Spicy tuna egg salad. Make midweek lunch/dinner prep a cinch, plus save time, by whipping up a quick salad with protein packed tuna and hard boiled eggs. Then toss with a creamy dressing combining the deliciousness of mayonnaise, dijon mustard, fresh lemon juice and chopped dill. It’s a real flavor sensation!
Why I Love This Salad
A simple can of tuna is one of my favorite ways to whip up an effortless meal any time of the day. Combine it with another protein, eggs, and you have a delicious mashup that’s totally addictive. The flavors of classic egg salad brings in the creaminess, and then the tuna jumps in with that savory, ultra-flavorful touch. Add a hint of chopped green chilies, and a generous dollop of mayo dressing, and you have a humble lunch staple.
The best part? This amazingly customizable lunch can be your lazy lunch and secretly impressive at the same time. Add an Asian touch with kewpie mayo, scallions (spring onions) and sesame oil. To serve this, spread on toast, tuck into a wrap, pile over warm rice or eat straight from the bowl. How can you not love a dish that’s this effortlessly delicious?
Key Ingredients In Spicy Tuna Egg Salad
- Tuna - Good quality canned tuna.
- Eggs - The classic egg salad ingredient.
- Green chilies - Add the heat.
- Herbs - Fresh dill.
- Mayonnaise - The key dressing ingredient.
- Dijon mustard - For the creamy dressing.
How To Make Spicy Tuna Egg Salad
Prep the ingredients - First, boil the eggs. Pop your eggs into a pot filled with water, bring to a boil, and then simmer for about 8-10 minutes. Peel and chop them into chunky pieces. Next, the tuna. Drain the canned tuna really well and you can use a fork to flake it into smaller pieces. Dice some green chillies and chop up fresh dill.
Make the creamy base - Stir in dijon mustard. And lemon juice to the mayonnaise. Add a a pinch of salt and ground white pepper, and mix.
Combine everything - Add all the prepped ingredients to the bowl of mayonnaise. Gently fold so the eggs don’t turn into a paste. At this stage, give it a taste and adjust the seasonings. Add more chilies, salt, or mayo to suit your taste. If the salad is too thick, add a splash of lemon juice to loosen it up.
Spicy Tuna Egg Salad
Ingredients
- 6 eggs, hard boiled
- 185 g canned tuna, drained
- 3 tablespoons chopped red onion
- 1 green chili, chopped
- 2 tablespoons chopped dill
- 2 tablespoons mayonnaise
- 2 teaspoons dijon mustard
- Juice of half of lemon
- Salt and white pepper to taste
Instructions
- Peel and chop the eggs.
- Place tuna, eggs, red onion, green chilies and dill in a bowl.
- Add mayonnaise, dijon mustard, and lemon juice.
- Season with salt and white pepper.
- Serve with crusty bread.
Video
Notes
- Make it light - Simply swap half of the mayonnaise with Greek yogurt.
- Optional toppings - Sesame seeds or furikake.
- More ways to serve - Straight from the bowl, with rice, or in a wrap or sandwich.
Nutrition
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Diva says