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Tuna Egg Pasta Salad

A close-up shot of a white bowl filled with creamy tuna egg pasta salad, garnished with fresh herbs and red onion.
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A creamy and protein-packed pasta salad perfect for potlucks, picnics, or family reunions. This make-ahead dish combines tuna, hard-boiled eggs, and a tangy mayo dressing with optional pickle relish for extra flavor.

Ingredients

Scale
  • 8 oz elbow macaroni or pasta of choice
  • 2 cans (5 oz each) tuna, drained
  • 4 hard-boiled eggs, chopped
  • 1/2 cup mayonnaise
  • 2 tbsp pickle relish (optional)
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • 1 tsp mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice

Instructions

  1. Cook pasta according to package instructions. Drain and rinse with cold water.
  2. In a large bowl, mix mayonnaise, pickle relish, mustard, salt, pepper, and lemon juice.
  3. Add cooked pasta, tuna, chopped eggs, celery, and red onion to the bowl.
  4. Toss gently until everything is well coated.
  5. Cover and refrigerate for at least 1 hour before serving.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Add extra chopped veggies like bell peppers or cucumbers for crunch.
  • For a lighter version, substitute Greek yogurt for half the mayo.

Nutrition

Find it online: https://kitchenuser.net/tuna-egg-pasta-salad-recipe/