Ingredients
Equipment
Method
Step-by-Step Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, and let sit for 10-12 minutes. Transfer to ice bath for 5 minutes before peeling.
- Open canned tuna, drain liquid, and flake it into a large mixing bowl.
- Finely chop celery and onion, then add to the bowl with tuna.
- Add mayonnaise and mustard, and mix gently until combined.
- Chop hard-boiled eggs and fold them into the tuna mixture.
- Season with salt and pepper to taste, mixing everything together.
- Cover and refrigerate for at least 30 minutes to chill.
- Serve on whole grain toast, in lettuce cups, or as a sandwich filling.
Nutrition
Notes
Use fresh eggs for better peeling and consider adding baking soda when boiling. Letting the salad chill improves flavor.
