A classic tuna salad made with grated, boiled eggs.
Grated Egg Tuna Salad
I liked the texture of the grated egg salad I shared recently so much, that I decided to make a tuna salad like it! Grating the eggs makes for a creamier result over chopping them.
I pretty much followed the lines of my classic tuna salad, though I did change up the proportions a bit - more tuna, more egg and onion powder in place of green onion.
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Here's what you'll need to make my grated egg tuna salad:
- 3 (4 to 5 ounce) cans tuna in oil, drained (Natural Catch (#ad))
- 5 hard boiled eggs, grated
- 1/3 cup sweet salad cubes or relish
- 1 teaspoon onion powder
- 3 tablespoons real mayonnaise, or to taste
- 1 tablespoon mustard
- Kosher salt and freshly cracked black pepper, to taste
- 1/2 teaspoon Old Bay seasoning, or to taste
- 1/4 teaspoon Creole or Cajun seasoning, or to taste (I used Hal's Creole Zydeco)
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Add everything to a large, lidded storage bowl and mix together.
As you can see, the texture is much less chunky and much creamier due to grating the eggs on a box grater. Refrigerate to let the flavors marry together at least 30 minutes or up to overnight.
I decided to make my tuna salad into a wrap this time, so pile it onto a soft flour tortilla.
Spread out, leaving an edge all around the tuna salad.
Top with sliced cherry tomatoes.
Shredded lettuce.
Tuck in the ends and roll it up!
Slice in half and serve! I served mine with my Party Pasta Salad and some baby beets (#ad).
For more of my favorite tuna recipes, check out the collection on my Pinterest page!
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