Amish Creamy Tuna Egg Salad

Directions

1. In a large mixing bowl, combine the drained tuna, chopped hard-boiled eggs, celery, and onion (if using). Mix gently to combine without mashing the eggs too much.
2. In a small bowl, whisk together mayonnaise, mustard, and apple cider vinegar (or lemon juice) until smooth.
3. Pour the dressing over the tuna and egg mixture. Gently fold until everything is evenly coated.
4. Season with salt and black pepper to taste, adjusting according to your preference.
5. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. Serve on fresh sandwich bread, in a lettuce wrap, or with crackers. Garnish with chopped parsley or dill if desired.

Recipe Details

• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4–6
• Difficulty: Easy

Variations & Substitutions

• Swap mayonnaise for Greek yogurt for a lighter, tangier version.
• Add chopped pickles or relish for extra crunch and flavor.
• Mix in a teaspoon of paprika or cayenne pepper for a subtle kick.
• For a more decadent twist, add shredded cheddar or Swiss cheese.

Serving Suggestions