Tuna Egg Salad: A Simple Classic with Big Flavor
Tuna Egg Salad is a simple classic with big flavor—creamy, savory, and packed with protein. Flaky tuna and chopped hard-boiled eggs come together with a tangy mayo-mustard dressing, a little crunch from celery and onion, and a bright pop of lemon or pickle juice.
There’s something so comforting about a recipe that doesn’t try too hard—yet still tastes like it took real effort.
Tuna egg salad is that kind of meal. It’s the one you make when you need lunch to be quick, when the fridge is “almost empty,” or when you just want a no-fuss bowl of something creamy and satisfying.
The best part is how easily you can tweak it: more tang, more crunch, more spice, or keep it old-school and simple.
Why you will Love This Recipe
- Big flavor with basic pantry staples (tuna + eggs = always reliable)
- High-protein and genuinely filling, great for quick lunches
- Easy to adjust: tangy, spicy, crunchy, or extra creamy
- Meal-prep friendly—tastes even better after chilling
- Works in many ways: sandwiches, wraps, crackers, or lettuce cups
Tuna Egg Salad Recipe
Ingredients
- Canned tuna in water or oil, drained well
- Hard-boiled eggs
- Mayonnaise
- Dijon mustard or yellow mustard
- Celery finely chopped
- Red onion or green onion finely chopped
- Dill pickles or relish optional
- Lemon juice or pickle juice optional but recommended
- Salt
- Black pepper
- Paprika optional
- Garlic powder optional
- Cayenne or red pepper flakes optional
- Fresh dill or parsley optional
Instructions
- Boil the eggs until hard-boiled, then cool in an ice bath, peel, and chop to your preferred texture (chunky or fine).
- Drain the tuna really well to prevent watery salad. Flake it with a fork in a mixing bowl.
- Add mayonnaise, mustard, a small squeeze of lemon (or a splash of pickle juice), salt, pepper, and any optional seasonings like garlic powder or paprika. Mix until creamy.
- Fold in chopped eggs, celery, onion, and pickles/relish if using. Stir gently so the eggs stay a little chunky and the salad doesn’t turn paste-like.
- Taste and adjust—more mustard for bite, more lemon/pickle juice for tang, more pepper or cayenne for heat.
- Cover and chill for 20–30 minutes if you can. Serve cold in sandwiches, wraps, lettuce cups, or with crackers and cucumber slices.
Nabeela’s Pro tips..
- Drain the tuna like you mean it: press it in the strainer so the salad stays thick and creamy, not watery.
- Mix the dressing first, then add eggs: it coats everything evenly and keeps the salad from getting overworked.
- Use two textures of egg: mash one egg into the dressing for creaminess, then chop the rest for a hearty bite.
- Add tang in layers: start with a little lemon or pickle juice, chill, then re-taste—cold salad needs slightly bolder seasoning.
- Upgrade the crunch: finely diced celery + a spoon of relish gives that deli-style bite without extra effort.
FAQ
Can I make tuna egg salad ahead of time?
Yes. Make it a few hours ahead (or the night before), refrigerate covered, and stir before serving.
How long does it last in the fridge?
About 3 days in an airtight container, kept cold.
What tuna works best?
Any canned tuna works. Tuna in oil tastes richer; tuna in water is lighter. Just drain it very well either way.
Can I make it without mayo?
Yes—swap mayo for Greek yogurt, mashed avocado, or a mix of both. Start small and adjust seasoning because the tang changes.
How do I keep it from tasting bland?
Use enough salt, add mustard for sharpness, and don’t skip the acid (lemon or pickle juice). A little black pepper and paprika also help a lot.
