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Home » easy » Tuna and Egg Salad

Tuna and Egg Salad

Published: Sep 2, 2024 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

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.

Two sandwiches stacked on top of each other filled with tuna egg salad and arugula on seeded whole grain bread.
Jump to Recipe
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.

Jump to:
  • 📋 Ingredients you’ll need
  • 🔪 Step by step instructions
  • ✏️ Substitutions
  • 📖 Variations
  • 💭 Cooking tips

📋 Ingredients you’ll need

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

Ingredients for tuna egg salad in glass bowls on a baking sheet.
  • 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.
Ingredients mixed together in a bowl with a spatula.

📖 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.
Two sandwiches stacked on top of each other filled with tuna egg salad and arugula on seeded whole grain bread.

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!
Filed Under: Easter, easy, Fall, fish, lunch, quick recipes, Spring, Summer
Nutrition Facts
Tuna and Egg Salad
Amount Per Serving
Calories 259 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 4g25%
Trans Fat 0.03g
Polyunsaturated Fat 7g
Monounsaturated Fat 6g
Cholesterol 301mg100%
Sodium 460mg20%
Potassium 189mg5%
Carbohydrates 3g1%
Fiber 0.4g2%
Sugar 1g1%
Protein 18g36%
Vitamin A 515IU10%
Vitamin C 2mg2%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

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5 from 1 vote (1 rating without comment)

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Comments

  1. Shirley Clements

    December 03, 2024 at 7:51 pm

    Your Tuna & Egg Salad Sandwich sounds & looks sooo delicious! I must make it!
    ★★★★★
    Reply
  2. Shirley Clements

    September 28, 2024 at 8:15 am

    Yummm!
    ★★★★★
    Reply
  3. Christina

    July 20, 2016 at 4:41 pm

    Great recipe Lou!
    Reply
    • Lou

      July 25, 2016 at 9:31 pm

      Thanks, Christina!
      Reply
  4. Amy @ The Little Honey Bee

    October 15, 2013 at 12:28 pm

    I love this recipe and make something similar too :) I think I am working on finding the right balance. I don't find myself craving "treats" as much anymore but when I do treat myself I am certainly working on feeling good about it.
    Reply
    • Lou

      October 15, 2013 at 7:03 pm

      Thanks Amy, tuna salad is such a great protein packed lunch or snack! Would love to see your recipe. Balance is such a tough thing, I'm definitely working on it too.
      Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 14 years.
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