Ingredients
Equipment
Method
- Place eggs in a saucepan and cover with cold water. Bring to a gentle boil, then turn off the heat, cover, and let sit for 10 to 12 minutes. Transfer to an ice bath, peel, and chop into bite-sized pieces.
- Drain the tuna completely and flake it with a fork in a mixing bowl until light and crumbly.
- In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and balanced.
- Add chopped eggs, celery, and onion to the tuna. Pour the dressing over the mixture and gently fold until evenly combined without over-mashing.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld and texture to firm up.
Nutrition
Notes
Drain tuna thoroughly to prevent a watery salad. For a lighter texture, replace part of the mayonnaise with plain Greek yogurt. Add chopped parsley, dill, or a pinch of paprika for extra flavor. Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.
