This tuna macaroni salad recipe is an easy lunch recipe. It can be made quickly and has a nice crunch thanks to the diced green peppers.
Ever since I was diagnosed with an adult-onset shellfish allergy, I have been craving seafood. I guess you want what you can’t have.
We have been eating a lot of salmon and tilapia since then. Occasionally I splurge on some halibut because we love it so much.
We also eat a lot of tuna.
I love this easy tuna macaroni salad recipe and have been making it for years. Before I learned how to really cook, this was one of my go-to lunch recipes.
It’s so easy that even I couldn’t screw it up.
When I need food for work and I’m short on time, I often make this tuna macaroni salad because it’s so easy and filling. Adding the boiled eggs is great because you get all of that added protein.
It’s also a great way to use up any extra hard boiled eggs you may have sitting in your refrigerator. (Easter, anyone?)
Tuna Salad Recipe with Egg
This boiled egg tuna salad recipe really is one of the easiest lunches and has only a few ingredients. Our go-to vegetable for this macaroni salad is green bell peppers. I love the crunch and splash of color.
You can easily add more veggies to it. Some great additions:
- red bell peppers
- diced jalapeño
Make sure you cover the bowl well with plastic wrap or tin foil while it is chilling in the refrigerator. Plus, keep it on ice if you adding this as a summer BBQ side dish; treat it like any macaroni or pasta salad.
- 2 (7 oz) cans tuna in water
- 3 cups cooked macaroni noodles, rinsed and drained
- 4 large hard boiled eggs
- 1 green bell pepper, diced (about 1 cup)
- ⅔ cup light mayo
- salt and pepper to taste
- Drain water from tuna. Dice hard boiled eggs. Combine all ingredients in a large bowl.
- Cover and chill for 2 hours.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 153mgSodium: 529mgCarbohydrates: 23gFiber: 1gSugar: 2gProtein: 22g