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Overhead shot of Tuna Egg Salad in a rustic bowl on a wooden table with natural light.

Best Ever Tuna Egg Salad: The Creamy, Protein-Packed Lunch You’ll Crave Every Week

Kathleen ron
A creamy, protein-packed salad made with canned tuna and hard-boiled eggs, blended in a tangy, flavorful mayo-based dressing. Perfect for quick lunches, meal prep, or picnic spreads—this recipe is endlessly customizable, satisfying, and ready in minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer, lunch, Main Course, Salad, Snack
Cuisine American, Healthy Comfort Food, Mediterranean-Inspired
Servings 4 people
Calories 335 kcal

Ingredients
  

  • 2 cans 5 oz each tuna, drained
  • 4 large eggs hard-boiled and chopped
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 stalk celery finely chopped
  • 2 tablespoons red onion finely chopped
  • 1 tablespoon fresh dill or parsley chopped (optional)
  • Salt and black pepper to taste
  • Paprika or smoked paprika for garnish (optional)
  • Spend With Pennies
  • +2
  • Clean Eating Veggie Girl
  • +2
  • Better Homes & Gardens
  • +2
  • Moorlands Eater
  • +2
  • Chicken of the Sea
  • +2
  • wholesomeyum.com
  • +2
  • 🧂 Optional Add-Ins
  • 1 tablespoon pickle relish or chopped pickles
  • ½ avocado mashed, for added creaminess
  • 1 teaspoon lemon juice for brightness
  • 1 teaspoon hot sauce or sriracha for a spicy kick
  • Prepare the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling remove from heat, cover, and let sit for 10–12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and chop.
  • Mix the Base: In a large bowl combine mayonnaise, Dijon mustard, salt, pepper, and any optional add-ins like lemon juice or hot sauce. Stir until smooth.
  • Combine Ingredients: Add the drained tuna chopped eggs, celery, red onion, and herbs to the bowl. Gently fold the mixture until well combined, ensuring not to overmix to maintain texture.
  • Chill: Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.
  • Serve: Garnish with a sprinkle of paprika or smoked paprika if desired. Serve on toasted bread in lettuce wraps, with crackers, or as a filling for sandwiches.

Notes

Storage

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezing: Not recommended, as mayonnaise and eggs do not freeze well.

Serving Suggestions

  • On toasted sourdough or rye bread
  • In lettuce wraps for a low-carb option
  • Stuffed into a pita with spinach and tomato
  • As a topping for a baked potato
  • With crackers or crostini as an appetize

  • Calories (Per Serving)

    • Calories per serving: Approx. 320–350 kcal
Keyword Tuna Egg Salad