A flavorful twist on the classic tuna and egg salad, perfect for a quick and satisfying meal.
Place the eggs in a pot and cover with cold water.
Starting with cold water helps prevent the eggs from cracking during cooking.
Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for 10 minutes.
This method ensures perfectly cooked eggs with a tender yolk.
Drain the hot water and rinse the eggs under cold water to stop the cooking process.
Cooling the eggs makes them easier to peel.
Peel the eggs and chop them into small pieces.
Use a sharp knife for clean cuts and uniform pieces.
Drain the canned tuna and place it in a mixing bowl.
Flake the tuna with a fork for better mixing.
Finely chop the onion and add it to the bowl with the tuna.
Red onion adds a mild sweetness and vibrant color.
In a separate bowl, mix the mayonnaise, Dijon mustard, smoked paprika, salt, and pepper.
Adjust the seasoning to your taste preference.
Combine the chopped eggs, tuna, onion, and dressing in the mixing bowl. Mix gently until well combined.
Mix gently to avoid breaking the eggs too much.
Serve the salad on bread, toast, or as a topping for greens. Enjoy!
Garnish with fresh herbs like parsley or chives for added flavor.
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