Tuna Egg Salad

Tuna Egg Salad is a creamy, protein-packed mash-up of two beloved classics—tuna salad and egg salad. It’s a simple, satisfying dish that comes together quickly with just a handful of ingredients, making it perfect for lunches, meal prep, or a quick snack. Whether served on toast, in lettuce wraps, or with crackers, this salad is as versatile as it is delicious.

Why You’ll Love This Recipe

• High-Protein Meal – Tuna and eggs make this salad filling and energizing.
• Quick and Easy – Ready in 15 minutes or less with no cooking if your eggs are pre-boiled.
• Versatile – Serve it as a sandwich, in a wrap, or over greens.
• Make-Ahead Friendly – Keeps well in the fridge for easy meal prep.
• Simple Ingredients – You probably already have everything on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Canned tuna, drained
• Hard-boiled eggs, peeled and chopped
• Mayonnaise
• Dijon mustard
• Celery, finely chopped
• Red onion or green onions, chopped
• Pickles or relish (optional, for a tangy twist)
• Salt and pepper to taste
• Fresh dill or parsley (optional, for garnish)

Directions

this recipe

1. In a mixing bowl, combine the chopped eggs and drained tuna.
2. Add mayonnaise and Dijon mustard, and stir until well mixed.
3. Fold in celery, onions, and optional relish or pickles.
4. Season with salt and pepper to taste.
5. Chill for 10–15 minutes or serve immediately.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 5 minutes (if boiling eggs)
• Total Time: 15 minutes

Variations

• Avocado Tuna Egg Salad – Replace some of the mayo with mashed avocado.
• Spicy Version – Add a dash of hot sauce or diced jalapeño.
• Greek Style – Add chopped cucumber, olives, and a sprinkle of feta cheese.
• No Mayo – Use Greek yogurt or hummus instead of mayonnaise.
• Low-Carb Option – Serve in lettuce wraps or eat as-is from a bowl.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Not recommended. Serve cold or at room temperature.

FAQs

Can I use any type of tuna?

Yes, both chunk light and solid white tuna in water or oil work well.

Can I make it without mayonnaise?

Yes, substitute with Greek yogurt, sour cream, mashed avocado, or hummus.

How long will tuna egg salad keep in the fridge?

It stays fresh for up to 3 days when stored in an airtight container.

What are some good ways to serve it?

Try it in sandwiches, lettuce wraps, with crackers, or over a salad.

Is it keto-friendly?

Yes, it’s low in carbs and high in protein and fat—great for keto.

Can I use canned salmon instead of tuna?

Absolutely, canned salmon makes a great substitution.

How do I make it more filling?

Add chopped avocado, chickpeas, or even some cooked pasta for a heartier dish.

What kind of pickles work best?

Dill pickles add a nice tang, but sweet pickles or relish work too.

Is it freezer-friendly?

No, this salad is not suitable for freezing due to the mayonnaise and eggs.

Can I add cheese?

Yes, shredded cheddar or crumbled feta can add an extra layer of flavor.

Conclusion

Tuna Egg Salad is a quick, nutritious, and flavorful meal option that’s great for any time of day. With simple ingredients and endless customization options, it’s a go-to recipe for meal prep or last-minute lunches. Keep it classic or get creative—either way, it’s sure to satisfy.

Print