Tuna and Egg Salad

    (51)
    25 min

    The perfect creamy tuna salad, which makes a fantastic sandwich filler. It's made with hard-boiled eggs, tuna, cottage cheese, celery and seasonings.


    50 people made this

    Ingredients
    Serves: 4 

    • 2 eggs
    • 1 (185g) tin tuna, drained
    • 225g low fat cottage cheese
    • 4 tablespoons chopped celery
    • 4 tablespoons spring onions
    • 2 tablespoons chopped fresh parsley
    • 1 teaspoon lemon pepper
    • 1/4 teaspoon celery salt
    • 1 teaspoon lemon juice
    • 4 tablespoons mayonnaise

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Place eggs in a saucepan and cover completely with cold water. Bring water to the boil. Cover, remove from heat and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool. Peel and chop.
    2. In a large bowl, flake tuna. Add cottage cheese, eggs, celery, spring onions, parsley, lemon pepper, celery salt, lemon juice and mayonnaise; mix well. Chill.
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    Reviews & ratings
    Average global rating:
    (51)

    Reviews in English (46)

    by
    22

    This tuna salad is fabulous! This will be my regular recipe...  -  29 Jun 2002  (Review from Allrecipes US | Canada)

    by
    18

    "Honey, I don't know what you did to this tuna sandwich, but I devoured it." This, from my husband who hates cottage cheese. I didn't tell him what was in his sandwich, but he came home and asked for the same sandwich tomorrow! This is my new tuna sandwich recipe. Absolutely a keeper!  -  07 Jan 2004  (Review from Allrecipes US | Canada)

    by
    15

    Lets see, I eat an english muffin with cottage cheese & diced tomatoes almost every single morning (with my 3 cups of coffee - a bit extreme, I know), I love tuna salad, AND I love egg salad so why the heck not mix em' all up? This is AWESOME! I did infact eat this on a toasted english muffin, and added about 2 tsp. of hot giardinera relish (sounds gross, but I love it with tuna)for a zip. I will probably use this recipe as a regular. Thanks a bunch Teresa!  -  11 Mar 2003  (Review from Allrecipes US | Canada)

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