Creamy Tuna Egg Noodle Salad
Creamy Tuna Egg Noodle Salad
Ingredients
For the Salad
- 8 ounces egg noodles, medium width
- 2 cans canned tuna in water, 5-ounce cans, drained and flaked
- 2 celery stalks, finely diced
- 1/4 cup red onion, finely diced
- 3 hard-boiled eggs, chopped
- 2 tablespoons fresh dill, chopped, plus more for garnish
For the Creamy Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the egg noodles according to package directions in a large pot of salted boiling water until al dente. Drain thoroughly and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
⏱️ 10 min
- 2
While the noodles are cooking and cooling, prepare the creamy dressing. In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, apple cider vinegar, granulated sugar, salt, and black pepper until smooth and well combined.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cooled egg noodles, flaked tuna, diced celery, diced red onion, chopped hard-boiled eggs, and chopped fresh dill.
⏱️ 5 min
- 4
Pour the creamy dressing over the noodle and tuna mixture. Gently fold all the ingredients together until everything is evenly coated.
⏱️ 3 min
- 5
Cover the bowl and refrigerate the tuna noodle salad for at least 30 minutes to allow the flavors to meld and the salad to chill. This step is crucial for the best taste.
⏱️ 30 min
- 6
Before serving, taste and adjust seasoning if necessary. Garnish with additional fresh dill, if desired. Serve cold.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuna Egg Noodle Salad
For the Salad
- 8 ounces egg noodles, medium width
- 2 cans canned tuna in water, 5-ounce cans, drained and flaked
- 2 celery stalks, finely diced
- 1/4 cup red onion, finely diced
- 3 hard-boiled eggs, chopped
- 2 tablespoons fresh dill, chopped, plus more for garnish
For the Creamy Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the egg noodles according to package directions in a large pot of salted boiling water until al dente. Drain thoroughly and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
⏱️ 10 min - 2
While the noodles are cooking and cooling, prepare the creamy dressing. In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, apple cider vinegar, granulated sugar, salt, and black pepper until smooth and well combined.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooled egg noodles, flaked tuna, diced celery, diced red onion, chopped hard-boiled eggs, and chopped fresh dill.
⏱️ 5 min - 4
Pour the creamy dressing over the noodle and tuna mixture. Gently fold all the ingredients together until everything is evenly coated.
⏱️ 3 min - 5
Cover the bowl and refrigerate the tuna noodle salad for at least 30 minutes to allow the flavors to meld and the salad to chill. This step is crucial for the best taste.
⏱️ 30 min - 6
Before serving, taste and adjust seasoning if necessary. Garnish with additional fresh dill, if desired. Serve cold.
⏱️ 2 min