Go Back Email Link
–+ servings
bowl of tuna salad with egg and celery on the table.
Print Recipe
5 from 1 vote

Tuna Salad Recipe with Egg

Mom's Tuna Salad Recipe with egg, mayo and celery is simple and delicious. This old fashioned tuna fish salad is perfect in a sandwich, lettuce wraps or with crackers.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Servings: 6
Author: Dee
Cost: $10

Ingredients

  • 14 ounces canned tuna 2 cans
  • 2 hard boiled eggs peeled and chopped
  • 1 medium celery rib finely diced
  • ½ cup mayonnaise
  • pinch sea salt
  • pinch black pepper

Instructions

  • Drain and rinse tuna in a colander
  • Flake into smaller pieces, if needed
  • Add all ingredients to a large bowl, and mix well
  • Refrigerate until ready to serve

Notes

Refrigerate within 2 hours of serving, and keep in airtight container in fridge for 3-4 days.
If you are using tuna from a pouch or that is not packed in oil or water, you do not need to drain and rinse it.
You can add more mayo for a creamier salad if desired.

Nutrition

Calories: 212kcal | Carbohydrates: 0.4g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 94mg | Sodium: 285mg | Potassium: 143mg | Fiber: 0.01g | Sugar: 0.3g | Vitamin A: 139IU | Vitamin C: 0.02mg | Calcium: 22mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code