Ingredients
4 hard‑boiled eggs, chopped
1 can (≈5 oz / 140‑150g) canned tuna, drained
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
½ cup celery, finely chopped
2 tablespoons red onion, finely diced
1 tablespoon fresh dill (or 1 teaspoon dried dill)
Salt and freshly ground black pepper, to taste
Lettuce leaves, bread or crackers (optional, for serving)
Instructions
- Hard‑boil eggs: cover eggs with water, bring to boil, then remove from heat, cover, and let sit for ~10 minutes. Transfer to ice water, peel, and chop.
- Drain tuna and flake into a bowl.
- Add chopped eggs, mayonnaise, Dijon mustard, celery, red onion, and dill. Mix gently until everything is combined.
- Season with salt and pepper. Taste and adjust as desired.
- Serve on lettuce, with crackers or bread, or chill in fridge for later use.
Notes
- To lighten up, replace some or all of the mayo with Greek yogurt or mashed avocado.
- Add crunch with diced bell pepper or shredded carrot.
- For a tangy twist, include pickles, capers, or a splash of lemon juice.
- Try herbs like parsley, chives, or tarragon instead of or in addition to dill.
- Make ahead: store in airtight container in fridge up to 3 days. Stir before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook / Hard‑Boil + Mix
- Cuisine: American / Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 320 kcal
- Sugar: 1g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 250mg
