Tuna Egg Salad is the best of both worlds with for a flavorful protein packed salad or sandwich!
This post may contain affiliate links. Please read our disclosure policy.
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!
More Sandwiches We Love
Did you make this Tuna Egg Salad? Be sure to leave a rating and a comment below!
Equipment
Ingredients
- 3 eggs hard boiled and cooled
- 1 (5 ounce each) can tuna 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.
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.
Yummy
Delicious! I’ve never mashed the egg yolks with the Mayo and mustard first. Much better! Also used Gulden’s Spicy Brown mustard instead of Dijon to give it some zip!
Wonderful. Been making this for years but Holly makes it a step up.
I just have to say, for me personally, this was way too much mayonnaise. I added another 6 oz of tuna to make it edible for my preference. No attack on the author, I have made multiple other recipes from this author and have loved many of them. This one for me just didn’t hit the mark.
The absolute best tuna salad I have ever made, thank you for this recipe. Everyone loved it.!!!!
The best egg salad very good excellent
So glad you enjoyed it, Patricia!
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. :)
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?
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.
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.
This was really good .
I was looking for egg tuna salad recipe this was perfect so delicious.
ThankYou
Sandy
I am so glad you enjoyed this recipe Sandy!
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!
I am so glad you enjoyed this recipe Sharron!
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.
Thanks so much Charlotte, so glad you’ve loved the recipes!
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 :)
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.
Glad you enjoyed it Gordon!
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.
Enjoy the recipe Jerilea!
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!
You’re welcome Linda! So happy to hear that!
This would probably be good if it didnt turn out to be so liquidy due to the amount of mayo used.
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!
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!
You’re welcome Nanette, that sounds amazing!
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.
This is a perfect lunch salad!
Would love some recipes!
Be sure to check out our recipe index Twyla!
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.
You will love this recipe then Mary Ann! Enjoy.