It’s nice to have some essential crowd-pleaser recipes on hand for company, potlucks, parties, and picnics. Egg and tuna salad are two easy recipes that require only a few kitchen skills that hold well, can be made ahead of time, and taste delicious. I like to prepare gourmet tuna and egg salads since so many of the ingredients are used in both recipes. Here are the simple step-by-step directions and ways to serve them each.
The key to good tuna salad is to buy a quality product and adequately drain it. I buy canned albacore tuna, empty it into a colander for a few minutes, and then pressed against the colander to get any remaining liquid out. I then lay it on a paper towel to dry for a few minutes. You can also buy a top-quality product, yellowfin tuna, but I wouldn’t recommend paying the price difference since it is going to be mixed with other ingredients.
Mix the drained tuna with finely diced onion, celery, salt, and pepper. I like to add chopped pickles to my tuna salad (which I cut myself) and a splash of the juice from the jar, but if you do not like pickles, you can omit this. Then, the dressing is made from mayo, yogurt (to cut fat and calories—using all mayo is fine, but it will be heavier) and dried basil and celery salt. If you have fresh or dried dill, that works well, too, but I don’t keep those on hand.
Wickles Pickles is my favorite brand of pickles, and Duke’s mayo is a Southern staple. The tuna is refrigerated and can hold for around five to six days. Stir before using.
I love any egg recipe, and egg salad is no exception. After hard-boiling my eggs, I run them under cold water and peel. Be sure to rinse to remove any remaining shell, and lay on a paper towel to dry.
Now, here is a trick I used at my catering business, and I love this one! If you have a cooling rack, here is a second use for it besides holding delicious warm cookies. Lay the rack over your mixing bowl and push the eggs through it. Such an easy shortcut will keep your eggs the same size, which looks so pretty.
Pin This Post For Later!
To the bowl of eggs, add the mayo, yogurt (if cutting calories and fat), a dash of mustard, splash of pickle juice, salt and pepper. I also add a little dried basil, though thyme works well, too. I’m a fan of vinegar’s tart taste, so I add two tsp. of red wine vinegar to my egg salad recipe, but it is optional. You could also use apple cider or white vinegar. Mix and refrigerate until ready to serve. I like to sprinkle some pepper and paprika or cayenne pepper over the top for extra seasoning and to make it look professional.
Besides having an egg salad or tuna salad sandwich for lunch or a snack, you can also use it for entertaining. Pictured here, I’ve paired it with whatever I had on hand to make a pretty spread: crackers, Triscuits, butter toffee nuts, dates, wasabi snack mix, a variety of seedless grapes, and a cold bottle of Chardonnay. You could also use pita or tortilla chips or toasted baguette slices to spread the salads on. Isn’t it pretty?
Make it a Double Decker!
I like to make a stacked sandwich with a layer of egg salad and a layer of tuna salad between toasted multi-grain bread. I had fresh basil from my garden, so I added a few leaves to enhance the flavor. It tasted delicious, looks picture-perfect, but I will say that the sandwich is a little messy to eat since I subbed some of the mayo for plain yogurt to reduce the calories. I could also have refrigerated the sandwiches for a few minutes before cutting it so it would have held together better.
Maybe this recipe will inspire you to make both salads and use them in ways you hadn’t thought of. Do you have any other ways you like to eat tuna or egg salad?
Pin This Post For Later!
Check out our most popular food posts: