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

open faced Tuna Egg Salad sandwich

Holly’s Recipe Highlights

  • 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.

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!

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close up of a Tuna Egg Salad sandwich on a plate with bowl full of salad in the back
4.94 from 61 votes↑ Click stars to rate now!
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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
Servings 4

Equipment

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Ingredients  

  • 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

Instructions 

  • 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.

Notes

  • 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. 
4.94 from 61 votes

Nutrition Information

Calories: 386 | Carbohydrates: 4g | Protein: 13g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 156mg | Sodium: 504mg | Potassium: 177mg | Fiber: 1g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg

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
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

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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.
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4.94 from 61 votes (42 ratings without comment)

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Comments

  1. This is a great tasting recipe. The only trouble I had was trying to use Air fryer method from here. Maybe I have the wrong kind of Air Fryer, I have the Ninja combo toaster oven/air fryer and several other functions model. I cooked the eggs for 17 minutes at 250 and they weren’t close to “hard boiled” 5 more minutes and they still weren’t done4 stars

  2. This is EXACTLY how I have made tuna salad for 35+ years. I love this recipe!!
    The only difference in mine is that I use Miracle Whip instead of mayo.5 stars