Tuna Egg Salad Recipe
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.
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.
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