Tuna and Egg Salad

This tuna and egg salad is the best of both worlds! Enjoy tuna and egg salad together for a quick lunch or dinner. Made with canned tuna, hard-boiled eggs, celery, mayonnaise, and Dijon mustard, it comes together in minutes and is packed with protein.

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10 minutes minutes 7 Comments

I was never someone who loved sandwiches. It’s usually the last thing I want to eat, but this combination of egg and tuna salad has me craving sandwiches.

This is the perfect recipe to make on a Sunday. Have ready for a leisurely lunch throughout the week, or enjoy for dinner and serve with a simple house salad.

📋 Ingredients you’ll need

This recipe uses ingredients you probably already have on hand, which is one of the reasons it’s a favorite.

• Canned tuna packed in water leads to a lighter, less oily salad. Tuna adds a rich, savory flavor. I like to use the canned tuna that is already flaked.
• Hard-boiled eggs provide a creamy texture and add some more protein.
• Mayonnaise and Dijon mustard act as the base for the dressing, giving the salad its creamy texture. Choose a good-quality mayonnaise for the best flavor. The Dijon adds a tangy kick to balance the richness of the mayonnaise.
• Celery and red onion add a refreshing crunch and sharp, zesty contrast to lighten the salad’s texture.
• Salt and pepper are essential seasonings!
• Parsley is my go-to fresh herb for any tuna or egg salad, but you could use any fresh herb you have on hand here, like thyme or dill.

🔪 Step by step instructions

It feels silly to have step-by-step instructions for such an easy recipe!

Add all of the ingredients to a bowl and stir them together.

Once combined, this is what you’ll have! Delicious and creamy egg salad with tuna.

I like chopping the hardboiled eggs before adding them to the mixture because this ensures your egg salad has a perfect texture.

✏️ Substitutions

There aren’t a ton of substitutions you can make in this type of recipe but here are a few:

• Use Greek yogurt instead of mayonnaise for a lighter option. Remember that this will add a tangy flavor, so instead you could do 50% mayo and 50% Greek yogurt. You could also mash some avocado for a creamy texture with less mayonnaise.
• Use green onions (scallions) instead of red onions for a milder onion flavor. They’re less sharp and add a subtle freshness.
• Dill or fresh thyme for parsley for a twist, both herbs are delicious from a flavor perspective.

📖 Variations

You can have fun with any egg or tuna salad:

• Spicy: Add 1-2 teaspoons of sriracha or your favorite hot sauce to the dressing for a spicy kick. You can also mix in some diced pickled jalapeños for extra heat.
• Avocado tuna egg salad: For a creamy, nutrient-packed variation, mash a ripe avocado and mix it with the mayonnaise to make a smooth, creamy dressing.

💭 Cooking tips

1. For perfectly hard-boiled eggs: To ensure your eggs are easy to peel and perfectly cooked, start them in cold water and bring them to a gentle boil. Then, let them sit off the heat for 7-9 minutes before transferring them to an ice bath. They should then peel easily!
2. Flake the tuna: Before mixing, use a fork to flake it into smaller pieces, ensuring it evenly distributes throughout the salad for a consistent bite. You can also buy pre-flaked tuna in a can.
3. Chill before serving: We love a recipe that can be prepped beforehand! Let the salad sit in the fridge for at least 30 minutes before serving.

Tuna and Egg Salad

Author: Louisa Clements

5 from 1 vote

This tuna and egg salad combines the best of both worlds in one dish! Made with canned tuna, hard-boiled eggs, celery, and a creamy mayonnaise dressing, it's a quick, protein-packed option for lunch or dinner.

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Prep: 10 minutes minutes

Total: 10 minutes minutes

Servings: 4

Ingredients

• 1 can tuna in water, drained, 170g / 5-6oz
• 6 hard-boiled eggs, peeled and chopped
• ¼ cup mayonnaise
• 1 stalks of celery, finely chopped, about ½ cup
• 1 tablespoon minced red onion
• 1 tablespoon minced parsley
• 2 teaspoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 8 slices whole grain bread, for serving

Instructions

• Add the drained tuna to a large mixing bowl and use a fork to break it into smaller flakes.
• Add the chopped hard-boiled eggs, celery, red onion, and parsley to the bowl with the tuna.
• Add the mayonnaise and Dijon mustard. Gently fold until all ingredients are evenly coated.
• Season with salt and pepper to taste.
• Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Your patience will be rewarded with a more flavorful salad.
• Enjoy on its own, in a sandwich, or over a bed of greens.

Notes

1. For perfectly hard-boiled eggs: Start them in cold water and bring them to a gentle boil. Then, let them sit off the heat, covered, for 7-9 minutes before transferring them to an ice bath. They should peel easily! 

Did you try this recipe?Leave a comment + rating and let me know what you think!