Description
You’ll love how fast this protein-packed tuna egg salad comes together. Creamy mayo, zesty Dijon, fresh dill, crisp celery, and green onion create classic deli flavor in minutes. Pile it on toast, tuck into lettuce wraps, or spoon over greens for the easiest lunch ever.
Ingredients
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3 large hard-boiled eggs, cooled (whites chopped; yolks mashed in Step 2)
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1 (5-ounce / 142 g) can tuna, well drained and flaked
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3/4 cup creamy mayonnaise
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2 teaspoons Dijon mustard
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2 thinly sliced green onions
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1 teaspoon chopped fresh dill (or 1/4 tsp dried dill)
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1 rib celery, finely diced
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2 tablespoons sweet relish or chopped dill pickle
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Kosher salt & freshly ground black pepper, to taste
Instructions
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Prepare the eggs: Halve hard-boiled eggs lengthwise. Scoop yolks into a medium bowl; finely chop whites and set aside.
Tip: For easy-peel eggs, start in cold water, simmer 7–8 minutes, then chill in ice water. -
Make the creamy base: Mash egg yolks with a fork until crumbled. Stir in mayonnaise, Dijon, relish, and dill until smooth. Season lightly with salt and pepper.
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Combine: Add flaked tuna, chopped egg whites, green onions, and celery. Gently fold to combine—don’t overmix so you keep some texture.
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Chill & serve: Taste and adjust seasoning. Cover and chill at least 30 minutes for best flavor. Serve on toasted bread, in lettuce cups, or over salad greens.
Notes
- Drain tuna well: Press in a sieve or pat with paper towels so the salad stays creamy, not watery.
- Mix-ins: Add 1 tsp lemon juice, ¼ tsp garlic powder, or a pinch of smoked paprika. For extra crunch, stir in 2 tbsp chopped almonds.
- Lighten it up: Swap half the mayo for thick Greek yogurt.
- Serving ideas: Sandwiches, croissants, lettuce wraps, stuffed tomatoes, or with crackers.
- Storage: Refrigerate in an airtight container up to 3 days. Do not freeze.
- Prep Time: 15 minutes
- Category: Salad, Lunch, Snack
- Method: No-Cook, Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 7 g
- Unsaturated Fat: 33 g
- Carbohydrates: 5 g
- Protein: 20 g
- Cholesterol: 230 mg
