Tuna Egg Salad

This Tuna Egg Salad is a delicious, easy-to-make meal that’s ready in only 25 minutes. It’s a great choice for a quick dinner or a make-ahead lunch option.

You’ll love this one if you enjoy Tuna Macaroni Salad and Quinoa Chickpea Salad.

This one is really easy to make. The key components of the recipe will be to hard-boil some eggs, mash them, mix in canned albacore tuna, Greek yogurt, celery, red onion, pickles, and seasonings. It’s a creamy, protein-packed salad that’s perfect for any meal.

Make it for dinner tonight, or prep it in advance for work lunches. Leftovers also store really well, so you can have dinners ready to go for the next few nights.

💛 Why you’ll love this recipe

• Quick and easy to prepare.
• Leftovers store really well.
• Straightforward ingredients.
• Ready in only 25 minutes.
• High in protein and low-carb.

➡️ Ingredients

⏲ How to make this tuna salad recipe with egg

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.

👉 Ingredient substitution suggestions

• Greek Yogurt: Use mayo or sour cream.
• Dijon Mustard: Try yellow mustard or spicy brown mustard.
• Pickles: Use relish or capers.
• Coconut Aminos: Substitute with soy sauce or tamari.
• Lemon Juice: Substitute with lime juice or white vinegar.

✨ Variations

• Spicy: Add a dash of hot sauce or some diced jalapeños for more heat.
• Herbs: Mix in some fresh parsley, chives, or cilantro.
• Veggies: Add some diced bell peppers, cucumbers, or cherry tomatoes.
• Avocado: Mix in some mashed avocado for extra creaminess and healthy fats.

〰️ How to serve

• Side Dishes — Simple green salad, roasted vegetables, or quinoa chickpea salad.
• Sandwiches — Whole grain bread, pita bread, or lettuce wraps.
• As a Dip — Crackers, pita chips, veggie sticks, or tortilla chips.
• Soup — Chicken tortellini soup, tomato basil soup, or minestrone.

💬 FAQs

📚 More salad recipes

• Jalapeño Popper Chicken Salad
• Chicken Caesar Pasta Salad
• Fresh Corn Salad
• Tuna Macaroni Salad
• Big Mac Salad

🍽 Recipe

Tuna Egg Salad

Author: Sara Nelson

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Yield: 6 servings

Course: Main Dish

Cuisine: American

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This Tuna Egg Salad is a delicious, easy-to-make meal that’s ready in only 25 minutes. It’s a great choice for a quick dinner or a make-ahead lunch option.

Ingredients 

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• ▢ 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

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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.

Video

Recipe Notes

Hard-Boiling Eggs: 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.

To Prepare In Advance: Cook and mash the eggs, then mix them with the tuna and other ingredients as directed. Store the salad in an airtight container in the refrigerator. When you’re ready to serve, give it a quick stir and add any additional seasoning if needed.

Refrigerator Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To refresh the salad, you can add a bit more Greek yogurt or a squeeze of lemon juice before serving.

Nutrition

Serving: 1cup, Calories: 149kcal (7%), Carbohydrates: 3g (1%), Protein: 23g (46%), Fat: 5g (8%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 124mg (41%), Sodium: 540mg (23%), Potassium: 297mg (8%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 214IU (4%), Vitamin C: 2mg (2%), Calcium: 61mg (6%), Iron: 1mg (6%)