Tuna Egg Salad
The secret to this tuna egg salad is to remove the boiled egg yolks, mash the yolks, and mix it with mayo and a dash of white pepper!
Ingredients
- 4 eggs
- 1 can tuna*
- 1 cup chopped celery (about 2 stalks)
- 1/2 cup chopped red onions (about 1/4 medium onion)
- 10 tbsp Japanese Kewpie Mayo (or regular mayo)**
- 1/2 lemon
- salt, white pepper, and cayenne pepper to taste
- garlic powder (optional)
Instructions
- Chop red onions and celery into small pieces.
- For this recipe, I like using 8 minute boiled eggs for a softer, custardy egg yolk. To get this custard like yolk, fill a small to medium pot with water about 3/4 full. Once water is boiling, carefully add in the eggs. Make sure that eggs are completely covered by the water, if not you will need to add more hot water in before adding in the eggs. Once you add in the eggs into the boiling water, set timer for 8 minutes. When 8 minutes have passed, drain the water and run the eggs under cold water. Set aside and peel when eggs have cooled down.
- Drain liquid from tuna can and put tuna meat into a bowl. Add in the juice of 1/2 a lemon. Season with a sprinkle of salt and white pepper (optional). Separate tuna pieces and mix.
- After peeling the eggs, cut eggs in half and separate yolks into a separate bowl. Smash the yolk with a fork. Add a dash of white pepper and 4 tablespoons of mayo. Mix until yolks are not lump and evenly mixed in with the mayo. Cut egg whites into small pieces that are similar in size with the chopped red onions and celery.
- In a bowl, add the chopped red onions, celery, egg whites, tuna, and egg yolk mayo mixture together. Add in 6 tablespoons of mayo. Sprinkle salt, white pepper, and cayenne pepper to taste. You can also add in a sprinkle of garlic powder if you like a little garlic kick to your tuna egg salad.
- Enjoy tuna egg salad with crackers or as a sandwich. Add in a slice of cheese to your sandwich and pan fry with a little butter to make a tuna egg melt! You can also keep this tuna egg salad recipe lighter and add this tuna egg salad on top of a bed of greens.
Notes
*Any type of tuna will work for this recipe. However, I prefer using light chunk Skipjack tuna. It's softer in texture, more flavorful, and lower in mercury compared to other tunas. Personally, I'm not very strict on the types of tuna I eat. It can get really overwhelming and complicated when doing research on the best tuna to eat, both for your health and the environment. However, since looking into fish mercury levels during my first pregnancy, Skipjack tuna has been my go to. It's also very affordable!
**I love using Kewpie mayo as a replacement for regular mayo in almost all my recipes that require mayonnaise. Kewpie mayo is a Japanese mayonnaise that is made of only egg yolks instead of whole eggs like regular American mayonnaise. The taste is slightly sweeter and tangier. You can find Kewpie mayo at Japanese supermarkets and most Asian markets in the mayonnaise aisle. You can also find it online. This is the link to purchasing it on Amazon.