If you reach for canned tuna often, Tuna Macaroni Salad and Tuna Melt Quesadillas are two more recipes worth keeping in your rotation.
Tuna Egg Salad has more going on than the name suggests — the Greek yogurt keeps it creamy without weighing it down, Dijon mustard and lemon juice add brightness and sharpness, coconut aminos bring a subtle savory depth, and the chopped celery and dill pickles give every scoop real texture and crunch. It’s the kind of salad that holds up well, which means it’s just as good on day two as it is the night you make it.
What makes it genuinely versatile is how many ways you can use it across the week. Pile it on toast for dinner, tuck it into a wrap for lunch the next day, or set it out with crackers and vegetable sticks when you need something quick. The recipe makes six servings, so one batch goes a long way.
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💛 Why you’ll love this recipe
- Ready in 25 minutes: Hard-boil the eggs, mash them, mix in the remaining ingredients, and refrigerate — no complicated steps involved.
- Built for meal prep: The salad keeps well in the fridge, so you can make a batch at the start of the week and have lunches or dinners ready to pull whenever you need them.
- High in protein: Three cans of albacore tuna and three eggs give this salad serious staying power in every bowl.
- Great texture in every bite: Chopped celery, red onion, and dill pickles mean there’s crunch alongside the creaminess throughout.
- Flexible ingredients: Greek yogurt, Dijon mustard, pickles, and coconut aminos are all swappable, so you can adapt based on what you have.
- Serves chilled, no reheating needed: Pull it straight from the fridge when you need it — the salad is ready to eat as-is.
➡️ Ingredients
⏲ How to make this recipe
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Cook Eggs: Hard-boil eggs, then peel them and place them in a bowl.
Recipe Tip: To avoid overcooked or undercooked hard-boiled eggs, place them in a pot of cold water and bring to a boil. Once boiling, turn off the heat and cover the pot. Let the eggs sit for 10-12 minutes, then transfer them to an ice bath to stop the cooking process and make peeling easier.
- Mash Eggs: Mash eggs using a potato masher or the back of a fork.
- Combine Ingredients: Add the remaining ingredients to the bowl and mix until well combined.
- Chill and Season: Refrigerate until ready to eat. Season with additional salt and pepper and garnish with dill, based on taste preferences.
👉 Easy ingredient swaps
- Greek yogurt: Swap in an equal amount of mayo or sour cream — both give a creamier, richer base and are listed as direct options in the recipe.
- Lemon juice: Lime juice or white vinegar are both solid alternatives that keep the brightness intact.
✨ Variations
- Spicy: Stir in a dash of hot sauce or add diced jalapeños for more heat.
- Herbs: Mix in fresh parsley, chives, or cilantro alongside — or instead of — the dill garnish.
- Veggies: Fold in diced bell peppers, cucumber, or halved cherry tomatoes for extra color and crunch.
- Avocado: Stir mashed avocado into the bowl for a richer, creamier texture throughout.
〰️ How to serve
- On bread or in a wrap — pile it onto whole grain toast, tuck it into pita bread, or spoon it into lettuce leaves for an easy sandwich.
- With crackers, pita chips, or vegetable sticks for scooping — set it out as a spread for an afternoon snack or casual gathering.
- Alongside a warm bowl of Chicken Tortellini Soup for a fuller, well-rounded meal.
- Paired with Fresh Corn Salad for a relaxed summer spread, or spooned directly over greens for a complete salad plate.
💬 FAQs
Can I make tuna egg salad ahead of time?
Yes — and it’s one of the best things about this recipe. Cook and mash the eggs, then mix everything together as directed. Transfer to an airtight container and refrigerate until you’re ready to serve. Stir before eating, and add a squeeze of lemon juice or an extra pinch of salt if it needs a quick refresh.
How do I hard-boil eggs so they’re easy to peel?
Place the eggs in a pot of cold water and bring it to a boil. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10–12 minutes. Then transfer them to an ice bath to stop the cooking. This approach prevents overcooked or undercooked eggs and makes the shells much easier to remove.
How long does tuna egg salad keep in the fridge?
Store leftovers in an airtight container for up to 3 days. Before serving again, stir the salad well. If it has thickened in the fridge, a splash of extra Greek yogurt or a squeeze of lemon juice will bring it back to the right consistency.
Does it matter whether I use Greek yogurt or mayo?
They produce slightly different results. Greek yogurt gives the salad a lighter base with a noticeable tang, while mayo makes it richer with a more classic egg salad feel. Sour cream is a third option if that’s what you have on hand. All three are listed as options in the recipe, so use whichever fits what you’re after.
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Tuna Egg Salad
Ingredients
- 3 eggs
- 3 5-ounce cans albacore tuna, excess liquid drained
- ⅔ cup Greek yogurt
- ⅔ cup roughly chopped celery
- ¼ cup finely chopped red onion
- ¼ cup roughly chopped dill pickles
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon coconut aminos or soy sauce
- ¼ teaspoon garlic powder
- ⅛ teaspoon pepper
- ⅛ teaspoon salt
Optional Garnishes:
- Kosher salt
- Freshly cracked black pepper
- 1 tablespoon roughly chopped fresh dill or 1-2 teaspoons dried dill
Instructions
- Cook Eggs: Hard-boil eggs, then peel them and place them in a bowl.
- Mash Eggs: Mash eggs using a potato masher or the back of a fork.
- Combine Ingredients: Add remaining ingredients to the bowl and mix until well combined.
- Chill and Season: Refrigerate until ready to eat. Season with additional salt and pepper and garnish with dill, based on taste preferences.
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