Why You’ll Love This Recipe

Amish Tuna Egg Salad is a wonderful blend of creamy, crunchy, and savory elements. The combination of tuna, eggs, and pickles gives it both texture and a slightly sweet contrast to the savory flavors. The dressing, made with mayonnaise and mustard, is rich and tangy, enhancing the overall flavor of the salad. It’s a versatile dish that can be served in various ways—on a bed of greens, in a sandwich, or as a hearty dip with crackers. Whether you’re looking for a light lunch, a quick dinner, or a dish for your next gathering, this salad is sure to please!

Ingredients

2 cans (5 oz each) tuna, drained
4 hard-boiled eggs, peeled and chopped
1/2 cup sweet pickles or relish, chopped (or dill pickles for less sweetness)
1/4 cup red onion, finely diced
1/4 cup celery, finely chopped
1/2 cup mayonnaise
1 tbsp yellow mustard
1 tbsp apple cider vinegar (or white vinegar)
1 tbsp sugar (optional, depending on how sweet you like it)
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the ingredients: In a large bowl, combine the drained tuna, chopped hard-boiled eggs, chopped pickles, diced red onion, and chopped celery.
Make the dressing: In a separate bowl, whisk together the mayonnaise, mustard, apple cider vinegar, and sugar (if using). Season the dressing with salt and pepper to taste. If you prefer a slightly sweeter salad, add more sugar or relish.
Combine the salad: Pour the dressing over the tuna and egg mixture and stir gently until everything is well-coated.
Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. You can serve it immediately, but chilling it enhances the taste.
Serve: Serve the Amish Tuna Egg Salad on a bed of lettuce, in a sandwich, or with crackers. You can also serve it as a dip with fresh veggies or pita chips.

Servings and Timing

Servings: 4-6 servings
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes

Variations

Add more veggies: For extra crunch and flavor, add diced bell peppers, shredded carrots, or even peas to the salad.
Spicy version: If you like a little heat, add a dash of hot sauce or some diced jalapeños to the salad.
Greek twist: Add some chopped Kalamata olives, crumbled feta cheese, and a squeeze of lemon for a Mediterranean twist on this classic.
Low-carb option: For a lower-carb version, serve the salad in lettuce wraps instead of bread or crackers.

Storage/Reheating

Storage: Store any leftover Amish Tuna Egg Salad in an airtight container in the refrigerator for up to 3 days. The salad can become even more flavorful after sitting in the fridge for a few hours.
Freezing: This salad is not recommended for freezing, as the mayonnaise and eggs don’t hold up well to freezing and thawing.
Reheating: This dish is best served cold or at room temperature, so there’s no need for reheating.

Conclusion

Amish Tuna Egg Salad is a delightful twist on the classic tuna salad, combining the rich flavors of tuna, eggs, and pickles with a creamy, tangy dressing. Whether you’re making it for lunch, a picnic, or a family dinner, this salad is easy to prepare and full of flavor. Customize it to your liking with different veggies, seasonings, or even fruits, and serve it in your favorite way—on bread, crackers, or as a dip. This dish is sure to become a staple in your recipe collection!