Tuna egg salad is a lunchtime classic, but sometimes that traditional combo can get a bit boring. Why not mix things up and take your tuna up a notch? This easy tuna salad recipe has a secret ingredient that adds a tangy creaminess you have to taste to believe. Yep, sour cream is the key! The addition of just a bit of full-fat sour cream gives tuna salad a lighter texture and pleasant tart flavor that perfectly balances the fishy taste of the tuna.
Eggs lend protein and that signature chunky texture everyone loves in a tuna salad. Chopped onion, celery, parsley, lemon juice, and Dijon mustard add flavor to this easy sour cream tuna salad. It’s ready in minutes and perfect for sandwiches, salads, or crackers.
The sour cream twist adds a whole new dimension of zesty richness. Once you try this unique spin, you may never go back to regular tuna salad again! It’s easy, it’s delicious, and it will be your new go-to tuna salad recipe.
Overview of Tuna Egg Salad
Tuna egg salad is a beloved classic salad recipe that combines protein-packed canned tuna with hard-boiled eggs, mayonnaise, and chopped vegetables. It’s been a popular meal for decades thanks to its simple preparation, versatility, and nutritional profile. But what exactly is tuna egg salad? Let’s take a closer look at this iconic salad.
At its core, tuna egg salad is made by mixing flaked tuna from a can with chopped hard boiled eggs and mayonnaise. This forms the rich, creamy base of the salad. Onion and celery are usually minced and added to provide crunch and flavor. Fresh parsley leaves give color and a hit of herbal freshness. Mustard, salt, pepper, and lemon juice are often added to enhance the flavor. The result is a chunky, creamy salad that is packed with protein, healthy fats, and vegetables.
While the ingredients are straightforward, it’s the ratios and seasonings that make each tuna egg salad recipe unique. The mayonnaise binds everything together and creates a moist, silky texture. Eggs provide protein and that substantial, chunky mouthfeel. Herbs, spices, and acid from lemon brighten up the flavor. There are many ways to customize this classic salad to suit individual tastes and dietary needs while delivering nourishment, flavor, and satisfaction.
Benefits of Adding Sour Cream
Tuna egg salad is a standard recipe that can gain a lot from the addition of sour cream. The sour cream imparts several benefits that improve the overall taste and texture of traditional tuna salad. Let’s look at why you should consider adding this simple ingredient.
- Creaminess – Sour cream is prized for its ultra-smooth, creamy texture. It lightens up the dense tuna and egg mixture for a lighter mouthfeel.
- Moisture – The lush fat content in sour cream brings moisture to the salad that keeps each bite tender.
- Tangy Flavor – Sour cream has a bright, tangy flavor from lactic acid that cuts through the fishy taste of tuna.
- Balanced Flavor – The acidity also balances out the rich flavors and adds a nice zing.
- Richness – Sour cream provides a richness that rounds out and binds the ingredients together.
- Fat Content – The extra fat carries other flavors and gives a smooth, indulgent texture.
Overall, sour cream improves the flavor of tuna egg salad with tangy citrus notes that complement the fish. The lush texture lightens up the mixture and brings moisture. Just a bit of sour cream can really upgrade your classic tuna salad recipe.
Ingredients Needed
Making tasty tuna egg salad with sour cream starts with gathering some simple ingredients. The basic components can be purchased at any grocery store for an easy weeknight dinner or weekend meal prep.
- Tuna – Go with canned chunk light tuna packed in water for the best texture and mildest flavor.
- Eggs – Large eggs work best for the right ratio of chunky egg pieces.
- Sour Cream – Use full-fat sour cream, not low-fat or fat-free versions.
- Mayonnaise – Helps bind and add creaminess. Regular or light mayo works.
- Onion – One small onion, minced. Any variety works.
- Celery – 2-3 celery stalks, finely chopped.
- Parsley – Fresh parsley, chopped. Opt for flat leaf or curly.
- Lemon Juice – 1-2 Tbsp fresh squeezed lemon juice.
- Mustard – 1-2 tsp Dijon or yellow mustard.
- Salt & Pepper – To taste, for seasoning.
- Paprika or Dill (optional) – For extra flavor.
That’s all you need for an easy tuna egg salad that’s taken to new heights with sour cream. Adjust any ingredient to suit your tastes or diet.
Step-by-Step Instructions
Hard Boil the Eggs
Place the eggs in a saucepan with enough cold water to cover them by 1 inch. Bring the water to a boil over high heat, then cover the pan and remove it from the heat. Let the eggs sit in the hot water for 12 minutes. Transfer eggs to an ice bath to stop cooking. Peel once cooled.
Drain the Tuna
Open the cans of tuna and empty into a colander to drain off any excess liquid.
Chop Ingredients
Chop the cooled hardboiled eggs and mince the onion and celery.
Mix and Add Sour Cream
In a large bowl, mix together the tuna, chopped eggs, mayonnaise, minced onion and celery, parsley, mustard, salt, and pepper. Gently fold in the sour cream until just combined.
Season to Taste
Taste and season further with extra salt, pepper, lemon juice, or mustard if desired.
Chill Before Serving
For best flavor, cover and refrigerate tuna egg salad for at least 30 minutes before serving to allow flavors to blend.
Serving Suggestions
On Bread or Lettuce for Sandwiches
Serve scoops of the salad between slices of bread for classic tuna salad sandwiches. For a low-carb option, serve in lettuce wraps or stuffed in tomatoes.
On Crackers as an Appetizer
Top crackers with dollops of the salad for easy party appetizers or snacks.
On a Salad
Pile the tuna egg salad over a bed of lettuce, baby greens, or pasta salad.
Tips for the Best Tuna Egg Salad
Use Quality Ingredients
Be sure to use canned tuna packed in water and very fresh eggs for optimal flavor. Avoid rubbery eggs.
Adjust Ingredients to Taste
Customize by adding more or less mayo, mustard, onion, celery, or herbs according to taste.
Chill Thoroughly Before Serving
The flavors will blend better if you refrigerate the salad for at least 30 minutes.
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?
Sure, you can use Greek yogurt instead of sour cream in this recipe. Just make sure to use plain full-fat Greek yogurt for the best consistency and flavor.
How long will this tuna egg salad last in the fridge?
Tuna salad will stay fresh in the fridge for 3-5 days if stored in an airtight container. The flavors may intensify as it sits. Make sure to use clean utensils each time you scoop out a portion to avoid contaminating the whole batch. For longer storage, you can freeze individual serving portions for 2-3 months.
Can I adjust the amount of sour cream in the recipe?
You can add as much or as little sour cream as you like. For a stronger sour cream flavor, add up to 1/2 cup. For a milder flavor, use 2 tablespoons or less. Keep tasting and adding sour cream until you get the desired tanginess.
What can I serve this tuna egg salad with?
This versatile tuna salad works well served many different ways. Try it stuffed in tomatoes or wrapped in lettuce leaves for a low-carb option, as a sandwich filling, scooped on top of fresh greens for a salad, or mounded on crackers or toast points for an easy appetizer.
Can I use canned salmon instead of tuna?
Yes, you can substitute canned salmon for tuna in this recipe. Simply drain and flake the salmon, and add more sour cream or lemon juice to taste if desired, to reduce any strong fishy flavor.
Conclusion
Tuna egg salad is a beloved classic recipe for good reason – it’s fast, easy, nutritious, and downright delicious. But you can take this standard salad up a notch with one simple addition. Sour cream transforms traditional tuna salad by lending its signature tart flavor and indulgent creamy texture to balance out the fishy tuna.
sour cream lightens up the mixture for a refreshing new twist on this dietary staple. Eggs provide protein while veggies add crunch. Seasonings like mustard, herbs, and lemon customize the flavor. Served on bread, lettuce wraps, crackers, or a salad, this tuna egg salad gets an upgrade from the addition of sour cream.
The easy dairy swap amps up the tangy richness of this high protein salad. This is one tuna egg salad recipe that your family, guests, or meal prep routine won’t be able to get enough of. Sour cream offers a small tweak that makes a big difference in creating a go-to tuna salad with crave-worthy creaminess and zest.
