Tuna Salad Or Egg Salad Recipe

Prepare hard-boiled eggs (for egg salad)

Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, turn off heat, cover, and let sit 10 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and chop coarsely.

Prepare tuna (for tuna salad)

Open and drain the canned tuna thoroughly. Flake tuna with a fork into a mixing bowl, breaking up any large chunks.

Combine base ingredients

In a large mixing bowl, combine 1 cup mayonnaise and 1 tablespoon Dijon mustard. Add 1 tablespoon fresh lemon juice and 1 tablespoon chopped fresh dill (or 1 tsp dried). Stir until smooth.

Build tuna salad

If making tuna salad: add the drained, flaked tuna to the mayo-mustard mixture. Add 1 cup finely diced celery, 1 tablespoon finely diced red onion, 2 teaspoons sweet pickle relish (if using), and 1 teaspoon capers (if using). Stir gently to combine, keeping some texture. Season with 1 teaspoon salt and 1 teaspoon black pepper. Taste and adjust seasoning or lemon juice as needed.

Build egg salad

If making egg salad: add the 4 coarsely chopped hard-boiled eggs to the mayo-mustard mixture. Add 1 cup finely diced celery, 1 tablespoon finely diced red onion, and 2 teaspoons sweet pickle relish (if using). Gently fold to combine so yolk and whites are blended but still slightly chunky. Season with 1 teaspoon salt and 1 teaspoon black pepper. Taste and adjust seasoning or lemon juice as needed.

Chill (optional)

Cover the prepared salad and chill in the refrigerator for 30 minutes to let flavors meld. You can serve immediately if desired.

Lightly spread butter or a thin layer of mayo on one side of each bread slice if you like. This helps create a moisture barrier and adds flavor.

Place a lettuce leaf on four bread slices, add a generous 3/4 cup of prepared tuna or egg salad on each, and top with tomato slices if using. Close sandwiches with remaining bread slices to make four sandwiches (8 slices total).

Cut sandwiches in half diagonally or down the middle, if desired.

Serve each sandwich with approximately 1 ounce (about a small handful) of potato chips per sandwich. Garnish plates with lemon wedges if using. Leftover salad keeps covered in the refrigerator for up to 3 days.