Creamy Tuna and Egg Salad: Quick, Healthy, and Delicious
A protein-packed tuna and egg salad made with simple ingredients like flaked tuna, hard-boiled eggs, cucumber, onion, and a creamy lemon dressing. Perfect for meal prep or a light lunch.
Equipment
- Medium Mixing Bowl
- Knife
- Cutting Board
- Saucepan
- Spoon
Ingredients
For the Salad
- 1 can tuna in water or oil, drained
- 2 eggs hard-boiled and chopped
- 1/4 cup red onion finely diced
- 1/2 cucumber chopped
- 1/4 cup sweet corn optional
- 1 tbsp fresh parsley chopped
For the Dressing
- 2 tbsp mayonnaise or Greek yogurt
- 1/2 lemon juiced
- 1/4 tsp salt to taste
- 1/8 tsp black pepper freshly ground
Instructions
- Boil the eggs for 10–12 minutes, transfer to ice bath, peel, and chop.
- In a bowl, combine tuna, chopped eggs, cucumber, red onion, corn, and parsley.
- In a separate bowl, whisk together mayonnaise, lemon juice, salt, and pepper.
- Pour the dressing over the salad mixture and gently stir to combine.
- Serve immediately or chill for 15–30 minutes for deeper flavor.
Video
Notes
You can make this salad ahead and refrigerate it for up to 3 days. Swap mayo with Greek yogurt or avocado for a lighter option. Great for sandwiches or lettuce wraps!
