Tuna Egg Salad

Easy, quick, simple and nutritious meal. If you’re tired of basic tuna salad you should try this one. Adding hard-boiled eggs makes the tuna salad extra creamy. I love to serve on piece of sourdough toast, piled with fan slices of avocado, chopped green onions and some Black Cumin seeds for a extra taste.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Appetizer, Breakfast and Lunch, Main Dish, Salads, Seafood, Snack

Cuisine American, Polish

Servings

Calories 2 kcal

Equipment

Mixing bowl

Ingredients

Here is what you need

6 Large hard boiled eggs, shredded or diced
2 (5-ounce) can Tuna packed in water, well drained
3 green onions, thinly sliced
2 tablespoons Mayonnaise
1 tablespoon lemon juice
1/4 teaspoon Paprika
1/4 teaspoon freshly ground pepper
Kosher salt to taste

Topping

1 Avocado sliced
1 teaspoon Black Cumin seeds

Instructions

Shred the eggs in a large mixing bowl, add the drained tuna and use a fork to break apart any large pieces of tuna.
Add chopped green onions, mayonnaise, salt, and pepper, then give it a good stir with a fork. Check the seasoning and add more salt and pepper if needed.
This type of creamy salad is best served cold, so refrigerate it at least 30 minutes before serving.
Serve over sourdough bread slices, top with slices of avocado, and sprinkle with more green onions and black cumin seeds.

Notes

STORAGE INSTRUCTIONS:

Refrigerate: This Tuna egg salad keeps well for at least two to tree days in the refrigerator. Cover with plastic wrap or put it in an airtight container. Stir well before serving.

Freezing: Do not freeze, as the eggs and mayo both lose their texture after freezing.

Nutrition

Calories: 2kcalCarbohydrates: 0.4gProtein: 0.1gFat: 0.01gSaturated Fat: 0.002gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.002gSodium: 1mgPotassium: 17mgFiber: 0.2gSugar: 0.1gVitamin A: 60IUVitamin C: 1mgCalcium: 4mgIron: 0.1mg

Keyword Eggs, Tuna, Tuna Salad

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