egg tuna salad recipe

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

I’ve been making egg tuna salad for years, and it’s still a staple in our household. The recipe is simple yet flavorful, and it’s perfect for a quick lunch or dinner.

My family loves it because it’s easy to customize with their favorite ingredients. I like to add some chopped onions and hard-boiled eggs for extra texture and flavor.

The key to this recipe is using high-quality tuna that’s packed in water, not oil. This helps keep the salad light and refreshing, which is perfect for a hot summer day.

When I’m planning a family gathering or potluck, I always turn to this recipe because it’s easy to scale up and feed a crowd. Plus, it’s healthy and filling, making it a great option for picky eaters or those who are watching their weight.

Egg Tuna Salad

Egg Tuna Salad

4.8 from 1254 votes

A creamy and protein-packed salad combining hard-boiled eggs and flaked tuna. Perfect for sandwiches, lettuce wraps, or served on a bed of greens.

Prep Time10 mins
Cook Time10 mins
Resting Time0 mins
Total Time20 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Salad

4 large eggs
2 cans (5 oz each) tuna in water, drained
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

👨‍🍳Directions

1Place the eggs in a medium saucepan and cover with cold water by 1 inch.
2Bring the water to a rolling boil over high heat, then cover the pan and remove from heat.
3Let the eggs sit in the hot water for 10 minutes, then transfer them to a bowl of ice water and let cool for 5 minutes.
4Peel the cooled eggs and chop them into small pieces.
5In a mixing bowl, combine the drained tuna, chopped eggs, mayonnaise, Dijon mustard, celery, red onion, lemon juice, salt, and pepper.
6Mix gently with a fork until all ingredients are evenly incorporated and the salad is creamy.
7Taste the salad and adjust seasoning with additional salt or lemon juice if desired.
8Serve immediately on bread, crackers, or lettuce leaves, or refrigerate in an airtight container for up to 3 days.

🔧Equipment

Medium saucepan
Mixing bowl
Fork
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 16g💛Saturated Fat: 3g❤️Cholesterol: 215mg🧂Sodium: 580mg🌾Total Carbs: 4g🥦Dietary Fiber: 0g🍬Sugars: 2g🥩Protein: 28g

📝Notes

For a lighter version, substitute half the mayonnaise with plain Greek yogurt. Add a tablespoon of chopped fresh dill or parsley for extra flavor. If using tuna packed in oil, drain well and reduce the mayonnaise to 3 tablespoons.

Watch Video Of How Egg Tuna Salad Works

This egg tuna salad is always a good idea for any occasion because it is easy to make and everyone seems to like it. I often double the batch for family gatherings or weekend lunches.

For storage, keep it in a sealed container in the fridge and it will stay fresh for a few days. To serve, you can spread it on toast, stuff it in a tomato, or scoop it onto crackers.

It also works well as a filling for wraps or pita pockets. If you have leftovers, try reheating it gently in a skillet for a warm tuna melt sandwich.

This recipe is versatile and never disappoints, so I hope you give it a try.

❓ Frequently Asked Questions About Egg Tuna Salad

Q6: Can I freeze the salad?

A6: While you can freeze individual portions of the salad, it’s best to consume it within a few days of making it for optimal flavor and texture.

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