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This classic Egg Salad (or Tuna Salad) Recipe is one of my very favorite foods of all time. It’s perfect served in sandwich form, over a bed of lettuce or with crackers.
For as long as I can remember, egg salad has been. It means comfort food to me in the simplest of forms. As a child I remember my mom making a batch most Saturdays to serve on sandwiches, always on white bread, and always toasted.
Now I make it for my family, and can hardly wait for a sandwich to be toasted, sneaking spoonfuls right out of the bowl to pile on a saltine. That first bite, then second, and third are always the most satisfying bites that I know, each time leaving me wondering how I could ever crave anything more.
If you’ve never made egg salad (or tuna salad, which, for us, is just egg salad with tuna added), it’s as basic as basic can get. Or at least the Egg Salad Recipe that I’m sharing is a basic rendition of it. Over the years I’ve tried a variety of additions, like garlic salt, paprika, dill, or cayenne, and I’ve seen others who get creative adding extra oomph with ingredients like olives, or avocado. While I admit egg salad in any form is mighty good, the most basic of recipes is my favorite. Maybe it reminds me of Saturdays as a child? And Saturdays are always a good thing.
A few Egg Salad Recipe notes:
- The basic components and proportions are listed below as a starting place, so adjust according to your preference.
- I’ve used both sweet salad cubes and dill salad cubes. They’re both equally tasty, but the dill pickle cubes are hard to beat.
- For plain egg salad, add another egg to the recipe below and delete the tuna, or if you’d like more tuna (my husband likes for me to double it up), just add more, then add enough mayonnaise, mustard, pickle cubes, and salt and pepper to achieve the preferred consistency.
- Yes, that’s a potato masher up there. Over the years, I’ve used it to mash more eggs than potatoes. It works great!
I hope you enjoy this as much as I have over the years. Maybe it will become your Saturday lunch favorite too?
- 6 large eggs, boiled and peeled (for egg salad, delete the tuna and add one more egg)
- 3 ounces (approximately) canned tuna fish in water, drained
- 3 tablespoons mayonnaise
- 1 tablespoon mustard
- 2 tablespoon dill salad cubes (sweet salad cubes can be used as well)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- additional salt and pepper to taste
- Mash eggs up. Add all other ingredients. Mix until combined well.
- Salt and pepper to taste.
*Again, for plain egg salad, add another egg and delete the tuna. Or if you’d like more tuna, just add more, then add enough mayonnaise, mustard, pickle cubes, and salt and pepper to achieve the preferred consistency.
Updated on by Amy Johnson
What began as a place for me to explore and share about my random hobbies and interests, has morphed into mostly sharing recipes — essentially a living, breathing, growing cookbook that is my absolute pleasure to share with you. The recipes here are simple, easy to prepare and nourishing for body and soul. Read more…
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