This tuna egg salad recipe is ready in a few easy steps! It will be an absolute favorite for any family gathering or just a simple breakfast option, filled with flaky tuna, mayo, eggs, and crunchy cucumber.
Boil two eggs. I usually boil them for 8-9 minutes, then put them in an ice-cold bath to stop the cooking process and let them cool. When the eggs are cooled down, peel them and cut them into small pieces.
Wash green onions and cucumber. Chop the green onions and dice ¼ of large cucumber or ½ of a medium cucumber.
Add drained tuna, cucumber, eggs, and green onions into a medium-sized bowl. Add mayo and fold with a spatula until combined. Start by adding a few tablespoons of mayo and add more based on your preference. I like to add 7 tablespoon or almost half a cup of mayo. It may seem a lot, but I find this measurement is the perfect texture/consistency I like. Once everything is combined, the tuna egg salad is right in the middle when it comes to mayo - not too dry and not overkill with the mayo amount. Add salt and pepper per taste.
Notes
For a healthier version, swap out mayo for Greek yogurt.