Easy 10-min. Tuna Egg Salad Sandwich
A delicious creamy tuna sandwich with eggs and green onions and fresh lettuce. This easy 10-minute tuna egg salad is great for lunch or dinner and is packed with flavor. It's made with simple ingredients, budget-friendly and great for the family!
Ingredients
- 8 slices bread white or whole wheat bread
- 5 large eggs room temperature
- 1 can canned tuna strained of liquids
- 1 green onion finely chopped
- ⅓ cup mayonnaise
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional
- 4 leaves green lettuce
- 2 tsp salt for boiling eggs
- 2 tsp white vinegar for boiling eggs
Instructions
- Bring a pot of water to boil. (Optional: Add 2 teaspoon salt and vinegar to the boiling water to make the egg peeling process easier for later).
- Carefully lower room temperature eggs into the hot boiling water. Reduce to a rolling simmer on medium heat and boil eggs for 10 minutes uncovered.
- Prepare an ice bath and transfer the hard-boiled eggs into the ice water to cool completely.
- Use the back of the spoon to crack and peel the eggs. Place peeled eggs in a large bowl.
- Add strained tuna, green onions, mayonnaise, salt and black pepper. Mash everything together using a fork.
- Spread the tuna egg mayo mixture on a slice of bread or toast. Optional: add lettuce on top. Cover with another slice of bread or toast. Slice in half and enjoy!
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Nutrition
Calories: 395kcal | Carbohydrates: 29g | Protein: 21g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 738mg | Potassium: 268mg | Fiber: 2g | Sugar: 4g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 4mg