What do you get when you combine two of the most beloved classic salads? You get a protein-packed, flavor-loaded, and utterly satisfying Tuna Egg Salad. Forget choosing between the savory richness of tuna salad and the creamy comfort of egg salad. This recipe brings them together in one perfect bowl, creating a go-to meal that’s ideal for a quick lunch, a light dinner, or your weekly meal prep.

I remember discovering this combination on a busy afternoon when I couldn’t decide what to make. A can of tuna here, a few hard-boiled eggs there, and an idea sparked. The result was this incredibly hearty and flavorful salad that has been a staple in my kitchen ever since. It’s creamy, crunchy, and packed with savory goodness—a truly elevated take on a lunchtime classic.

Ingredients

Here is the simple list of ingredients you’ll need to create this fantastic salad. The combination of classic flavors like Dijon, fresh dill, and crisp celery creates a perfectly balanced and delicious result.

Ingredient	Amount/Quantity
Hard-Boiled Eggs, cooled	3 large
Canned Tuna, drained well	1 (5 ounce) can
Creamy Mayonnaise	¾ cup
Zesty Dijon Mustard	2 teaspoons
Thinly Sliced Green Onions	2
Chopped Fresh Dill	1 teaspoon (or ¼ tsp dried)
Finely Diced Celery	1 rib
Sweet Relish or Chopped Dill Pickle	2 tablespoons
Freshly Ground Salt and Black Pepper	to taste

Timing

This recipe comes together in minutes, especially if you have hard-boiled eggs ready to go. It’s faster to make than ordering takeout!

Preparation Time: 15 minutes
Cooking Time: 0 minutes (10-12 minutes if you need to boil eggs)
Total Time: 15 minutes

Step 1: Prepare the Eggs

First, let’s get the eggs ready. Carefully slice your hard-boiled and cooled eggs in half lengthwise. Gently scoop out the yolks and place them in a medium-sized mixing bowl. Finely chop the egg whites and set them aside for now.
Tip: For perfectly cooked hard-boiled eggs that are easy to peel, place them in a pot of cold water, bring to a boil, then cook for 7-8 minutes. Immediately transfer them to an ice water bath to stop the cooking process.

Step 2: Create the Creamy Dressing

Now for the flavor base. Using a fork, mash the egg yolks in the bowl until they are crumbly. Add the mayonnaise, Dijon mustard, sweet relish, and dill to the mashed yolks. Mix everything together until you have a smooth, creamy, and vibrant dressing. Season with a pinch of salt and pepper.

Step 3: Combine the Salad Ingredients

To the bowl with the creamy dressing, add the flaked, well-drained tuna, the chopped egg whites you set aside earlier, the thinly sliced green onions, and the finely diced celery.
Tip: Make sure your tuna is drained very well to prevent the salad from becoming watery. Patting it with a paper towel can help remove excess moisture.

Step 4: Mix, Chill, and Serve

Gently fold all the ingredients together until everything is well-combined. Be careful not to overmix, as you want to maintain some of the texture from the tuna and chopped eggs. Taste the salad and adjust the salt and pepper if needed. For the best flavor, cover the bowl and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Nutritional Information

While nutritional values can vary based on specific brands, here is an estimated breakdown per serving (assuming the recipe makes 3 servings). This salad is a fantastic source of protein.

Calories: 450 kcal
Protein: 20 g
Carbohydrates: 5 g
Sugar: 3 g
Fat: 40 g
Saturated Fat: 7 g

Healthier Alternatives

This Tuna Egg Salad is wonderfully versatile. Here are a few swaps to make it lighter or fit different dietary needs:

Mayo Swap: For a lighter, tangier version with more protein, replace half or all of the mayonnaise with full-fat Greek yogurt. You could also use mashed avocado for a creamy, healthy-fat alternative.
Add More Veggies: Bulk up the salad with more finely chopped vegetables like red bell peppers, shredded carrots, or extra celery for more crunch and nutrients.
Whole30/Paleo: Ensure you are using a compliant mayonnaise made with avocado oil and serve the salad in lettuce cups or with sliced cucumbers.

Serving Suggestions

There are so many delicious ways to enjoy this salad! It’s far more than just a simple sandwich filler.

The Classic Sandwich: Pile it high on your favorite bread—toasted sourdough, whole wheat, or a croissant—with a leaf of crisp lettuce.
Low-Carb Lunch: Scoop it into crisp lettuce cups (butter lettuce or romaine work great) or serve it over a bed of fresh greens.
Healthy Snack: Use it as a dip for crunchy crackers, sliced cucumbers, bell pepper strips, or celery sticks.
Stuffed Veggies: For an elegant and satisfying meal, stuff the salad into hollowed-out tomatoes or avocados.

Common Mistakes to Avoid

This is an easy recipe, but a few small details make all the difference.

Watery Salad: This is usually caused by not draining the tuna or relish properly. Solution: Squeeze out as much liquid as possible from the canned tuna and drain the relish well before adding them to the mix.
Overcooking the Eggs: A greenish-gray ring around the yolk means the eggs are overcooked, which can give them a sulphurous taste and dry texture. Solution: Follow the ice bath trick mentioned in Step 1 to halt the cooking process perfectly.
Overmixing the Salad: Stirring too vigorously can turn your salad into a mushy paste. Solution: Fold the ingredients together gently until just combined to maintain a pleasant, chunky texture.

Storing Tips

Proper storage keeps your salad fresh and ready for quick meals.

Refrigeration: Store any leftover tuna egg salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, and it often tastes even better the next day.
Freezing: It is not recommended to freeze this salad, as mayonnaise-based dressings tend to separate and become watery upon thawing, ruining the creamy texture.
Meal Prep: This is an excellent recipe for meal prep. Make a batch at the beginning of the week for quick and easy lunches for the next few days.

Conclusion

This Tuna Egg Salad recipe is the ultimate two-in-one classic that delivers on flavor, texture, and satisfaction. It’s a high-protein, incredibly versatile dish that works for any meal of the day. Whether you pack it for lunch, serve it as a light dinner, or enjoy it as a hearty snack, it’s a recipe that is sure to become a regular in your rotation.

We hope you enjoy making and savoring this delicious salad as much as we do. Try it out and let us know in the comments how it turned out for you! We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe for more delicious ideas.

FAQs

Q1. Can I make this Tuna Egg Salad without mayonnaise?

Yes, definitely! For a lighter but still creamy salad, you can substitute the mayonnaise with an equal amount of plain Greek yogurt. For a dairy-free and healthier fat option, mashed avocado also works as a wonderful binder and adds great flavor.

Q2. What is the best kind of tuna to use?

This comes down to personal preference. Tuna packed in water is lighter in calories and has a cleaner flavor, which is a great choice for a healthier salad. Tuna packed in oil is richer and more flavorful, but you’ll want to drain it very well. Both albacore and skipjack tuna work well in this recipe.

Q3. Can I add other ingredients to the salad?

Of course! This recipe is a fantastic base for customization. For a bit of heat, try adding finely chopped jalapeños. For extra freshness, stir in some chopped fresh parsley. Diced red onion can be used for a sharper bite instead of green onions.

Q4. How long will the Tuna Egg Salad last in the refrigerator?

When stored properly in an airtight container, the salad will stay fresh and delicious for up to 3-4 days. It’s a perfect make-ahead option for busy weeks.