Savory Tuna & Egg Salad: A Southern Classic for Busy Days
By Dr. Cindy Tanzar
Looking for a delicious and protein-packed lunch recipe that will keep you fueled throughout your busy week? Look no further than this delightful Tuna & Egg Salad! This classic Southern dish is not only tasty but incredibly versatile, making it a perfect go-to for any meal. Whether you enjoy it in a lettuce wrap, on a sandwich, or simply with a fork, this salad is sure to become a favorite in your household.
The Perfect Meal Prep Solution
With its generous servings and healthy ingredients, Tuna & Egg Salad is ideal for meal prepping. With just a few simple ingredients, you can whip up a batch that will last you throughout the week, ensuring you always have a nutritious lunch option at the ready. Plus, it’s rich in protein thanks to the tuna and eggs, making it a satisfying choice that will keep hunger at bay.
Healthy Versatility Tuna & Egg Salad
One of the best aspects of this recipe is its adaptability. You can easily modify it according to your preferences. Want to leave out the celery? No problem! Prefer to add extra pickles? Go for it! This recipe is all about making it your own, so feel free to get creative.
Serving Suggestions
While this Tuna & Egg Salad is fantastic on its own, here are a few serving suggestions to enhance your meal experience:
- Lettuce Wraps: For a low-carb option, spoon the salad into crisp lettuce leaves for a refreshing wrap.
- Veggie Slices: Spread the salad on raw zucchini or cucumber slices for a crunchy and healthy snack.
- Sandwiches: Use it as a filling for sandwiches or wraps for a hearty lunch.
- Salads: Toss it on top of a bed of greens for a protein-packed salad.
The Recipe: Tuna & Egg Salad
Servings: Makes 4 servings
Ingredients:
- 3 (5 oz) cans of tuna, packed in water
- 3 hard-boiled eggs
- 1/2 cup mayonnaise
- 1 Tbsp Dijon mustard (optional, but recommended)
- 1/4 cup dill pickles, chopped
- 1/4 cup celery, chopped (optional)
- 1/4 cup red, white, or Vidalia onion, chopped
- Pink Himalayan salt and black pepper, to taste
Directions:
- Make the Dressing: In a medium bowl, whisk together the mayonnaise, Dijon mustard (if using), and a sprinkle of pink Himalayan salt and black pepper to taste.
- Add Tuna: Drain the cans of tuna and add the tuna to the bowl. Along with the tuna, mix in the chopped dill pickles, celery (if using), and onion. Stir together, breaking up any large chunks of tuna as you mix.
- Incorporate Eggs: Dice the hard-boiled eggs and gently fold them into the tuna mixture. Be careful not to overmix; you want to keep that lovely texture!
Enjoy!
This Tuna & Egg Salad is not only quick and easy to make, but it’s also a hearty dish that offers a satisfying combination of flavors and textures. It’s perfect for those who lead busy lives yet still want to enjoy nourishing meals. So why not give it a try? You’ll love how this elegant yet simple dish can elevate your lunch game and keep you coming back for more. Happy cooking!