Tuna Salad with Grated Pickled Egg
This Tuna Salad with Grated Pickled Egg is the perfect lunch recipe. It’s healthy, light and delicious. Perfect as a meal prep item to enjoy throughout the week. You’re going to love this easy to make recipe.
Enjoy this tuna salad recipe it on toast, tuck it inside of a wrap, or scoop it up with crackers or vegetables. No matter how you serve it, you’re going to love this delicious combination.
Recipe Ingredients
- Canned Tuna: Use one 12 ounce can of drained tuna. This yields about 9 ounces of meat.
- Vegetables / Herbs: Dice celery, shallots, and jalapeno. Roughly chop the fresh parsley and dill. You’ll want the celery and shallots to be close in size. The jalapeno can be finely diced.
- Dressing: Combine mayonnaise, Dijon mustard, fresh squeezed lemon juice, kosher salt, cracked black pepper, onion powder and garlic powder in a bowl. Whisk well.
- Pickled Eggs: You will need hard boiled pickled eggs for this recipe. Store bought are fine.
How to Make Tuna Salad with Grated Pickled Eggs
Grab a large mixing bowl, combine mayonnaise, Dijon mustard, fresh squeezed lemon juice, kosher salt, cracked black pepper, onion powder, and garlic powder. Whisk well. Next, add the diced shallots, diced celery, and finely diced jalapeno.
Then, add the chopped Italian parsley and dill. Open a can of tuna and drain off the excess liquid. Add the tuna to the mixing bowl. Gently fold until well combined. As a final step, grab your microplane grater to grate one hard boiled pickled egg over the tuna salad. Serve and enjoy.
Storage
Store any leftovers in an airtight container in the refrigerator for four to five days. Serve chilled.
Frequently Asked Questions
Yes! You can use a regular hard boiled egg instead of a pickled egg. However, the pickled egg add a lot of flavor.
Enjoy over toasted bread, tuck it in a wrap or serve it with crackers.
Other Salad Recipes to Consider Trying
Tuna Salad with Grated Pickled Egg
Equipment
- 1 large mixing bowl
- 1 microplane grater
Ingredients
- 12 ounces canned tuna, drained
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, fresh squeezed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- kosher salt, to taste
- cracked black pepper, to taste
- ½ cup celery, diced small
- ⅓ cup shallot, diced small
- 2-3 tablespoons jalapeno, finely diced, remove seeds and veins
- 1-2 tablespoons Italian parsley, chopped small
- 1-2 tablespoons dill, chopped small
- 1 hard boiled pickled egg, grated over the top
Instructions
- Grab a large mixing bowl, combine mayonnaise, Dijon mustard, fresh squeezed lemon juice, kosher salt, cracked black pepper, onion powder, and garlic powder. Whisk well.
- Next, add the diced shallots, diced celery, and finely diced jalapeno. Fold in the chopped Italian parsley and dill. Mix well.
- Open a can of tuna and drain off the excess liquid. Add the tuna to the mixing bowl. Gently toss until well combined.
- Then, use your microplane grater to grate one hard boiled pickled egg over the tuna salad. Serve and enjoy.
2 Comments on “Tuna Salad with Grated Pickled Egg”
Decided to try this because the pickling add ons were outside of the norm & looked interesting. I made this while visiting & experimenting on family & everyone loved it. The salad by itself was delish but the pickled beets, onions & egg put it over the top. Definitely plan on trying the other recipes on this site.
Super easy
The flavors this has is amazing.
Also the looks is off the hook. How ever you make it it will deserve a photo for sure.