Tuna Egg Salad is the best of both worlds with for a flavorful protein packed salad or 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.
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!
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Did you make this Tuna Egg Salad? Be sure to leave a rating and a comment below!
Tuna Egg Salad
Equipment
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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Very flavorful. My only itty-bitty change was reduced the amount of mayo.
Delicious! Easy to make.used 6 boiled eggs.
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 done
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.
I did 14 oz of tuna & 6 hard boiled chopped eggs instead of 3 & BOY OH BOY!! It was the bomb! Thank you (:
I did 14 oz of tuna & 6 hard boiled chopped eggs instead of 3 & BOY OH BOY!! It’s the bomb! Thank you (: