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Tuna Egg Salad Recipe

Tuna Egg Salad

iamwinfred
This Tuna Egg Salad brings together two classic protein-packed favorites, canned albacore tuna and hard-boiled eggs, in a creamy, tangy dressing made with mayonnaise, Dijon mustard, and fresh lemon juice. Loaded with crunchy celery, sharp red onion, and fragrant fresh dill, it comes together in under 30 minutes and works beautifully as a sandwich filling, lettuce wrap, or cracker topping. It's budget-friendly, meal-prep approved, and delivers bold, satisfying flavor every single time.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 280 kcal

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

Ingredients
  

For the Salad

  • 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

For the Dressing

  • 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

Optional Add-Ins

  • 1 tablespoon sweet pickle relish optional, for a touch of sweetness
  • 1 teaspoon capers optional, drained and chopped, for a briny kick

Instructions
 

  • 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.

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.

Nutrition

Serving: 1ServingCalories: 280kcalCarbohydrates: 3gProtein: 28gFat: 17gSaturated Fat: 3.5gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 215mgSodium: 520mgPotassium: 310mgFiber: 0.3gSugar: 1gVitamin A: 8IUVitamin C: 4mgCalcium: 6mgIron: 10mg
Keyword creamy tuna salad, easy tuna salad, high protein salad, meal prep lunch, tuna egg salad
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