Egg salad with tuna

This egg and tuna salad first appeared in my kitchen one hectic morning when I didn't feel like making anything complicated. I had a can of tuna and a few eggs at hand, I quickly boiled the eggs, and the rest came together almost on its own. I make it every time I need something filling for breakfast or a cold lunch. It's simple, quick, and doesn't require hard-to-find ingredients.

Quick Info

Total time: 15 minutes
Preparation time: 8-10 minutes
Cooking time: 4-5 minutes (boiling the eggs)
Servings: 2-3
Difficulty: easy
Recipe type: breakfast or cold snack

Ingredients

1 can of tuna in its own juice
4 eggs
1 red onion (or green onion)
3-4 tablespoons of cream cheese
2 teaspoons of mustard
salt and pepper to taste

Preparation method

1. Place the eggs in a pot with water and salt to boil. Once the water starts to boil, let them cook for 4-5 minutes for a creamier consistency.
2. Drain the tuna well from the liquid. If there are larger pieces, you can break them apart with a fork.
3. Chop the onion as finely as possible. If using green onion, cut the white part and some of the green part.
4. After boiling, place the eggs under cold running water to cool them quickly. Peel them and cut them into cubes.
5. Mix the chopped eggs with the drained tuna, chopped onion, cream cheese, and mustard.
6. Season with salt and pepper to taste. Mix everything until you get a cohesive mixture.
7. For serving, you can keep a few slices of egg for decoration if you like.
8. Serve the salad with slices of toasted bread.

Why I make this recipe often

I love it because it's quick and doesn't involve complicated techniques. It can be stored in the fridge if there are leftovers, and the ingredients are almost always on hand. I use it for breakfast, but it also works for lunch or as a snack.

Tips and variations

Tips

If you want firmer eggs, leave them boiling for an extra 1-2 minutes. For a lighter texture, you can mash the eggs finer with a fork before mixing them with the other ingredients.

Substitutions

You can use green onion if you want a milder flavor. If you don't have cream cheese, you can try using well-mashed fresh cheese.

Variations

Sometimes I add a few thin slices of cucumber or a bit of bell pepper, but the base of the recipe remains the same. You can skip the mustard if you don’t like it, but it adds a slight tangy flavor.

Serving ideas

I eat it with toasted bread. It also goes well with salty crackers or on slices of tomatoes as an appetizer.

Frequently asked questions

Can I use tuna in oil instead of tuna in its own juice?
Yes, but drain it well from the oil first. The flavor will be slightly more intense.

Can I prepare the salad the night before?
Yes, but the flavor of the onion intensifies overnight. If you don’t want it to be too strong, add it before serving.

Can I omit the cream cheese?
You can omit it, but the texture will be less creamy. Substitute with a bit of Greek yogurt if you have it.

How long does it last in the fridge?
The salad lasts one day, at most two in the fridge, in a closed container.

Can I use mayonnaise instead of cream cheese?
Yes, but it will be heavier and have a different taste. The amount is up to you, according to your preference.

Nutritional values

Estimated per serving:
Calories: 230-250 kcal
Protein: 18-20 g
Fat: 12-15 g (depends on the cream cheese)
Carbohydrates: 3-5 g

Values are approximate and may vary depending on the brand of ingredients.

Storage and reheating

The egg and tuna salad can be stored in the fridge in a lidded container. It’s best consumed within 24-36 hours. I do not recommend reheating; it is served cold. If kept longer, the texture of the eggs changes, and the onion becomes too strong.

 Ingredients: 1 can of tuna in its own juice, 4 eggs, 1 red onion (or green onion), 3-4 tablespoons of cream cheese, 2 teaspoons of mustard, salt/pepper

 Tags:  egg salad tuna salad