CLASSIC TUNA SALAD RECIPE WITH EGGS RECIPES

Name: Classic Egg Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 6 hard boiled eggs (peeled and chopped); 3 tablespoons mayonnaise; 1 teaspoon finely chopped red onion; 1/4 teaspoon kosher salt; fresh black pepper (to taste); 1/8 teaspoon sweet paprika (for garnish); chopped chives (for garnish)

CLASSIC EGG SALAD RECIPE - SKINNYTASTE

Classic Egg Salad Recipe - Skinnytaste image

This classic egg salad recipe can be enjoyed for breakfast on toast, or for lunch in a wrap, over salad or in a sandwich. Sometimes I just eat it with a spoon right out of the container!

Provided by Gina

Categories Breakfast Brunch Lunch Salad

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 7

Ingredients

6 hard boiled eggs (peeled and chopped)
3 tablespoons mayonnaise
1 teaspoon finely chopped red onion
1/4 teaspoon kosher salt
fresh black pepper (to taste)
1/8 teaspoon sweet paprika (for garnish)
chopped chives (for garnish)

Steps:

Combine all the ingredients and refrigerate until ready to eat.

Nutrition Facts : ServingSize 1 /2 cup, Calories 185 kcal, CarbohydrateContent 1 g, ProteinContent 9.5 g, FatContent 15.5 g, SaturatedFatContent 3.5 g, CholesterolContent 282 mg, SodiumContent 215.5 mg, SugarContent 2 g

TUNA NIçOISE SALAD RECIPE | BON APPéTIT

Tuna Niçoise Salad Recipe | Bon Appétit image

Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this tuna Niçoise salad.

Provided by Anna Stockwell

Yield 6–8 servings

Number Of Ingredients 12

Ingredients

¾ cup extra-virgin olive oil
¼ cup fresh lemon juice
2 Tbsp. Dijon mustard
1 tsp. honey
1 tsp. freshly ground black pepper
1 tsp. kosher salt, plus more
6 large eggs
1 lb. green beans, trimmed and/or new or baby potatoes, halved if larger
4 cups seedless cucumbers
3 cups oil-packed tuna
Olives, capers, peperoncini, pickles, or other pickled-briny ingredients (for serving)
Flaky sea salt

Steps:

Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.

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This classic egg salad recipe can be enjoyed for breakfast on toast, or for lunch in a wrap, over salad or in a sandwich. Sometimes I just eat it with a spoon right out of the container!
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Reviews 4.9
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