Creamy Tuna and Egg Salad

Creamy Tuna and Egg Salad

This Creamy Tuna and Egg Salad is a fresh, satisfying meal packed with tender tuna, perfectly cooked eggs, and crunchy vegetables tossed in a rich, creamy dressing. Easy to prepare at home, this deesviral kitchen favorite is perfect for a quick lunch, light dinner, or meal prep.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 4 large eggs, hard-boiled
• 2 cups romaine lettuce, chopped
• 1 medium carrot, shredded
• 1/4 cup red onion, finely chopped
• 1/2 cup mayonnaise
• 2 tablespoons plain Greek yogurt
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Preparation Steps

1. Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, remove from heat, cover, and let stand for 10–12 minutes. Transfer to ice water, then peel and cut into quarters.

2. Prepare the Tuna: Drain the canned tuna thoroughly and transfer it to a large mixing bowl. Flake gently with a fork.

3. Prepare the Vegetables: Wash and chop the lettuce, shred the carrot, and finely chop the red onion.

4. Make the Creamy Dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and black pepper until smooth.

5. Combine the Salad: Add the shredded carrot, red onion, and parsley to the tuna. Pour in the dressing and gently stir until everything is evenly coated.

6. Add the Lettuce: Fold in the chopped lettuce just before serving to keep it fresh and crisp.

7. Assemble and Serve: Spoon the creamy tuna mixture into serving bowls. Arrange the hard-boiled egg quarters on top and sprinkle with a little extra black pepper.

Closing

Fresh, creamy, and full of flavor, this homemade tuna and egg salad is perfect for any day of the week. Give it a try, share your results, and follow deesviral for more delicious homemade recipes.