4 hard-boiled eggs, chopped
1 can (5 ounces) tuna, drained and flaked
1/4 cup mayonnaise
2 tablespoons mustard
1/4 cup diced celery
1 tablespoon diced onion
Salt and pepper, to taste
Optional for garnish: smoked paprika
Optional for serving: slices of your favorite sandwich bread
Instructions:
In a medium mixing bowl, combine the chopped eggs and flaked tuna.
Stir in the celery and onion, blending well with the tuna and egg mixture.
In a separate small bowl, whisk together the mayonnaise and mustard until smooth.
Gently fold the creamy dressing into the tuna and egg mixture, ensuring an even coat.
Season with salt and pepper, adjusting to your liking.
Refrigerate the salad for at least an hour to allow flavors to integrate.
Before serving, mix again, adding a final seasoning tweak if needed.
Serve on sandwich bread for a hearty meal or over salad greens for a lighter option. Optionally, sprinkle with smoked paprika for a dash of color and flavor.
This Amish Creamy Tuna Egg Salad recipe is not just about creating a meal—it’s about embracing a piece of culinary heritage that celebrates the joy of simple, made-from-scratch cooking. Whether you’re looking to impress at a potluck or just elevate your lunch routine, this salad is sure to become a cherished favorite. Enjoy the comfort and satisfaction it brings to every bite.
