Language Selection

Get healthy now with MedBeds!
Click here to book your session

Protect your whole family with Orgo-Life® Quantum MedBed Energy Technology® devices.

Advertising by Adpathway

Tuna Egg Salad

1 year ago 97

PROTECT YOUR DNA WITH QUANTUM TECHNOLOGY

Orgo-Life the new way to the future

Advertising by Adpathway

Tuna Egg Salad is the best of both worlds with for a flavorful protein packed salad or sandwich!

Prep note: This salad can be prepared up to 3 days ahead of time. It can release some liquid as it sits, drain the liquid before stirring the salad.
Recommended tools: Save time with my favorite chopper (great for eggs, celery, onion and more!).
Budget tip: Stretch it further by adding extra celery or other finely diced or shredded vegetables.
Swaps: Tuna can be swapped for salmon.
Time-Saving Tip: Many grocery stores sell pre-cooked hard boiled eggs.

eggs , tuna , mayo , celery , mustard , pickles , salt and pepper to make Tuna Egg Salad with labels

Ingredient Tips

Tuna: I prefer water packed tuna, but oil packed tuna works, too. Solid tuna has larger pieces, while chunk tuna is a bit more fine.
Eggs: Use your favorite method to make hardboiled eggs (I make eggs in the air fryer as they’re easy to make and peel beautifully).
Dressing: Replace some of the mayonnaise with Greek yogurt for fewer calories.

Variations

Add condiments like sriracha or honey mustard sauce to change the flavor.
Other fresh herbs are a great addition, I love parsley for a pop of fresh flavor.

adding ingredients to eggs to make a Tuna Egg Salad

mixing ingredients to make a Tuna Egg Salad

Serving Suggestions

Low Carb: Over a bed of crisp lettuce leaves, in cucumber, or in a zucchini boat
As a Snack: On Ritz crackers, crostini, or bagel chips
Sandwich: Sandwiched between toasted white bread and cheddar cheese slices
Fancy it up: Inside hollowed-out tomatoes or avocado

Storage

Keep leftover tuna egg salad in a covered container in the refrigerator for up to 4 days. Stir before using. Mayonnaise-based salads don’t freeze well, but this salad is so easy to make, just start fresh!

More Sandwiches We Love

Did you make this Tuna Egg Salad? Be sure to leave a rating and a comment below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

close up of a Tuna Egg Salad sandwich on a plate with bowl full of salad in the back

4.95 from 57 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Tuna Egg Salad

Two classic favorites combine with zesty seasonings and crunchy celery in one delicious sandwich!

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

▢ 3 eggs hard boiled and cooled
▢ 6 ounces canned tuna 1 can, drained
▢ ¾ cup mayonnaise
▢ 2 teaspoons Dijon mustard
▢ 2 green onions thinly sliced
▢ 1 teaspoon chopped fresh dill or ¼ teaspoon dried
▢ 1 rib celery finely diced
▢ 2 tablespoons sweet relish or chopped dill pickle
▢ salt and pepper to taste

Cut eggs in half. Remove yolks and finely chop the whites.
Mash yolks with mayonnaise, mustard, relish, dill, and salt & pepper to taste.
Add remaining ingredients and stir well.
Serve on bread or over lettuce.

Use a strainer to ensure the tuna is very well drained.
Ensure eggs are chilled after cooking. Use any method to cook them. Our favorite is in the air fryer at 250°F for 17 minutes for large eggs (no water needed).
Swap in Greek yogurt for some of the mayo to reduce the calories slightly.
Leftover tuna egg salad can be kept in an airtight container in the refrigerator for up to 3 days. Stir before serving again.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Lunch, Sandwich, Seafood, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

low carb Tuna Egg Salad in a bowl with writing

Tuna Egg Salad on bread and lettuce with a title

open faced Tuna Egg Salad sandwich with a bowl full in the back with a title

Tuna Egg Salad in a bowl and on a sandwich with a title

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly