Tuna Salad Recipe With Egg

Tuna And Egg Salad:

• Canned Tuna – I like to use a mix of chunk light and solid albacore, for a balance of price and texture. (I use this same combo for tuna patties, too!) Feel free to use just one or the other.
• Hard Boiled Eggs – My go-to is my easy peel boiled eggs method on the stove, but you can also make boiled eggs in the oven or even hard boil eggs in the air fryer. See my tips below!
• Celery & Pickles – For a crunchy contrast. I used finely chopped dill pickles, but you could use dill pickle relish or sweet pickle relish as well.
• White Onion – Use red onion for a sharper flavor, yellow onion for a sweeter flavor, or shallots for a milder flavor.

Creamy Dressing:

• Mayonnaise – This is the base. I use my own homemade mayonnaise when I have time, but store-bought would work just fine (this is my favorite brand). You can also substitute Greek yogurt for a lighter, more tangy option.
• Dijon Mustard – I prefer the flavor of Dijon here, but you could use regular yellow mustard, too.
• Fresh Parsley – Fresh herbs work best for tuna egg salad, but you can substitute 1 teaspoon dried parsley in a pinch. You can also try fresh dill, chives, or even green onions.
• Paprika – I used regular paprika, but smoked paprika also works.
• Sea Salt & Black Pepper

1. Make the dressing. In a large bowl, whisk together the mayo, mustard, parsley, and paprika, until smooth. Season with salt and pepper to taste.
2. Mix the salad. Add the tuna, celery, pickles, and onions. Stir together, breaking apart any large pieces of tuna.

3. Add the eggs. Fold in the diced hard-boiled eggs. If you like, garnish your tuna egg salad with more parsley for a pop of color.

Storage Instructions

You can keep this tuna salad recipe with egg in an airtight container in the fridge for up to 5 days. It keeps really well, so it’s perfect for weekend meal prep!

I don’t recommend freezing it, as this will ruin the texture of the eggs and mayo.

TIP: Never leave the salad out at room temperature for longer than 2 hours.

If I’m bringing it to a potluck or picnic, I just pack it in a cooler with ice packs.

Serving Ideas

I’ll be honest, I totally enjoy this tuna salad recipe with egg right out of the bowl! But when you want something a little more creative (and more filling), try these ideas:

• Sandwiches – I love smashing this salad between two slices of 90 second bread, fluffy cloud bread, or coconut flour bread, but you can use any bread you like. It also makes an amazing tuna melt with some cheese!
• Crackers – Spread it on your favorite kind, or use them for dipping. For homemade options, try my flax seed crackers or baked tortilla chips.
• Veggies – Stuff the tuna egg salad inside a hollowed-out bell pepper (like my bell pepper sandwich), or scoop it with mini bell peppers, large cucumber slices, or other veggies like a dip. You can even spoon it inside avocado halves to make stuffed avocado!
• Lettuce Wraps – This is what I did for the pictures here! Wrap the salad in lettuce leaves, like Romaine or Bibb lettuce. Any kind that’s big enough to wrap works!

More Creamy Salad Recipes

If you like creamy salads like this, try some of my other creative and flavorful options:

Crab Salad

Mediterranean Chicken Salad

Avocado Egg Salad

Buffalo Chicken Salad