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Simple & Delicious- Chive & Egg Tuna Salad Recipe
Chive & Egg Tuna Salad
Chive and egg tuna salad is one of my family's favorite ways to eat tuna. In my home, it's enjoyed with a bounty of saltine crackers and extra boiled egg. It makes and easy and tasty meal, that leaves my family feeling full and satisfied.
Most people have tried tuna salad at least once in their lives and have their own way of making it. I've experimented with tuna salad for many years and my chive and egg recipe is my very favorite. I like that tuna is a low-fat and low calorie protein that contains tryptophan, selenium, vitamin B3, vitamin B6, vitamin B1, vitamin D, phosphorus, potassium, magnesium, and omega 3-fats.
If you've never tried or used chives in a recipe, you are missing out on their wonderful flavor. I have four chive plants outside my home that I use almost daily. They are delicious with many foods and have a mild onion-like flavor. I personally like them better than onions and so do my children. Chives are also great for your health as they contain natural antiviral and antibacterial agents and have a mild anti-inflammatory effect.
My family's favorite part of the tuna salad is the boiled egg. They love boiled eggs and enjoy them many ways. Boiled eggs are one of the ingredients that make this tuna salad protein rich and filling. Tuna salad just isn't the same if it's missing boiled eggs. Eggs are also a great source of protein that include selenium, iodine, manganese, biotin, all B vitamins, and more. Read on as I share step-by-step instructions with pictures, the recipe, and a picture to share on pinterest.
Put three eggs into a small saucepan over high heat.
Maintain high heat until the water comes to a boil.
Once your water has come to a boil, cover your pot and turn off the heat. Keep your pot on the burner for 7 minutes covered.
After seven minutes of being covered, drain the water and put the eggs in a bowl of ice to cool for 5 minutes.
After five minutes, peel the eggs and chop into pieces.
Open and drain two cans of tuna.
Combine your chopped eggs and chives with the tuna in a bowl.
Add the relish.
Add the mayo and mix well.
Enjoy with crackers, on bread or croissant, or by itself. Garnish with paprika for extra color.
- 2 small cans Tuna, (in water)
- 3 Boiled eggs
- 2 Tablespoons Mayonnaise
- 1 teaspoon Relish
- 1 Tablespoon Chopped Chives, (fresh or dried)
- 1/4 teaspoon pepper, optional
- 1 "pinch" paprika, (optional garnish)
- Put three eggs and enough water to cover them completely in a saucepan and turn on high.
- Once the water come to a boil, turn off the heat and cover. Keep the pan covered on the burner for seven minutes, do not move.
- After seven minutes, uncover your eggs, drain the water, and put them in a bowl with a lot of ice.
- Chill the eggs in the bowl for five minutes. After five minutes, peel the shell from the eggs and chop into pieces.
- Open and drain the two cans of tuna. Combine your tuna in a bowl with the chopped eggs, mayo, relish, and pepper. Garnish with paprika if desired and serve. Makes 2-3 servings.