Description
This creamy and flavorful Amish Tuna Egg Salad combines tuna and hard-boiled eggs with a tangy dressing, making it a versatile and satisfying dish. Perfect for sandwiches, crackers, or a fresh bed of lettuce.
Ingredients
Scale
- 1 can (5 oz) tuna, drained
- 4 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet pickle relish
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the tuna and chopped hard-boiled eggs.
- Add the mayonnaise, Dijon mustard, sweet pickle relish, celery, red onion, and fresh parsley. Mix well until all ingredients are evenly combined.
- Season with salt and black pepper to taste.
- Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve on a bed of lettuce, in a sandwich, or with crackers.
Notes
For extra crunch, add chopped pickles or extra celery. This salad is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes