Tuna fish salad with egg is a simple blend of canned tuna mixed with chopped hard boiled eggs, veggies, and herbs. It's a great high protein dish for lunch, a light dinner, or a lunchbox meal. You can make a batch and keep in the fridge for easy meal prep.
Why This Combo Works
If you asked me at seven years old if I'd ever eat my favorite tuna salad with chopped eggs, the answer would have been a firm no. But add a few things, relish, dill, and chopped onion. That would have changed my mind.
By blending canned tuna with chopped eggs and briny pickles, this salad goes from something I would've pushed aside back in the day to something I actually look forward to eating.
How To Hard Boil Eggs
First you have to cook and cool the eggs. Here's how to hard boil eggs with no gray ring around the yolks.
- Place eggs in a saucepan and cover with cold water. Bring to a full boil over high heat.
- Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10 minutes.
- While the eggs cook, prepare an ice bath with cold water and ice in a large bowl.
- Transfer the cooked eggs directly into the ice water and let them cool for at least 5 minutes.
- Tap all around on the countertop, peel, and rinse.
- Pat dry so the eggs do not add water to the dish.
Ingredients
Note: celery salt is high in sodium. Use a pinch of salt if you're on a low-sodium diet.
- Canned solid white tuna packed in water, drained well
- Hard-boiled eggs, peeled and patted dry
- Mayonnaise (substitute with Greek yogurt or sour cream)
- Celery
- Kosher dill pickle or pickle relish, drained and patted dry
- Celery salt or sea salt and black pepper to taste
- Fresh dill
- Red onion or scallions
- Dijon mustard
How To Make Tuna Egg Salad
Tip: Save a little of the chopped onion, dill, and celery to garnish the bowl before serving.
- Drain the tuna and place it in a large mixing bowl. Flake it with a fork.
- Chop the hard-boiled eggs into small pieces and add them to the bowl.
- Add celery and onion and toss.
- Stir in mayonnaise and Dijon; stir well.
- Season with salt and black pepper to taste.
- Chill overnight for the best flavor. Stir before serving.
- Serve on toast, in a sandwich, or wrapped in lettuce leaves for a low carb meal.
Storage
Store the salad in an airtight container in the fridge. It keeps well for up to 3 days.
Stir before serving. Do not freeze.
Serving Suggestions
This would make a great picnic salad or bring it to a potluck and everyone will be asking for seconds.
- Spoon it onto lettuce leaves for low carb lettuce wraps.
- Build a sandwich on a baguette, bage, or bialy with dill pickles on the side.
- Scoop onto a bed of lettuce, tomatoes, cucumbers and sliced red onion
For our favorite side, visit What To Eat with Tuna Salad.
Takeaway
This creamy tuna salad with eggs and veggies is a creamy cold salad that tastes really good.
Flaked solid white tuna, chopped hard boiled eggs, chopped dill pickles, celery, red onion, dill, and a creamy mayo dressing pull it together.
Let it chill overnight so the flavors come together. Stir before serving.
Serve as a sandwich or over a bed of lettuce, tomatoes, and cucumbers for a great high protein salad.
More canned tuna and pantry fish ideas are in our canned fish recipes.
More Cold Deli Salads
Frequently Asked Questions
Yes. In fact, it tastes better after it chills. Make it a few hours ahead or the night before and keep it refrigerated.
Tuna egg salad keeps well in the refrigerator for up to 3 days when stored in an airtight container. For best quality, keep it cold and stir before serving.
Solid white tuna packed in water ois best for tuna salad of any kind. Use what you like, just drain it very well so the salad doesn't get watery.
Serve it on toast, in a sandwich, on crackers, or wrapped in lettuce. It also works well as a protein-packed lunch on its own.
Use tuna packed in water with no added salt. Skip the celery salt and use plain salt sparingly, or leave it out altogether. Reduce or omit the pickle and rely on fresh dill, celery, and black pepper for flavor instead. Lemon juice can also help brighten the salad without adding sodium.
Tuna Fish Salad With Egg
Ingredients
- 1 (5-ounce) can solid white tuna, packed in water, drained well
- 2 hard-boiled eggs, peeled and patted dry
- 3 tablespoons mayonnaise or more to taste
- 1 diced celery stalk
- ¼ teaspoon celery salt, add more to taste
- 2 teaspoons chopped fresh dill
- 2-3 tablespoons diced red onion
- 1 kosher dill pickle finely chopped or 3 tablespoon pickle relish, drained and patted dry
- black pepper to taste
Instructions
- Drain the tuna very well and add it to a mixing bowl. Flake with a fork.
- Chop the eggs into small pieces and add them to the bowl.
- Add the celery, red onion, dill, and chopped pickle. Toss gently.
- In a small bowl, stir together the mayonnaise, Dijon mustard, and celery salt.
- Add half the mayonnaise and fold until combined. Add more mayonnaise until it reaches your desired level of creaminess.
- Season with black pepper and additional celery salt if needed.
- Serve on toast, as a sandwich, or wrapped in lettuce leaves.
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