If you need a quick, protein-packed lunch that actually keeps you full, this Tuna Egg Salad is exactly what you’ve been looking for.
It brings together two classic salad favorites, canned tuna and hard-boiled eggs, into one creamy, satisfying dish that comes together in under 30 minutes.
This is the kind of recipe you’ll make on repeat. It’s simple, budget-friendly, and works beautifully on toast, in a sandwich, or just scooped straight from the bowl.
Whether you’re prepping lunches for the week or putting together something fast on a busy afternoon, this salad has you covered.
You might also enjoy: Classic Egg Salad Recipe
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Total Time | 27 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
Why You’ll Love This Tuna Egg Salad
This salad is one of those recipes that earns a permanent spot in your weekly rotation.
It’s incredibly easy to throw together, even on the busiest days when you barely have 30 minutes to spare.
The combination of tuna and egg creates a satisfying protein punch that keeps you feeling full for hours. No mid-afternoon energy crash here.
The creamy dressing ties everything together beautifully. A little mayo, a touch of mustard, and some fresh lemon juice give it that tangy, rich flavor you’d expect from a great deli-style salad.
It’s also wonderfully versatile. Serve it on bread, crackers, lettuce wraps, or just eat it as-is. It fits into almost any meal plan.
This recipe is also great for meal prep. It keeps well in the fridge for several days, which makes planning ahead so much easier.
- High in protein: Both tuna and eggs are excellent sources of lean protein.
- Budget-friendly: Canned tuna is one of the most affordable proteins you can buy.
- Ready in under 30 minutes: Perfect for quick lunches and busy weeknights.
- Meal-prep friendly: Makes great leftovers that taste just as good the next day.
- Crowd-pleasing flavor: The creamy, tangy dressing appeals to just about everyone.
- No cooking required for most ingredients: You only need to boil the eggs.
If you’re also a fan of creamy, protein-rich salads, my Avocado Egg Salad is another one you’ll want to try.
Ingredients
This tuna egg salad keeps it simple with pantry staples you likely already have on hand. The magic is in the balance of creamy, tangy, and savory flavors.
- 2 cans (5 oz each) solid white albacore tuna in water, drained well
- 4 large eggs, hard-boiled, peeled, and chopped
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 stalks celery, finely diced
- 2 tablespoons red onion, finely minced
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper, to taste
- Optional: 1 tablespoon sweet pickle relish, for a touch of sweetness
- Optional: 1 teaspoon capers, drained and chopped, for a briny kick
Read Also: Tuna Pasta Salad Recipe
Kitchen Equipment Needed
You don’t need any fancy gadgets for this recipe. A few basic tools are all it takes to pull it together quickly.
- Medium saucepan (for boiling eggs)
- Mixing bowl (large enough to comfortably mix all ingredients)
- Egg slicer or chef’s knife (for chopping boiled eggs)
- Cutting board
- Fine mesh strainer or colander (for draining tuna)
- Measuring spoons
- Rubber spatula or large spoon (for mixing)
- Airtight container (for storing leftovers)
Recommended Products for This Recipe
These are products I personally recommend based on experience making this recipe over and over again. They make a real difference in the quality of the final dish.
1. Solid White Albacore Tuna in Water
Using a high-quality, solid white albacore tuna makes a huge difference in flavor and texture.
It’s firmer, meatier, and less fishy than chunk light varieties, which means your salad holds together beautifully and tastes clean and mild.
2. OXO Good Grips Egg Slicer
An egg slicer gives you perfectly uniform egg pieces every single time.
It’s much faster than chopping by hand and creates a cleaner, more consistent texture throughout the salad.
3. Primal Kitchen Avocado Oil Mayo
For a lighter but equally creamy dressing, swapping in an avocado oil mayo is a fantastic option.
It has a clean, neutral flavor that lets the tuna and egg shine without tasting heavy.
4. Fresh Dill Herb Seeds (for growing your own)
Fresh dill elevates this recipe significantly over dried. If you cook a lot, having a small pot of fresh dill on your windowsill is absolutely worth it. The flavor is brighter and more aromatic.
This pairs beautifully with my Deviled Egg Pasta Salad if you’re planning a spread of egg-based dishes for lunch.
Step-by-Step Instructions: How to Make Tuna Egg Salad
1. Hard-Boil the Eggs
- Place 4 large eggs in a medium saucepan in a single layer. Do not stack them.
- Cover the eggs with cold water by at least 1 inch. Cold water prevents cracking when the eggs first hit the heat.
- Set the saucepan over medium-high heat and bring to a rolling boil. Watch the pot closely once it gets close to boiling.
- Once the water reaches a full boil, immediately remove the pan from heat and cover it with a lid.
- Let the eggs sit in the hot water for exactly 10 to 12 minutes. This timing produces firm, fully cooked yolks without a grey ring around them.
- While the eggs are resting, prepare a bowl of ice water large enough to hold all four eggs.
- After 10 to 12 minutes, use a slotted spoon to transfer the eggs to the ice water bath. Let them cool for at least 5 minutes. This stops the cooking process immediately and makes peeling much easier.
- Once cooled, gently peel the eggs by tapping the shell on the counter and rolling them lightly under your palm. Peel under running water if the shell sticks.
- Place the peeled eggs on a cutting board and chop them into rough chunks, about 1/2-inch pieces. Set aside.
2. Drain and Prep the Tuna
- Open both cans of tuna and hold the lid firmly against the fish as you tilt the can over the sink. Press firmly to squeeze out as much liquid as possible.
- Transfer the drained tuna to a fine mesh strainer and press down gently with a spoon to remove any remaining moisture. Excess liquid will make the salad watery.
- Place the drained tuna into a large mixing bowl and use a fork to flake it apart. Break up any large clumps so the texture is consistent throughout the salad.
3. Prepare the Vegetables and Herbs
- Rinse the celery stalks and pat dry. Trim the ends and finely dice into small, even pieces. You want small bits that blend into the salad without overpowering any one bite.
- Peel the red onion and finely mince 2 tablespoons. If raw onion is very sharp to your taste, soak the minced pieces in cold water for 5 minutes, then drain and pat dry. This takes the harsh edge off.
- If using fresh dill, rinse it and pat dry with a paper towel. Pull the feathery fronds away from the thick stems and chop finely. You should have about 2 tablespoons of loose chopped dill.
4. Make the Creamy Dressing
- In the large bowl with the flaked tuna, add 1/3 cup of mayonnaise.
- Add 1 tablespoon of Dijon mustard. This adds a gentle sharpness that balances the richness of the mayo.
- Squeeze in 1 tablespoon of fresh lemon juice. Fresh lemon is much brighter than bottled and lifts all the flavors.
- Sprinkle in 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder.
- If you’re using sweet pickle relish, add 1 tablespoon now. If using capers, add them here too.
- Use a rubber spatula to stir everything together until the dressing is evenly combined and coats the tuna thoroughly.
5. Combine Everything
- Add the diced celery, minced red onion, and fresh dill to the bowl.
- Gently fold in the chopped hard-boiled eggs last. Use a gentle hand so the egg pieces stay chunky rather than breaking down completely into the dressing.
- Taste the salad and season with salt and black pepper to your liking. Start with 1/4 teaspoon of each and adjust from there.
- Give the salad one final gentle stir to make sure everything is evenly distributed.
6. Chill and Serve
- For the best flavor, cover the bowl with plastic wrap or transfer the salad to an airtight container.
- Refrigerate for at least 15 to 30 minutes before serving. This resting time allows the flavors to meld together beautifully.
- Serve chilled on bread, in a wrap, over a bed of greens, or with crackers on the side.
Read Also: Chicken Salad Sandwich Recipe
Tips for The Best Tuna Egg Salad
Getting a great tuna egg salad is all about a few key details. These tips make a noticeable difference in the finished dish.
- Drain the tuna well. Excess moisture is the enemy of a good tuna salad. Press it firmly through a strainer to get it as dry as possible before mixing.
- Don’t overcook the eggs. Eggs cooked for too long develop that unpleasant grey ring around the yolk. Stick to the 10 to 12 minute rest in hot water method for perfect results every time.
- Chop the eggs chunky, not mushy. Leave some pieces larger for texture. The mix of flaked tuna and chunky egg pieces gives the salad a more satisfying bite.
- Use full-fat mayo. Light mayonnaise can make the dressing watery and thin. Full-fat gives you that thick, creamy coating.
- Fresh lemon juice over bottled. It makes a real difference. Bottled lemon juice can taste flat and slightly metallic.
- Let it rest before serving. Even 15 minutes in the fridge allows the flavors to come together and develop more depth.
- Taste before you serve. Always season at the end. Tuna can vary in saltiness depending on the brand, so always taste and adjust.
Serving Suggestions
Tuna Egg Salad is wonderfully flexible and pairs well with a wide range of sides and accompaniments.
It works perfectly as a filling sandwich or as a light, satisfying snack when you need something quick and nourishing.
- On toasted bread: Classic sourdough or whole wheat toast adds a satisfying crunch.
- In a lettuce wrap: Butter lettuce or romaine cups make this a low-carb, light lunch.
- With crackers: Serve it as a dip-style spread alongside whole grain or buttery crackers.
- Over a green salad: Spoon it over mixed greens for a protein-packed, no-fuss dinner salad.
- Stuffed in tomatoes or avocado halves: A fun, colorful presentation that looks impressive with very little effort.
- As a wrap: Roll it up in a flour tortilla with some lettuce and sliced cucumbers for a portable lunch.
For a complete lunch spread, pair your tuna egg salad sandwich with a bowl of my Tomato Soup. The combo is simple, warming, and endlessly comforting.
Variations of Tuna Egg Salad
This recipe is a solid base, and it’s easy to customize based on what you love or what you have in your fridge.
Here are some popular ways people love to switch things up.
- Spicy Tuna Egg Salad: Add 1 to 2 teaspoons of sriracha or a pinch of cayenne pepper to the dressing for some heat.
- Greek-Style: Swap mayo for Greek yogurt, add diced cucumbers, olives, and a pinch of oregano.
- Avocado Tuna Egg Salad: Replace half the mayonnaise with mashed ripe avocado for a creamier, healthier twist.
- Dill Pickle Tuna Salad: Replace the relish with finely chopped dill pickles for a tangier, crunchier version.
- Everything Bagel Style: Stir in 1 tablespoon of everything bagel seasoning and serve on a toasted bagel.
- Curry Tuna Egg Salad: Add 1/2 teaspoon of curry powder and a handful of golden raisins for a surprisingly delicious fusion twist.
- No-Mayo Version: Use mashed avocado or a mix of plain Greek yogurt and a small amount of olive oil as a dairy-forward, lighter dressing.
For another fun tuna-forward variation, check out my Lemon Tuna Pasta, which uses similar bright, fresh flavors in a completely different format.
Storage and Reheating
Tuna Egg Salad stores very well, making it a great option for meal prepping ahead of a busy week.
Keep these storage tips in mind to get the most out of your leftovers.
- Refrigerator: Store in an airtight container in the fridge for up to 3 to 4 days. The salad may release a little liquid as it sits. Give it a gentle stir and drain off any excess before serving.
- Do not freeze: Mayonnaise and hard-boiled eggs do not freeze well. The texture becomes grainy and watery after thawing, and the quality is significantly reduced.
- Keep it separate if possible: If meal prepping, store the dressing mixture and the chopped eggs separately, then combine just before eating for the freshest texture.
- Serving from cold: This salad is always best served cold straight from the fridge. It should not be left at room temperature for more than 2 hours for food safety reasons.
- Refresh before serving: If the salad has been sitting in the fridge for a day or two, add a small squeeze of fresh lemon juice and a tiny bit of fresh mayo to freshen it back up.
Nutritional Facts
The following estimates are based on one serving (approximately one-quarter of the total recipe) with standard ingredients.
Values may vary depending on specific brands and add-ins.
| Nutrient | Amount Per Serving | ||| | Calories | approximately 280 kcal | | Protein | 28g | | Total Fat | 17g | | Saturated Fat | 3.5g | | Carbohydrates | 3g | | Fiber | 0.3g | | Sugar | 1g | | Sodium | 520mg | | Cholesterol | 215mg |
This is a high-protein, lower-carb dish that fits naturally into many eating plans, including low-carb, Mediterranean, and high-protein diets.
I learned to pay closer attention to ingredient quality when developing my Macaroni Salad Recipe, and the same approach applies here: fresh, quality ingredients make a big difference.
Health Benefits of Key Ingredients
This tuna egg salad isn’t just delicious. It’s genuinely good for you, thanks to a lineup of highly nutritious ingredients.
Each component contributes something meaningful to your overall health.
- Tuna: An excellent source of lean protein, omega-3 fatty acids, vitamin D, and selenium. Regular tuna consumption is linked to heart health and improved brain function.
- Eggs: Provide high-quality complete protein, essential B vitamins, choline for brain health, and lutein and zeaxanthin for eye health. The egg yolk contains the majority of the nutrients.
- Celery: Very low in calories and rich in vitamin K, vitamin C, potassium, and antioxidants. It also adds a satisfying crunch without adding significant carbs.
- Red onion: Contains quercetin, a powerful antioxidant with anti-inflammatory properties. Red onions also provide prebiotic fiber that supports gut health.
- Fresh dill: Rich in flavonoids and antioxidants. It also has antibacterial properties and has been used for centuries to support digestion.
- Lemon juice: A great source of vitamin C and a natural preservative. The acidity in lemon juice also helps brighten flavors and balance the richness of the mayo.
Read Also: Avocado Egg Salad Recipe
FAQs About Tuna Egg Salad
1. Can I use chunk light tuna instead of albacore?
Yes, absolutely. Chunk light tuna is a perfectly fine substitute and tends to be less expensive.
It has a slightly stronger, more pronounced tuna flavor compared to white albacore, and the texture is softer and flakier. Both work well in this recipe.
2. How long does tuna egg salad last in the fridge?
Stored in an airtight container, this salad keeps well for 3 to 4 days in the refrigerator.
After that, the eggs can take on an off texture and the mayo can start to break down. Always use your judgment and smell before eating leftovers.
3. Can I make this dairy-free?
Yes, this recipe as written is naturally dairy-free, since it uses mayonnaise rather than any dairy products.
Just double-check your specific mayo brand, as some varieties may contain trace dairy ingredients. Avocado oil-based mayo is a great dairy-free and egg-free alternative.
4. Can I make tuna egg salad without mayo?
Definitely. Greek yogurt is the most popular substitute, and it works really well.
It keeps the salad creamy and adds a pleasant tang, while also bringing in extra protein and reducing the fat content. Use the same amount of Greek yogurt as you would mayo.
5. Is it better to use tuna in water or tuna in oil?
Tuna in water is the most common choice for tuna salad, and it’s what this recipe uses.
It has a cleaner flavor and lets the dressing shine. Tuna packed in olive oil can also work beautifully if you drain it well, and it adds a slightly richer flavor.
Avoid tuna packed in vegetable oil, as the flavor is noticeably less pleasant.
Tuna Egg Salad
Ingredients
- 2 cans solid white albacore tuna in water 5 oz / 142g each, drained very well
- 4 large eggs hard-boiled, peeled, and chopped into rough chunks
- 2 stalks celery finely diced
- 2 tablespoons red onion finely minced; soak in cold water 5 minutes to mellow if desired
- 2 tablespoons fresh dill chopped; or 1 teaspoon dried dill
- 1/3 cup mayonnaise about 75g; full-fat recommended
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice from about half a lemon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and black pepper to taste; start with 1/4 teaspoon each
- 1 tablespoon sweet pickle relish optional, for a touch of sweetness
- 1 teaspoon capers optional, drained and chopped, for a briny kick
Equipment
- Medium saucepan For boiling eggs
- Large mixing bowl For combining all ingredients
- Egg slicer or chef’s knife For chopping hard-boiled eggs
- Cutting board
- Fine mesh strainer or colander For draining tuna thoroughly
- Measuring spoons
- Rubber spatula or large spoon For mixing
- Airtight container For storing leftovers
Method
- Place 4 eggs in a saucepan, cover with cold water by 1 inch, and bring to a rolling boil over medium-high heat. Remove from heat, cover, and let sit for 10 to 12 minutes, then transfer to an ice water bath for at least 5 minutes before peeling and chopping into rough chunks.
- Press both cans of tuna firmly through a fine mesh strainer to remove as much liquid as possible, then transfer to a large mixing bowl and flake apart with a fork until the texture is even with no large clumps.
- Finely dice the celery, mince the red onion (soaking in cold water for 5 minutes if desired to reduce sharpness), and chop the fresh dill, then set all aside.
- Add the mayonnaise, Dijon mustard, fresh lemon juice, garlic powder, onion powder, and any optional add-ins (relish or capers) directly to the bowl with the flaked tuna and stir until fully combined.
- Add the celery, red onion, and dill to the bowl, then gently fold in the chopped hard-boiled eggs, keeping the pieces chunky. Season with salt and black pepper to taste.
- Cover and refrigerate for at least 15 to 30 minutes before serving to allow the flavors to meld. Serve cold on toast, in a wrap, over greens, or with crackers.
Nutrition
Notes
- Drain the tuna very well. Pressing it through a fine mesh strainer removes excess moisture that would otherwise make the salad watery and thin.
- Do not overcook the eggs. The 10 to 12 minute resting method in hot water (off the heat) produces firm yolks without the grey ring that comes from boiling too long.
- Fold the eggs in gently at the end to keep some chunks intact. A mix of flaked tuna and chunky egg pieces gives the salad better texture and bite.
- Use full-fat mayonnaise for the creamiest, most stable dressing. Light mayo tends to make the salad thin and watery over time.
- Always use fresh lemon juice rather than bottled. Fresh juice is brighter and more aromatic, and makes a noticeable difference in the final flavor.
- Let the salad rest in the refrigerator for at least 15 to 30 minutes before serving. This allows the flavors to meld and deepen significantly.
- For a lighter version, replace the mayonnaise with plain full-fat Greek yogurt. Use the same quantity for a protein boost with a pleasant tangy flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Do not freeze, as mayonnaise and hard-boiled eggs lose their texture after thawing.
- If the salad has been sitting for a day or two, refresh it with a small squeeze of fresh lemon juice and a teaspoon of fresh mayo before serving.
- For best food safety, do not leave tuna egg salad at room temperature for more than 2 hours.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Tuna Egg Salad is proof that simple recipes are often the most satisfying.
With just a handful of everyday ingredients and less than 30 minutes, you can have a creamy, flavor-packed salad that works for almost any meal of the day.
It’s the kind of dish that feels a little nostalgic, like something you’d find at a classic diner or a family picnic, but with fresh, quality ingredients that make it taste genuinely great.
Give it a try this week and see for yourself. I’d love to hear how it turns out for you, so drop a comment below and let me know if you added any personal twists!
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