Description
Amish Tuna Egg Salad is a creamy, protein-rich salad made with canned tuna, chopped hard-boiled eggs, and a tangy mayo-mustard dressing. It’s simple, comforting, and perfect for sandwiches, lettuce wraps, or served on its own as a quick meal.
Ingredients
- 2 cans (5 oz each) tuna, drained
- 4 hard-boiled eggs, chopped
- 1/3 cup mayonnaise (adjust to taste)
- 1 tbsp yellow mustard
- 1/4 cup celery, finely chopped (optional)
- 2 tbsp sweet pickle relish or chopped pickles
- Salt and pepper, to taste
- Optional: 1/4 tsp onion powder, paprika, chopped onions, or fresh herbs (parsley, dill, or chives)
Instructions
- In a large bowl, combine drained tuna and chopped hard-boiled eggs.
- Add mayonnaise and mustard; stir to combine.
- Mix in celery and relish or chopped pickles.
- Season with salt, pepper, and any optional spices or herbs to taste.
- Mix until well combined and creamy.
- Chill in the refrigerator for at least 30 minutes for best flavor (optional).
Notes
For a low-carb version, use dill pickles and low-carb mayo.Add herbs like parsley or dill for extra freshness.Include chopped onions or bell peppers for added crunch.Use more eggs for an egg-heavy variation.Stir in shredded cheddar for extra richness.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 370mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 170mg
