Ingredients
Scale
- For the Hard-Boiled Eggs:
- 6 large eggs (pasture-raised if possible, for richer yolks)
- 1 tablespoon white vinegar (optional, helps prevent cracking and makes peeling easier)
- Water to cover
- For the Tuna Salad:
- 2 cans (5 ounces / 142g each) high-quality tuna, packed in water or olive oil, drained very well. (I prefer solid white albacore in water for a cleaner tuna flavor, but oil-packed offers more richness.)
- 1/2 cup (120g) good quality mayonnaise (full-fat recommended for best flavor and creaminess; use your favorite brand)
- 1/4 cup (about 1 large stalk) celery, finely diced (for that essential crunch)
- 1/4 cup (about 1/4 medium) red onion, finely minced (for a bit of sharp bite; green onion or shallots can be substituted for a milder flavor)
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- 1 tablespoon Dijon mustard (for tang and depth of flavor)
- 1 tablespoon fresh lemon juice (for brightness, cuts through the richness)
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- Optional additions for garnish or mixing in:
- Paprika (sweet or smoked, for garnish)
- A pinch of cayenne pepper (for a little heat)
- 1 tablespoon sweet pickle relish or chopped dill pickles (for extra tang and sweetness/sourness)
- 1 tablespoon capers, rinsed and roughly chopped (for a briny kick)
Instructions
- For the Hard-Boiled Eggs:
- 6 large eggs (pasture-raised if possible, for richer yolks)
- 1 tablespoon white vinegar (optional, helps prevent cracking and makes peeling easier)
- Water to cover
- For the Tuna Salad:
- 2 cans (5 ounces / 142g each) high-quality tuna, packed in water or olive oil, drained very well. (I prefer solid white albacore in water for a cleaner tuna flavor, but oil-packed offers more richness.)
- 1/2 cup (120g) good quality mayonnaise (full-fat recommended for best flavor and creaminess; use your favorite brand)
- 1/4 cup (about 1 large stalk) celery, finely diced (for that essential crunch)
- 1/4 cup (about 1/4 medium) red onion, finely minced (for a bit of sharp bite; green onion or shallots can be substituted for a milder flavor)
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- 1 tablespoon Dijon mustard (for tang and depth of flavor)
- 1 tablespoon fresh lemon juice (for brightness, cuts through the richness)
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- Optional additions for garnish or mixing in:
- Paprika (sweet or smoked, for garnish)
- A pinch of cayenne pepper (for a little heat)
- 1 tablespoon sweet pickle relish or chopped dill pickles (for extra tang and sweetness/sourness)
- 1 tablespoon capers, rinsed and roughly chopped (for a briny kick)
Nutrition
- Serving Size: One Normal Portion
- Calories: 300-380