Tuna Salad with Egg - Chicken of the Sea
Prep Time
10 minutes
Cook Time
9 minutes
Total Time
19 minutes
Yields
2
Directions
- Place eggs in a pot, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 9 minutes. Immediately transfer to an ice bath to stop cooking and ensure easy peeling.
- Open your tuna can and press the lid down firmly to remove all excess liquid. For tuna in oil, pat the flakes with a paper towel to prevent a greasy salad.
- In a medium bowl, whisk together the mayo/yogurt, mustard, relish, and seasonings. This ensures the flavor is evenly distributed before adding the proteins.
- Gently fold in the flaked tuna and chopped eggs. Use a fork or spatula to stir until just coated, keeping the egg pieces and tuna flakes visible for better texture.
- For the best flavor, let the salad rest in the refrigerator for 30 minutes to allow the seasonings to meld.
Ingredients
- 1 (5 oz) can or packet of Chicken of the Sea® Chunk Light or Albacore Tuna, drained.
- 2 large hard-boiled eggs, cooled, peeled, and chopped.
- 2 tablespoons of high-quality mayonnaise or plain Greek yogurt.
- 2 tablespoons each of diced celery and red onion.
- 1 teaspoon Dijon mustard and 1 tablespoon of dill pickle relish or chopped capers.
- Salt, black pepper, and a dash of paprika or lemon pepper to taste.