Tuna Egg Salad: A Protein-Packed Meal Option

Name: Tuna Egg Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 3 large hard boiled eggs; 15 ounces canned chunk light tuna (drained well); ½ cup mayonnaise; ½ cup diced celery (⅛" dice); ¼ cup finely chopped red onion; 1 tablespoon dill relish (or sweet); 1 tablespoon sliced green onions; 1 tablespoon Dijon mustard; 2 teaspoons lemon juice; ½ teaspoon kosher salt; ¼ teaspoon black pepper

Make a protein-packed tuna egg salad that’s perfect for meal prep, quick snacks, or a sandwich. Each creamy bite is balanced with fresh flavor, crisp vegetables for crunch, and rich, satisfying texture.

Jessica’s Recipe Science

Chunk light tuna has a higher moisture content and naturally flakes into smaller pieces, blending more evenly into the salad.
Draining tuna removes excess liquid, preventing a watery salad and improving creamy consistency.
The lecithin in egg yolks acts as a natural emulsifier, helping blend mayo and mustard into a cohesive dressing.

Why It Works

I’ve combined my favorite tuna salad and egg salad recipes into one delicious meal. It’s a satisfying mix of seafood and hard-boiled eggs, creating a creamy, flavorful dish that works for everything from a quick snack to a classic sandwich. It’s incredibly versatile! Serve it with crackers, pile it into a lettuce wrap for a gluten-free option, or prep it ahead for busy weekdays.

What makes this recipe stand out is the balance of texture and flavor. From tender tuna and eggs to crisp celery and onion for crunch, each ingredient plays a role. A simple combination of mayo, mustard, and lemon juice creates a creamy tuna salad with just the right tang. I always keep a batch of hard-boiled eggs in my fridge, so I can chop them up and make this salad in under 15 minutes.

Ingredients You’ll Need

Bowl of tuna, hard boiled eggs, mayo, celery, red onions, and more salad ingredients.

Eggs: I use large hard-boiled eggs in the recipe. The yolks add creaminess and help bind the dressing. The egg whites add structure and a nice chew. After chopping them up, you should have about 1 cup.
Canned Tuna: A convenient seafood protein to mix into the salad. I prefer chunk light tuna; it’s flavorful, moist, and softer in texture compared to canned albacore tuna.
Mayonnaise: Adds fat for a creamy tuna salad base.
Celery: Brings fresh crunch and contrast to the soft texture of eggs and tuna.
Onions: Red onions add sharpness and depth of flavor, while sliced green onions add a delicate onion note.
Relish: Delivers tangy, slightly sweet notes that enhance overall flavor. You can use sweet pickle relish or dill pickle relish for more tanginess.
Mustard: Dijon mustard adds acidity and pungency to balance the rich mayonnaise.
Citrus: Freshly squeezed lemon juice brightens the tuna salad’s flavor and reduces fishy notes.
Seasoning: Kosher salt and black pepper enhance the salad’s savory flavor.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This tuna egg salad recipe is easy to customize! Try these delicious variations:

Greek yogurt: Swap part or all of the mayo for a lighter option with added protein and tang.
Dill pickles: Replace relish with chopped dill pickles for more texture and crunch.
Onion Swap: Use a yellow onion or a sweet onion instead of a red onion for a milder, slightly sweet flavor. Use shallots for a subtle garlic note.
Mustard: Use whole grain mustard, yellow mustard, or spicy mustard.
Fresh Herbs: Add parsley, chives, tarragon, or dill for a fresh, herbaceous boost.
Make it Spicy: Add minced jalapeño, serrano, hot sauce, sriracha, or Cajun seasoning.
Seasonings: Add garlic powder, onion powder, cumin, coriander, or curry powder.
Vegetables: Add in diced cucumber, carrots, tomatoes, or avocado.
Fruit: Diced green apples or sweet apples add a juicy crunch.

How to Make Tuna Egg Salad

Chopped pieces of hard boiled eggs on a wooden cutting board.

Step 1: Chop the Eggs

Cutting the hard-boiled eggs into smaller pieces increases surface area, allowing the yolks, which are rich in lecithin, to disperse more easily and help bind the dressing. This creates a smoother, creamier texture and more even flavor distribution.

Pro Tip: I like to make a big batch of hard-boiled eggs, then chop some into the tuna salad, and slice a few in half to layer into sandwiches or wraps, or use as a garnish for extra richness and protein.

Unmixed tuna salad ingredients in a bowl.

Step 2: Make the Salad

Mixing tuna with mayo, mustard, egg yolks, and lemon juice helps create a smooth, creamy mixture by evenly combining fat and water-based ingredients. As you stir, the tuna breaks into smaller flakes and gets well coated, while the crunchy vegetables stay crisp for contrast.

Tuna egg salad sandwich on a small plate.

Step 3: To Serve

I like to add scoops of the tuna egg salad to make a sandwich, or crisp it up for a tuna melt. For a gluten-free option, skip the bread and serve in lettuce cups, or add on top of a bed of fresh lettuce for a salad. Slice up cucumbers or grab some homemade crostini for a healthy snack.

Frequently Asked Questions

Which type of canned tuna is better for tuna egg salad?

For tuna egg salad, light tuna is my go-to. It’s softer, more flavorful, and mixes easily into a creamy texture. White albacore tuna is firmer, lighter in color, drier, and has a milder taste if you prefer bigger chunks. Pouched tuna is convenient because it doesn’t need to be drained. Canned tuna packed in oil should be drained well to avoid an overly rich or greasy salad.

How do I keep tuna salad from getting watery?

Drain the tuna thoroughly to remove excess liquid, which can dilute the dressing and affect texture.

Can I make tuna egg salad ahead of time?

Store the tuna egg salad in an airtight container in the refrigerator for up to 5 days. As it chills, the flavors meld together, and the texture becomes even creamier, making it taste better the next day.