tuna and egg salad sandwich recipe

Written ByJenny Smyth Posted on
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The Best tuna and egg salad sandwich recipe

I love making tuna and egg salad sandwiches for my family because they’re easy to make and packed with protein. My kids can’t get enough of them, and I appreciate that they’re a great way to get in some extra omega-3s from the tuna.

This recipe has been a staple in our household for years, and I’ve made it for countless family gatherings and potlucks. The best part is that it’s incredibly versatile – you can serve it on a bed of greens as a salad, or stuff it into a sandwich or wrap for a quick lunch.

I’ve even served it at picnics and barbecues, where it’s always a hit. My kids are particularly fond of the combination of creamy egg salad and chunky tuna, which makes for a satisfying bite.

One of the things I appreciate about this recipe is how easy it is to customize – you can add in diced veggies like carrots or celery, or mix in some chopped hard-boiled eggs for added protein. It’s also an excellent way to use up leftover ingredients like mayonnaise or chopped herbs, which reduces food waste and saves me money.

Overall, I highly recommend giving this recipe a try – it’s a classic for a reason!

Tuna and Egg Salad Sandwich

4.7 from 689 votes

A classic tuna and egg salad sandwich made with flaked tuna, chopped hard-boiled eggs, and a creamy dressing. It is perfect for a quick lunch or a picnic.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Salad

2 cans (5 oz each) tuna in water, drained
4 large eggs
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup finely chopped red onion
1/4 cup finely chopped celery
2 tablespoons sweet pickle relish
Salt and black pepper to taste

For the Sandwich

8 slices of bread (white, whole wheat, or sourdough)
4 lettuce leaves
1 tomato, sliced

👨‍🍳Directions

1Place the eggs in a medium saucepan and cover them with cold water by about an inch.
2Bring the water to a boil over high heat, then reduce the heat to low and simmer for exactly 10 minutes.
3Transfer the eggs to a bowl of ice water and let them cool for 5 minutes before peeling and chopping them into small pieces.
4In a mixing bowl, combine the drained tuna, chopped hard-boiled eggs, mayonnaise, Dijon mustard, red onion, celery, and sweet pickle relish.
5Mix everything together with a fork until well combined and creamy.
6Season with salt and black pepper to taste.
7Toast the bread slices if desired.
8Place a lettuce leaf on four of the bread slices, then top with a generous scoop of the tuna and egg salad.
9Add a slice or two of tomato on top of the salad, then close the sandwich with the remaining bread slices.
Serve immediately.

🔧Equipment

Medium saucepan
Mixing bowl
Fork
Knife
Cutting board
Toaster (optional)

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 4g❤️Cholesterol: 215mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 20g

📝Notes

For a lighter version, substitute Greek yogurt for half of the mayonnaise. The salad can be made a day ahead and stored in the refrigerator.

Watch Video Of How Tuna and Egg Salad Sandwich Works

This tuna and egg salad sandwich recipe is always a good idea because it’s quick to make and packed with protein – perfect for busy families on-the-go! You can serve it at any occasion, whether it’s a family gathering or a casual dinner party.

One of my favorite things about this recipe is how easily customizable it is – just add in your favorite ingredients like diced veggies or chopped herbs to make it your own. And don’t forget that leftovers reheat beautifully in the microwave or oven – just be sure to store them safely in an airtight container first.

❓ Frequently Asked Questions About Tuna and Egg Salad Sandwich

Q: What type of fish should I use in this recipe?

A: For this recipe, you’ll want to use canned tuna in water or olive oil – not skipjack or bluefin, as they have higher mercury levels. Look for brands that are low in mercury and sustainably sourced whenever possible.

Q: Can I use fresh eggs instead of canned tuna?

A: Yes, you can definitely use fresh eggs if you have them on hand – just be sure to chop them up finely so they distribute evenly throughout the mixture. Fresh eggs will give your salad a brighter flavor than canned tuna would.

Q: Is it safe to eat raw egg yolks?

A: While some people are comfortable eating raw egg yolks, others may not due to risk of salmonella contamination. If you’re concerned, you can cook the yolks by briefly heating them in the microwave or by cooking them with the other ingredients before serving.

Q: Can I substitute Greek yogurt for mayonnaise?

A: Yes, you can definitely substitute Greek yogurt for mayonnaise if you prefer – just keep in mind that Greek yogurt will give your salad a tangier flavor than mayonnaise would. If you do choose to use Greek yogurt, be sure to mix it well so it’s evenly distributed throughout the mixture.

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