Tuna Salad with Boiled Eggs and Crunchy Toppings
This wholesome Tuna Salad combines protein-packed boiled eggs with flaky tuna, green onions, and a delightful crunch from almonds and a pop of sweetness from dried cranberries. Perfect as a light lunch or a filling snack, this recipe is easy to prepare, nutritious, and bursting with flavor. Enjoy it on its own, in a wrap, or atop a bed of greens.
ingredients
- 2 large eggs
- 1 can (5 oz) tuna, drained
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 green onions, finely chopped
- 1/4 cup sliced almonds, toasted
- 1/4 cup dried cranberries
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
steps
- 1.
In a small pot, bring water to a boil and carefully add the eggs. Cook for 9-12 minutes for hard-boiled eggs.
- 2.
Once cooked, remove the eggs and place them in cold water to cool. Peel and chop the eggs once cooled.
- 3.
In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, and chopped green onions. Stir until well mixed.
- 4.
Gently fold in the chopped boiled eggs, toasted almonds, and dried cranberries. Season with salt and pepper to taste.
- 5.
Serve immediately or chill in the refrigerator for about 30 minutes to enhance flavors. Garnish with fresh parsley if desired.
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