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This Tuna Egg Salad is packed with protein, flavor, and simple ingredients! It’s the perfect lunch or no oven dinner option. Tuna salad with egg is great served as lettuce wraps or as a sandwich with toasted bread.

For the best, no-fail method for hard-boiled eggs make sure you check out these Perfect Instant Pot Hard Boiled Eggs.

Tuna salad on a leaf of green lettuce

Simple Tuna Salad Recipe With Egg

If you’re wanting healthy lunch ideas, or dinners that don’t require the oven to be turned on, then this tuna egg salad is the perfect recipe.

A creamy, flavor packed tuna salad with the added crunch and texture from celery and dill pickles. Canned tuna and hard boiled eggs are the star of the show!

Serve over a bed of lettuce, as lettuce wraps, or sandwich it between two slices of toasted bread of choice. I love toasting gluten-free bread for the best lunch.

Tuna salad served on a piece of bread with lettuce.

Why You’ll Love It!

  • Healthy Option : With all the lean protein from the tuna and chopped eggs, it’s a filling and healthy lunch idea or simple dinner for those nights you don’t want to turn the oven on. Also low-carb when served over a bed of lettuce or as lettuce wraps.
  • Packed with Flavor & Texture : You’ll love all the textures and flavors in this salad. From the chunks of tuna and egg, to the creamy dressing that binds it all together, and the crunch of the celery and pickle. This tuna egg salad really does have it all!
  • Simple To Make : With only a few minutes prep this recipe is ready to eat in just minutes. The leftovers keep really well in the fridge for lunch the next day.
Overhead of a white bowl of this salad recipe with tuna and egg.

Ingredients Needed

  • Tuna – You need two cans (5 oz each) for this salad recipe. I prefer using albacore tuna.
  • Celery – Two stalks of finely diced celery adds the perfect crunch and texture.
  • Dill Pickles – Grab a jar of dill pickles and chop them small. Adds tons of flavor and crunchy crispy texture.
  • Hard-Boiled Eggs
  • Mayonnaise – You can use lite mayo or regular fat mayo, whichever you prefer. I prefer the creamy texture and flavor of full fat mayo (Best Foods or Hellman’s brand).
  • Dijon Mustard – Adds so much zippy flavor and helps bind all the tuna salad ingredients together.
  • Onion Powder – Gives that awesome onion flavor without any chunks of onion.
  • Sea Salt or Kosher Salt
  • Black Pepper
Labeled ingredients for this recipe

How To Make Tuna Egg Salad

  1. Mix up all the creamy dressing ingredients in a small bowl and whisk until combined and smooth. Set aside for now.
  2. Add the drained tuna into a mixing bowl and use a fork to break it up into smaller flakes.
  3. Stir in the celery and dill pickles.
  4. Pour the creamy dressing over top and stir.
  5. Stir in the chopped hard-boiled eggs until combined well.
  6. Eat right away OR cover with a lid (or plastic wrap) and allow it to refrigerate for 1-2 hours before serving for a chilled tuna salad with eggs.
Process photos showing how to make this recipe with tuna and eggs.
Process photos showing how to make this recipe with tuna and eggs.
Process photos showing how to make this recipe with tuna and eggs.
Process photos showing how to make this recipe with tuna and eggs.
Process photos showing how to make this recipe with tuna and eggs.

FAQ’s + Expert Tips

  • Can I Make Changes? : Substitute yellow mustard, stone ground mustard, or spicy mustard instead of using Dijon mustard. You can also use dill pickle relish, rather than chopped dill pickles, for easier prep. You won’t need as much of the relish – I would recommend starting at 3 tablespoons and adding from there if needed.
  • What Kind of Canned Tuna Is Best? : I prefer using albacore tuna because of the larger flakes of tuna, but regular canned tuna can be used as well. Make sure you use tuna that is packed in water and not oil!
  • Serving Suggestions : I prefer eating this salad after it has had time to refrigerate. I recommend refrigerating it for at least 1-2 hours before serving, but it’s also really good served right away.
Close up of this salad with hard boiled eggs as garnish.

Easy Prep Tip

For really easy prep try purchasing ready to use, prepared hard-boiled eggs from the grocery store. Just chop and go!

Lettuce wraps with tuna and egg salad mixture inside of them.

How To Store Tuna Egg Salad

Store any leftovers inside an airtight container, in the fridge, for up to 4 days. Leftovers keep well for several days which makes it the perfect lunch to have all week long!

This salad recipe inside a white bowl

More Salad Recipes

Tuna salad on a leaf of green lettuce
Together As Family Logo

Tuna Egg Salad


Author Jessica – Together as Family
Course Dinner, Lunch
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
This Tuna Egg Salad is packed with protein, flavor, and simple ingredients! It's the perfect lunch or no oven dinner option. Tuna salad with egg is great served as lettuce wraps or as a sandwich with toasted bread.

Ingredients
  

Creamy Dressing

  • 1/3 cup mayonnaise
  • 1 tablespoon dijon mustard
  • ¼ teaspoon onion powder
  • ¼ teaspoon sea salt or kosher salt
  • teaspoon black pepper

Tuna Egg Salad

  • 2 cans (5 oz each) tuna in water drained
  • 2 stalks celery (finely diced)
  • 1/2 cup chopped dill pickles
  • 2 hard-boiled eggs chopped

Instructions

  • In a small mixing bowl combine all the dressing ingredients and mix until smooth and creamy.
    1/3 cup mayonnaise, 1 tablespoon dijon mustard, ¼ teaspoon onion powder, ¼ teaspoon sea salt or kosher salt, ⅛ teaspoon black pepper
  • In a separate mixing bowl, add the drained tuna and use a fork to break it up into small chunks.
    2 cans (5 oz each) tuna in water
  • Add the celery and pickles and stir to combine.
    2 stalks celery, 1/2 cup chopped dill pickles
  • Add the creamy dressing over top and mix together.
  • Stir in the chopped hard-boiled eggs.
    2 hard-boiled eggs
  • Serve right away as lettuce wraps, on a bed of lettuce, or inside toasted bread as a sandwich. You can also cover the bowl with a lid or plastic wrap and refrigerate for 1-2 hours before serving (for a chilled tuna egg salad).
    Optional garnishes : sliced hard-boiled eggs and/or chopped parsley.

Notes

Tip : I prefer this salad cold after it has had time to chill in the fridge for 1-2 hours. Leftovers keep really well, in an airtight container, for up to 4 days so it makes the perfect lunch all week long. 
Mustard : Substitute with your favorite mustard – spicy mustard, stone grain mustard, or regular yellow mustard. 
Tuna : I prefer using albacore tuna in water when I make tuna salad. Make sure that whatever you use, that it’s packed in water and drained well. 
Nutrition Information : This is for 1 serving of the tuna egg salad (made with full fat mayo) and does not include any bread or lettuce, or additional garnishes. One serving of the salad is equal to approximately 1/3 cup. 

Nutrition

Calories: 237kcal | Carbohydrates: 2g | Protein: 17g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 127mg | Sodium: 652mg | Potassium: 240mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg

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