Tuna salad with egg combines the best of both salad worlds!

A creamy tuna and boiled egg salad mixture is tossed with crisp celery in a sweet/savory dressing of mustard and sweet relish! Who says you can’t have it all (in a salad)?

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

A Combo of 2 Faves!

  • Why choose one when you can make both? This recipe combines a tuna salad with egg salad to create one flavor-packed salad.
  • Crunchy celery bits meet savory mustard and sweet pickle relish that takes this salad from ordinary to extraordinary!
  • Serve it over lettuce, in a wrap or as a sandwich.
  • Make in advance and let the flavors blend even more, it’ll keep for up to 3 days.
eggs , tuna , mayo , celery , mustard , pickles , salt and pepper to make Tuna Egg Salad with labels

Ingredients in Tuna Egg Salad

Tuna – It doesn’t matter if tuna is packed in oil or water since it will be drained. Flake the tuna with a fork before mixing it into the salad.

Eggs – You’ll need chilled hardboiled eggs in this recipe. I usually keep small bowl in the refrigerator for quick meals. Try either air fryer boiled eggs, foolproof hard-boiled eggs or make easy Instant Pot eggs.

Dressing – Mayonnaise, mustard, and relish add great flavor to the mixture. Greek yogurt may be switched out for the mayonnaise for a tangier salad with fewer calories.

Variations – Play with other condiments like sriracha, or try honey mustard sauce, or even a splash of homemade ranch dressing will make a new salad creation every time!

Extras – Add your favorite macaroni pasta or chopped veggies to bulk up this recipe and make it into an easy summer side or main dish! We like elbow macaroni or shell shapes that the creamy dressing can cling to. If adding pasta, you might like to double up on the dressing.

How to Make Tuna Salad with Eggs

  1. Cut chilled hard boiled eggs in half, remove yolks and chop the whites.
  2. Mash yolks with mayonnaise, mustard, and relish in a large bowl until smooth.
  3. Add remaining ingredients including the chopped egg whites per recipe below. Stir well and serve as desired.
Tuna Egg Salad ingredients mixed in a bowl

How to Serve Tuna Salad with Eggs

  • 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
Tuna Egg Salad on bread and lettuce

Storing Tuna Egg Salad

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!

close up of a Tuna Egg Salad sandwich on a plate with bowl full of salad in the back
4.94 from 47 votes↑ Click stars to rate now!
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Tuna Egg Salad

A creamy & crunchy combination of two classics!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4

Ingredients  

  • 3 eggs hard boiled and cooled
  • 6 ounces tuna drained
  • ¾ cup mayonnaise
  • 2 teaspoons dijon mustard
  • 2 green onions thinly sliced
  • 1 teaspoon fresh dill or ¼ teaspoon dried
  • 1 rib celery finely diced
  • 2 tablespoons sweet relish or chopped dill pickle
  • salt & 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

Drain the tuna very well.
Ensure eggs are chilled. 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).
Substitute some of the mayonnaise for Greek yogurt to reduce the calories slightly.
Leftover tuna egg salad can be kept in a covered container in the fridge for up to 3 days. Stir before serving again. 
4.94 from 47 votes

Nutrition Information

Calories: 381 | Carbohydrates: 3g | Protein: 13g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 156mg | Sodium: 538mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

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

Course Lunch, Seafood, Snack
Cuisine American
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Tuna Egg Salad ingredients in a bowl and in a sandwich with writing

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I just finished putting this together and it was delicious. Years of doing egg salad and tuna salad separately and never imagining them together. The perfect marriage. Thank you. A suggestion for doing the perfectly hard boiled easy peel eggs for those who struggle with that. I use a metal steam basket over a couple inches of boiling water. Timer 15 minutes (6-8 large eggs). I have a bowl of ice water ready and transfer them for 15 minutes in the ice bath. After removing them and drying them, they are ready to be easily peeled. Perfect every time. :)5 stars

  2. Hi,could you please tell me what went wrong I put my eggs in the air fryer I did do 10 eggs at once and they came out soft not runny?

    1. Did you put them in an ice bath immediately after they were done cooking? Different brands/sizes of air fryers can cook differently so be sure to test one or two eggs before cooking a whole batch of eggs to ensure they’re done to your liking.

      1. Hi Holly, in my 35+ years of tuna/egg salad sandwich making, your recipe is the best tasting I’ve ever eaten. Separating the yolks from the whites is the difference from my usual.
        A couple of possibilities why SCV’s didn’t turn out, besides the fact all air fryers temps and sizes differ? SCV used 10 eggs when your recipe uses 6. I’m wondering if the cook time increases if using more than 6? Also, wouldn’t the size of the eggs make a difference? Perhaps SCV used extra large or jumbo vs your large? Just asking in case anyone else runs into the same issue. Thank you for all you do.5 stars

  3. Another winner! I love egg salad and I love tuna salad…now, thanks to your awesome recipe I can combine the two and enjoy them at the same time! Thank you so much and keep these awesome recipes coming!5 stars

  4. Holly…..I really enjoyed the tuna egg salad recipe and have enjoyed many more of your recipes over the years. What I really like about your recipes is that normally they only take one (1) page to print out. It saves paper and space in my notebook. Thanks and keep up the good work.5 stars

  5. Hi Holly. You can add or substitute radishes instead of the celery. The radish flavor gives it a little bite to it as well. Love all your recipes Holly. What is your favorite/go to slow-cooker by the way?
    Thanks for everything Holly !!
    Grant :)5 stars

  6. Excellent quick made meal and put it in a Wholemeal wrap. Sided with curly fries and sweet chilli dip.Mmmmmmm almost too good for words.5 stars

  7. What a clever way to stretch the skyrocketing price on eggs. Tuna has stayed pretty constant…so far. Some times I have a tough time deciding between tuna or eggs…not anymore! Thanks for the inspiration.

  8. All these recipes sound wonderful! I was looking for items to add to my egg salad recipe which is just eggs, mayonnaise, and green olives. Found lots of ideas!
    Thank you!

    1. You can definitely reduce the mayo to your preference Carole, and don’t forget to drain the tuna to help reduce the liquid in the recipe. Enjoy!

  9. This was sooo good. I doubled the recipe & used skipjack tuna. The only change I made was to use salt- packed capers instead of the pickles since I did not have any. Very good. Thank you!5 stars

  10. I work at gap factor I’m eager to try something new.Egg tuna sandwich looks so good I’m going to try it out on my next lunch for work.

  11. Can’t wait to make this! I like a simplified, non-complicated, basic egg salad recipe. I like to taste the eggs, mayonnaise, a little tang with the mustard.5 stars