Ingredients:

  • 4 large eggs
  • Pinch of salt
  • 2 (5-ounce) cans tuna, packed in water, drained well (140g each)
  • 1/4 cup mayonnaise (60 ml)
  • 2 tablespoons finely chopped celery (30 ml)
  • 2 tablespoons finely chopped red onion (30 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon Dijon mustard (5 ml)
  • 1/4 teaspoon black pepper (1 ml)
  • Pinch of paprika
  • Optional: 1 tablespoon chopped fresh dill or parsley (15 ml)

Instructions:

  1. Gently place eggs in a saucepan, cover with cold water, add salt, and bring to a boil. Once boiling, cover the pan and remove it from the heat. Let it sit for 10 minutes. After 10 minutes, run cold water over the eggs until they are cool enough to handle. Peel and chop the eggs.
  2. Drain the tuna well, pressing out any excess water. Flake the tuna in the large bowl.
  3. Add the chopped eggs, mayonnaise, celery, red onion, lemon juice, Dijon mustard, black pepper, and paprika to the bowl with the tuna.
  4. Gently mix all ingredients until well combined. Be careful not to overmix.
  5. Taste the tuna salad and adjust seasonings as needed. Add more lemon juice for tanginess, pepper for spice, or mayonnaise for creaminess.
  6. For best flavour, cover and chill for at least 30 minutes before serving (or up to 24 hours).