If tuna salad and egg salad had a salad baby, it would be this delicious Tuna Egg Salad! This simple make-ahead cold lunch works great for meal prep or a picnic option. Turn it into a sandwich, lettuce wraps or dip for pita chips!
1 (5 ounce) can of tuna, drained
4 large hard boiled eggs, roughly chopped
2 ribs celery, diced
2 medium dill pickles, diced
1/4 small red onion, diced
1 tablespoonlemon juice
2 teaspoonsdijon mustard
1/2 teaspoongarlic powder
1/4 teaspoonfresh ground black pepper
Mix up the salad: In a large mixing bowl, add the can of tuna and use a fork to flake it into smaller pieces. Add all remaining ingredients including hard boiled eggs, celery, dill pickles, red onion, mayonnaise, lemon juice, dijon mustard, garlic powder, salt & pepper. Mix well until you’ve got a creamy, delicious looking tuna egg salad.
Serve & store: Portion into 3 or 4 meal prep containers if you’d like, and store in an airtight container in the fridge for up to 4 days.