Family Favorite Tuna Salad

Hard-boiled egg yolks mashed into the mayo/mustard mixture mimics the flavor of homemade mayonnaise in this delicious family favorite tuna salad with a hint of onion.

In my family, tuna salad and chicken salad are both made with hard-boiled eggs. That’s just the way we’ve always made them and I didn’t realize that not everybody did until I was fully grown up because in the south, we all add eggs.

The first time it was brought to my attention was when I made tuna party sandwiches to share at a non-profit board meeting of the American Association of Malaysia, scheduled for lunchtime. All the board members brought finger foods so we filled our plates and the meeting was called to order. 

All of a sudden, the president of the board exclaimed, “Who put tuna in their egg salad?” “On the contrary,” I responded, “I put eggs in my tuna salad! You don’t?” She declared that from then on she certainly would, and after a good laugh and a discussion about who did and didn't put eggs and where in the States we were from, we all got back to business.

Not a very scientific poll but it seemed that those from the southern United States always add eggs. Those from the north or midwest mostly don't. Please leave me a comment yay or nay on eggs in tuna salad and where you are from. I'm just curious.

Family Favorite Tuna Salad

I grate my onion so that there aren’t little crunchy bits in my tuna salad, which I abhor. Grating the onion also creates some onion juice, giving the salad a nice onion flavor throughout. If you don’t mind little crunchy bits, feel free to mince the onion instead and, bonus, you won’t have to share your tuna salad with me.  

Ingredients

4 eggs, hard-boiled, cooled and peeled

1/2 cup or 115g mayonnaise

1 tablespoon yellow mustard

1/4 small onion

2 cans (5 oz or 142g) tuna chunks in brine or spring water

1/4-1/2 teaspoon cayenne, depending on your spice level

1/4 teaspoon freshly ground black pepper

1/4 teaspoon (or to taste) fine sea salt

Method

Cut the egg whites around the circumference of the yolks. Remove the yolks and put them in a small mixing bowl. Set aside the whites.

Mash the egg yolks with a fork, adding in a few spoons of the mayonnaise.

Once the yolks are relatively smooth, add in the rest of the mayonnaise and mustard. Mix until completely homogeneous. 

Grate the onion, making sure that you catch any juice which should also go into the mixture. You can do this on a saucer with a regular grater or directly into the mayo bowl with a microplane. 

Add the black pepper, cayenne and salt and stir.

Using a sharp knife, cut the egg whites into irregular pieces, adding them to the bowl. Stir well. 

Open your cans of tuna and use the lids to drain the water, squeezing a little. You don’t want the tuna too wet or the tuna salad will be runny. 

Add the tuna to the mayo bowl. 

Stir gently to mix it in. It’s nice to still have some small chunks of tuna so try not to mash it too much. 

Taste the tuna salad. Add a little more salt and pepper, if desired. 

This tuna salad is perfect as a sandwich filling but it can also be served with crackers or used to fill a ripe tomato or an avocado half. 

Enjoy! 

It’s Sunday FunDay and today we are sharing sandwich recipes to celebrate National Sandwich Month. Many thanks to our host, Camilla of Culinary Cam. Check out the links below.

• Caramel Pulled Pork Banh Mi Sandwiches by Karen's Kitchen Stories
• Chicken Caesar Wraps by Amy's Cooking Adventures
• Family Favorite Tuna Salad by Food Lust People Love
• Grilled Cheese Extra Ordinary by Sid's Sea Palm Cooking
• Hung Curd Veggie Sandwich by Sneha's Recipe
• Pie Iron Philly Cheesesteak Sandwiches by Day in the Life on the Farm
• Sunflower Pesto Turkey Sandwich by Our Good Life

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Shrimp and Quail Egg Garden Salad

A delightfully fresh dish for summer, this shrimp and quail egg garden salad make a lovely lunch for two by itself or side dish for a potluck or barbecue. 

Since I was a child, I’ve loved quail eggs. Hardboiled with a spicy mayo dipping sauce, they are the perfect picnic food. But they are also very versatile and an easy, tasty, bite-sized way to add protein to a meal. 

If you are also a fan of quail eggs, you might want to check out a few of my recipes that feature them. 

• Spicy Sweet Soy Eggplant Tofu Quail Egg Stir-fry
• Scotch Quail Eggs
• Malaysian-style Curry Laksa 
• Deviled Quail Egg Shrimp Canapés 

Shrimp and Quail Egg Garden Salad

I happened to have some blood oranges in my fruit drawer so I used them in the salad and the dressing. Substitute regular oranges, mandarins or even tangerines if you don’t. 

Ingredients to serve two for lunch

For the dressing: 

1/4 cup or 60ml olive oil

2 tablespoons freshly squeezed orange juice

2 tablespoons cider vinegar

1/4 teaspoon mustard powder

Freshly ground black pepper

3 oz or 85g crumbled feta

For the salad:

1/2 heart of romaine

1 heirloom or summer tomato

1 orange

10-12 cold boiled shrimp, peeled, tails intact

10-12 hardboiled quail eggs, peeled and halved

2 green onions, green part only, sliced

Method

In a mixing bowl, whisk together the olive oil, orange juice and vinegar along with the mustard powder and black pepper. 

Add in the crumbled feta and stir. Set aside until ready to serve. Chill if it will be a while.

Wash and spin your lettuce leaves. Trim any hard ends and discard. Rip the rest into bite size pieces and spread them around on your serving plate. Cut the tomato into wedges and add them to the lettuce.

Peel the orange and cut it into bite-sized pieces. 

Scatter them among the tomatoes, along with the shrimp and halved quail eggs. 

Sprinkle on the sliced green onions. Give the dressing another good stir then serve it alongside the salad so each person can dress their own (especially if you think there might be leftovers) or spoon the dressing over the salad and serve.

Enjoy! 

Welcome to the 17th edition of Alphabet Challenge 2025, brought to you by the letter Q. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the Q recipes below:

• Food Lust People Love: Shrimp and Quail Egg Garden Salad 
• Sneha’s Recipe: Quinoa Idli 
• Jolene’s Recipe Journal: Blueberry Banana Quick Bread 
• Karen’s Kitchen Stories: Sourdough Quinoa Bread 
• A Messy Kitchen: Roasted Cauliflower Quiche 
• Mayuri’s Jikoni: Nectarine Quinoa Salad 
• A Day in the Life on the Farm: Shrimp Fajita Quesadillas 
• Magical Ingredients: Queso Dip 
• Culinary Cam: Quince Sharlotka 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Parmesan Potato & Zucchini Crustless Quiche 
• Blogghetti: Ham and Broccoli Quiche

Here are my posts for the 2025 alphabet challenge, thus far:

A: Roasted Asparagus Soup

B: Blistered Sugar Snap Peas

C. Jersey Royal Chicken Chorizo Traybake 

D. Small Batch Dried Apricot Jam 

E. Whipped Espresso Cream 

F. Fish Sauce Roasted Chicken 

G. Extra Herby Gremolata 

H. Smoked Herring Spread 

I.  Fresh Cherry Ice Cream 

J. Small Batch Strawberry Jam 

K. Kiwi Tomato Feta Salad 

L. Lobster Butter 

M. Milk-Roasted Chicken 

N. Nocciolata Swirl Meringues 

O. Jersey Octopus Ceviche 

P. Easy Pastina Soup 

Q. Shrimp and Quail Egg Garden Salad – this post! 

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Tattie Scones #BreadBakers

A traditional part of a full Scottish breakfast, savory tattie scones are easy to make and even easier to eat, dipped in sunny-side-up egg yolks.

We have very good friends who are from and live in Scotland so we get there to visit as often as we can. Breakfast out at a café means ordering a “full Scottish” which includes not only tattie scones but a slice of black pudding, two eggs, bacon (usually middle bacon, not streaky), a square patty called lorne sausage, grilled tomato and mushroom, baked beans and fried bread or toast.

One of those big plates will set you up for the day, not just the morning! I must confess that sometimes I bring a little baggie in my purse because I cannot eat it all and will save the bacon and/or sausage for later. 

Tattie Scones

This recipe is easily doubled or trebled if you need more tattie scones. Just cook the circles of dough one at a time and if you aren’t frying them again to serve, keep them warm in a slow oven, wrapped in foil. I used one large baking potato for this. If you have smaller ones, try to choose ones that will give you the approximate weight below. Do not peel!

Ingredients

For the dough:

10 1/2 oz or 300g floury potatoes, unpeeled

2 tablespoons or 28g butter

63g plain flour, plus extra to dust

3/4 teaspoon baking powder

pinch fine sea salt 

For optional frying:

2 teaspoons butter

Method

Put the potato in a pan, cover with water, salt generously and bring to the boil. Simmer until cooked through, then drain well on a cutting board. Peel off the skin as soon as you can handle it. Leaving the skin on keeps the potato from being waterlogged which helps make it fluffier.

If you have a potato ricer, push the peeled potato through it then add the butter and stir gently to incorporate the butter as it melts. If not, add the butter and mash with a potato masher. 

Add the flour, salt and baking powder to the potatoes and mix well to form a thick dough. 

It may look like it’s not going to hang together but if you take up a small handful and squeeze it, you’ll see that it will. 

Roll out the dough on a lightly floured surface to about 1/4 in or 5mm thick. You can cut around a plate to shape it into a circle but I hate to waste dough so I just push the sides in a little to make them less uneven. It’s a rustic look but that doesn’t bother me. Don’t let it bother you. 

Dust lightly with flour and prick all over with a fork. I completely forgot the fork pricking so I did it when I had just transferred the tattie scone to the pan. 

Heat the remaining butter in a griddle or large heavy based frying pan over a medium-high heat.  

Fry the dough circle until golden on both sides (about 5-6 minutes). 

Cut into triangles and serve immediately, or cool in a tea towel for later.

Several recipes I found said to let the tattie scones cool then fry them again in more butter for serving. Since I made them one afternoon, I did that the next morning for breakfast with some bacon and eggs. 

I highly recommend doing this. The double frying is worth the time and effort.

Enjoy! 

It’s the second Tuesday of the month so that means it’s time for my Bread Baker friends to share recipes for our chosen theme of scones. Many thanks to our host, Renu of Cook with Renu. Check out the links below. 

• Filled Ginger Scones from A Messy Kitchen
• Fresh Peach Scones from The Wimpy Vegetarian
• Gingerbread Scones from Karen's Kitchen Stories
• Irish Scones from Cook with Renu
• Onion Cheese Scones from Sneha's Recipe
• Preserved Lemon Scones from A Day in the Life on the Farm
• Tattie Scones from Food Lust People Love

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

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