TUNA EGG SALAD RECIPE

If you’re craving something quick, satisfying, and a little nostalgic, this Tuna Egg Salad is your go-to dish. It’s perfect for any time of day—whether it’s a light lunch, an easy dinner, or a make-ahead meal for a busy week. Imagine creamy tuna mixed with rich boiled eggs, a hint of tangy mayo, and a touch of crunch from fresh veggies—each bite is comforting and full of flavor. Trust me, this recipe is going to become a staple in your kitchen!

Why You’ll Love Tuna Egg Salad

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a cozy lunch or packing a snack for the kids, this salad is versatile enough to fit any occasion. Here’s why you’ll be hooked:

• Versatile: Perfect for a quick meal at home or a picnic treat. Picture enjoying this as a filling sandwich, scooping it onto crackers, or tossing it with greens for a fresh twist.
• Budget-Friendly: Made with simple pantry staples that you likely already have. It’s an affordable meal that doesn’t compromise on flavor.
• Quick and Easy: With minimal prep time, you’ll have this salad ready in no time—no complicated steps, just good food.
• Customizable: Feel free to adjust the flavors to your liking. Want a kick of heat? Add some hot sauce or chopped jalapeños. Prefer a creamier texture? A little extra mayo or Greek yogurt does wonders.
• Crowd-Pleasing: Whether you’re feeding a hungry family or serving it at a gathering, everyone will love this easy, hearty dish.

Ingredients

Here’s what you’ll need to make this Tuna Egg Salad:

Tuna: The heart of the dish. Canned tuna is perfect for this recipe—flaky, tender, and packed with protein. You can use white or light tuna depending on your preference. It gives the salad that classic tuna flavor that’s comforting and familiar.

Hard-Boiled Eggs: They add creaminess and richness to the salad. Boil them until they’re just right—firm but not overcooked, so the yolks remain smooth and soft. Slice or chop them into small pieces for the perfect texture.

Mayonnaise: This is the base for the creamy dressing. You can go for classic mayo or opt for a lighter version. The mayo brings everything together, giving the salad its signature richness and smoothness.

Dijon Mustard: A small spoonful adds a tangy depth to balance the richness of the mayo. It’s a simple addition, but it makes a world of difference in flavor.

Celery: For a crunchy, refreshing bite. The celery adds texture and a nice freshness that contrasts with the creamy tuna and eggs.

Red Onion: A little finely chopped red onion adds color, crunch, and a slight sweetness. If you prefer a milder taste, feel free to swap it out for green onions.

Salt and Pepper: Season to taste! These simple seasonings elevate the flavors, making each bite even better.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful Tuna Egg Salad:

Boil the Eggs: Start by boiling your eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, reduce the heat and let them simmer for 9-10 minutes. Afterward, cool them in ice water before peeling.

Prep the Veggies: While the eggs are cooling, chop the celery and red onion. Set them aside, ready to add some crunch and flavor.

Mix the Ingredients: In a large bowl, combine the tuna (drained), chopped eggs, celery, and red onion. Gently mix everything together, making sure you don’t mash the eggs too much.

Add the Dressing: Stir in the mayonnaise and Dijon mustard. Season with salt and pepper to taste. Mix until everything is well coated and creamy. Add more mayo if you like a creamier texture.

Taste and Adjust: Take a bite and check the seasoning. If you want a little more tang, add a splash of lemon juice or more mustard. If you like it creamier, add a touch more mayo.

Serve: Serve immediately on a bed of lettuce, as a sandwich filling, or with crackers. You can also chill the salad for 30 minutes for the flavors to meld even more.

Nutrition Facts

Servings: 4
Calories per serving: 320

Preparation Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

How to Serve Tuna Egg Salad

This Tuna Egg Salad is so versatile—it can be served in several delicious ways. Here are a few ideas:

• On a Bed of Greens: Serve it on a bed of mixed greens or spinach for a fresh, light meal.
• In a Sandwich: Spread it on whole grain bread, toasted buns, or a croissant for a classic tuna sandwich.
• With Crackers: Pair it with some crispy crackers for a perfect snack or appetizer.
• As a Wrap: Scoop the salad into a tortilla and roll it up for a quick lunch or dinner.
• On Toast: Serve it on toasted sourdough or rye bread for an easy yet satisfying meal.

Presentation is key! Garnish with a sprinkle of fresh herbs like parsley or chives for a pop of color.

Additional Tips

• Prep Ahead: If you’re making this for lunch or dinner later, you can prep the ingredients ahead of time. Chop the veggies and boil the eggs in advance to save time.
• Make It Creamier: If you want a creamier texture, feel free to add a spoonful of Greek yogurt along with the mayo.
• Dietary Adjustments: For a lighter version, use low-fat mayo or swap the mayo for mashed avocado for a healthier twist.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. If it seems a bit dry the next day, just add a splash of mayo or yogurt to freshen it up.
• Double the Batch: This recipe is easy to double. Make extra for sandwiches, snacks, or to serve at a party.

FAQ Section

Q1: Can I use fresh tuna instead of canned?
A1: Absolutely! Fresh tuna works great in this salad. Just cook it through, then flake it into the salad and mix it all up.

Q2: Can I make this salad ahead of time?
A2: Yes, this salad actually tastes even better when the flavors have had time to meld together. Make it in advance and store it in the fridge.

Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 2 days. The salad may thicken over time, so feel free to add a little more mayo when serving.

Q4: Can I freeze this salad?
A4: Freezing this salad is not recommended, as the mayo and eggs may change texture when thawed. It’s best enjoyed fresh or within a couple of days.

Q5: What can I substitute for mayo?
A5: You can use Greek yogurt for a tangy twist, or mashed avocado for a creamy, dairy-free option.

Q6: Can I add more vegetables to this salad?
A6: Yes! Feel free to add diced cucumber, bell peppers, or even shredded carrots for extra crunch and flavor.

Q7: How can I make this recipe spicier?
A7: Add a dash of hot sauce, chopped jalapeños, or a sprinkle of cayenne pepper for a spicy kick.

Q8: Can I use a different type of mustard?
A8: Dijon mustard is ideal for this recipe, but you can swap it with yellow mustard if that’s what you prefer. The flavor will be slightly different but still delicious!

Q9: How long will this salad last in the fridge?
A9: It will stay fresh for up to 2 days. After that, the texture may begin to change, but it’ll still be safe to eat.

Q10: Can I make this into a wrap instead of a salad?
A10: Absolutely! Just scoop the tuna egg salad into a tortilla and roll it up for a quick, portable meal.

Conclusion

This Tuna Egg Salad is the kind of dish that makes you feel like you’re treating yourself to something special, without all the fuss. It’s simple, quick, and packed with flavor that’s perfect for any time of day. Whether you’re craving a light lunch, packing a snack for later, or just need something satisfying and easy, this recipe will hit the spot. So go ahead, whip it up, and enjoy every creamy, crunchy bite!

Print