuna salad, i have never tried it, but they say it's amazing and that will be for another recipe.

This tuna and relish combination is a winner, believe me.

Next step? The glorious list of ingredients.

Okay, here's that section you asked for. I've tried to keep it super conversational and real. Let me know what you think!

Ingredients & Equipment: Let's Get This Show on the Road!

So, you're craving a tuna salad recipe with egg ? ace! first things first, gotta gather our bits and bobs.

No fancy-pants michelin star stuff here, just good, honest ingredients and tools. honestly, half the fun is the prep. i remember one time trying to make a fancy dinner for a date and completely flubbing the ingredients.

Let's avoid that catastrophe, yeah?

Main Ingredients for a Bangin' Tuna Salad

Here's what you'll need. Don't skimp on quality with the mayo – it makes a HUGE difference.

• Eggs: 4 large ones. We're going for perfectly hard-boiled.
• Tuna: 2 cans (about 5 ounces/142g each). Drained well is key! Nobody likes a soggy sarnie. I've experimented and tuna in olive oil gives a richer flavour, just saying.
• Mayo: 1/2 cup (113g) . Good quality, full-fat. You want that creamy tuna sandwich perfection, right?
• Celery: 2 tablespoons , finely chopped. Adds that essential crunch.
• Red Onion: 2 tablespoons , finely chopped. A bit of zing!
• Lemon Juice: 1 tablespoon . Fresh is best!
• Dijon Mustard: 1 teaspoon . For that little oomph .
• Salt & Pepper: 1/4 teaspoon each. Adjust to taste!
• Paprika: A pinch (optional). Makes it look pretty.

Seasoning Notes: Spice It Up (Or Not!)

Essential spice combinations make this a homemade tuna salad worth bragging about. we're going for classic here. though i'm a fan of a sweet tuna salad with a tiny bit of mango chutney.

• Dijon and Lemon: This combo is like a handshake between flavours. Trust me.
• Salt and Pepper: The backbone. Don't be shy!
• Optional Extras: A dash of Worcestershire sauce is really good.

For enhancers, a little sprinkle of garlic powder can be good. if you want to make something like a chicken salad chick tuna salad then you can use a tuna and relish mixture.

Quick Substitutions: Ran out of Dijon? A bit of English mustard will do in a pinch!

Equipment Needed: Keep It Simple, Stupid!

No need for crazy gadgets. Keep it chill.

• Saucepan: For boiling the eggs. Obviously.
• Mixing Bowl: A medium-sized one will do nicely.
• Fork: For flaking the tuna and eggs.
• Knife & Cutting Board: For chopping the veg.

Household Alternatives: Don't have a fancy cutting board? A clean plate will work. Don't have a knife. then stop trying to cook. honestly.

Okay, here's that section of the article, all chatty and casual, just like we talked about. Hope you like it!

Cooking Method: Getting Down and Dirty with Tuna Salad

Let's be honest, who doesn't love a good tuna salad? it's a classic for a reason. today, we are making my go-to tuna salad recipe with egg .

It is seriously the best tuna salad ever, and it's so simple even i can't mess it up. but there are secrets to making a great one, rather than a meh one, you know? so, grab your cans of tuna, and let's dive in!

Prep Like a Pro (Even If You're Not)

First things first, mise en place , darlings! it sounds fancy, but it just means getting your stuff together. chop your celery and red onion.

I like mine super finely chopped, no one wants big chunks of onion in their sandwich! this is essential amish tuna salad procedure that gives the best results.

I’m telling ya.

Time-Saver Tip: Hard-boil your eggs the night before. Honestly, it’s a game-changer for busy week days.

Safety Note: If using a knife, don't cut towards yourself, alright? We want delicious tuna salad, not a trip to the A&E. And always wash your hands! Seriously. Don't be gross.

Step-by-Step: Tuna Time!

Here’s the lowdown.

1. Hard-boil those eggs: pop 4 eggs in a pan, cover with cold water, and bring to a boil. reduce the heat and simmer for 10- 12 minutes .

   Then, straight into an ice bath!

2. Peel and Dice: Once cool, peel those little devils and chop them up. Not too fine, you want some texture!

3. Tuna time: drain 2 (5-ounce/142g) cans of tuna really well. i like to press it with the back of a spoon to get all the water out.

   Soggy tuna salad? no, thank you! flake the tuna in a bowl. i prefer tuna in water but tuna in oil works great too!

4. Mix it up: add your chopped eggs, celery, red onion, ½ cup (113g) mayo (go for a good one!), 1 tablespoon lemon juice, 1 teaspoon dijon mustard, and ¼ teaspoon each of salt and pepper to the tuna.

5. Gentle Does It: Mix gently until just combined. Overmixing is the enemy! It turns into a weird paste.

6. Chill Out (Optional): Cover and chill for at least 30 minutes . This lets the flavors meld together. Trust me, it's worth it.

7. Serve and Devour: Serve on your favorite bread, crackers, or even straight out of the bowl. I won’t judge.

Pro Tips: Level Up Your Tuna Game

Secret Ingredient: A pinch of sugar! Sounds weird, but it balances the acidity. You can thank me later. I've noticed that adding this to sweet tuna salad really brings out the flavor.

Common Mistake: Too much mayo. Easy does it! You can always add more, but you can't take it away.

Make-ahead magic: you can make this a day ahead. just keep it in an airtight container in the fridge. the best tuna salad is always made ahead of time and chilled.

I find that it's even better the next day.

So there you have it! my super simple but amazing tuna salad recipe with egg . it's my take on traditional tuna salad recipe , perfect for a quick lunch or a picnic.

It might even rival that chicken salad chick tuna salad that everyone raves about. give it a go and let me know what you think! what is better than the creamy tuna sandwich .

You know that you will never look at a tuna and relish salad the same way again once you try it!

Alright, let's dive into some extra bits and bobs to make your tuna salad recipe with egg the best it can possibly be! honestly, these little tweaks can really elevate it from "meh" to "omg, this is amazing!".

Recipe Notes: Elevating Your Tuna Salad Game

Serving Suggestions: Plate It Like a Pro

Presentation matters, innit? ditch the boring blob on a plate! for a simple yet elegant touch, try serving your tuna salad recipe with egg on a bed of crisp lettuce leaves.

Think fancy lettuce cups for a low-carb option. you could also get all cheffy and use a cookie cutter to make fun shapes on toast.

Who says homemade tuna salad can't be fun? as for sides? crispy potato chips (salt and vinegar, obvs!) are a classic, but a light cucumber salad or some baby carrots would be great too.

A glass of chilled white wine or even a sparkling elderflower pressé will complete the meal.

Storage Tips: Keep It Fresh, Keep It Safe

Right, let's talk storage, because nobody wants dodgy tuna. this traditional tuna salad recipe keeps well in the fridge for up to 3 days, stored in an airtight container.

Important! make sure it's properly chilled. freezing isn't really recommended, as the mayo tends to separate and get a bit weird.

But, if you must freeze, portion it out and use within a month. to reheat, just let it thaw in the fridge overnight.

Give it a good stir before serving, you know? you want it to go back to its creamy tuna sandwich glory.

Variations: Get Creative with Your Tuna

Feeling adventurous? let's spice things up! for a sweet tuna salad , try adding a handful of raisins or chopped grapes.

Or how about a dollop of mango chutney? for a dietary swap, if you're watching the waistline, swap out half the mayo for greek yogurt.

Seriously, you won't even notice the difference, and it adds a bit of extra protein. another quick tip! if you're a big fan of the chicken salad chick tuna salad , then go ahead and try adding some chopped dill pickles!

Nutrition Basics: Goodness in Every Bite

Let's get down to brass tacks. this tuna salad recipe with egg is packed with protein from the tuna and eggs, which keeps you feeling fuller for longer.

That's why it's the best tuna salad ! it's also a good source of omega-3 fatty acids, which are great for your heart and brain.

Just be mindful of the mayonnaise, as it's high in fat. but hey, a little bit of what you fancy does you good, right? on average, one serving has roughly 350-400 calories.

Right then, that's it from me! honestly, making a proper tuna salad recipe with egg is easier than putting on your slippers.

So go on, give it a go! experiment, have fun, and create your own version. you know, it's all about finding what you like.

You got this!

Frequently Asked Questions

What's the best way to avoid a watery tuna salad recipe with egg? No one wants a soggy sarnie, right?

Absolutely! The key is to drain the tuna really, really well. Press it against a strainer to remove any excess water or oil. You can even pat it dry with paper towels for extra insurance against a soggy sandwich. Also, using room temperature ingredients helps it emulsify better, keeping water from being released as easily.

Can I make this tuna salad recipe with egg ahead of time? I'm trying to be more organised, you know?

You certainly can! In fact, it's often better the next day as the flavors have a chance to meld together properly. Just store it in an airtight container in the fridge for up to 3-4 days. Just be sure to give it a good stir before serving as the mayonnaise might separate slightly. It's like a good curry, it's always better the next day!

What are some good variations to this classic tuna salad recipe with egg? I'm feeling a bit adventurous!

Ooh, plenty! For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce. If you're after a Mediterranean vibe, try adding chopped olives, sun-dried tomatoes, and a sprinkle of oregano. For a healthy twist, mash half an avocado into the mixture for creamy texture and added nutrients. You could even add a dollop of cream cheese or creme fraiche if you are feeling boujee!

Is there a healthier substitute for mayonnaise in this tuna salad recipe with egg? I'm watching my waistline, you see.

Definitely! Greek yogurt is a fantastic alternative to mayonnaise. It adds a similar creaminess but with fewer calories and more protein. You could also try using a lighter mayonnaise or even a combination of mayonnaise and plain yogurt to cut down on the fat content. Just start with a smaller amount and adjust to taste.

How do I make sure my hard-boiled eggs are perfectly cooked and easy to peel for this tuna salad?

The key is to avoid overcooking them! Place the eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat to a simmer and cook for 10-12 minutes. Immediately transfer the cooked eggs to an ice bath to stop the cooking process. Adding a pinch of salt to the boiling water can also help with easier peeling. Pro tip: older eggs tend to peel easier than fresh ones.

How long does tuna salad with egg last in the fridge, and how should I store it?

Tuna salad with egg will generally last for 3-4 days in the refrigerator when stored properly. Make sure to keep it in an airtight container to prevent it from drying out or absorbing other odors from your fridge. If you notice any off smells or changes in texture, it's best to discard it for safety reasons. When in doubt, throw it out - better safe than sorry!

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