Tuna Egg Salad

There’s something about a bowl of tuna egg salad that feels instantly grounding. Flecks of pale pink tuna and sunny yellow yolks are folded into a creamy, pepper-flecked dressing, with crisp celery and red onion adding a fresh crunch.

This is a quick, protein-packed classic—perfect as a light lunch, an easy sandwich filling, or spooned over salad greens—and it comes together in about 15 minutes.

It’s ideal for busy weeknights, work-from-home days, meal-preppers, and anyone who loves simple, satisfying seafood dishes.

I still remember a chaotic Monday when back-to-back meetings left me exhausted.

I opened the pantry to a can of tuna, grabbed a few eggs from the fridge, and in no time had a cool, comforting bowl of tuna egg salad that powered me through the rest of the day.

It’s equally handy for last-minute lunches, picnic baskets, or casual entertaining. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, tangy flavor with creamy, perfectly cooked eggs and tuna.
• Packs protein to keep you full and energized between meals.
• Uses simple pantry staples and fresh veggies for easy, budget-friendly prep.
• Works for sandwiches, lettuce wraps, or scooped over crisp salad greens.
• Stores well for several days, making it perfect for meal prep.

Ingredients

• 4 large eggs — fresh eggs peel more cleanly after boiling
• 2 cans tuna in water, drained (5 ounces each) — drain very well to avoid a watery salad
• 3 tablespoons mayonnaise — use a good-quality, full-fat mayo for best flavor
• 1 tablespoon Dijon mustard — adds tang and a slight kick
• 1 tablespoon lemon juice, freshly squeezed — brightens and balances richness
• 2 tablespoons red onion, finely minced — mince very small so it doesn’t overpower
• 2 ribs celery, finely diced — for crunch and freshness
• 2 tablespoons dill pickle relish, drained — adds tangy sweetness without extra liquid
• 2 tablespoons fresh parsley, finely chopped — flat-leaf parsley has better flavor
• 1/4 teaspoon garlic powder — gives gentle, even garlic flavor
• 1/4 teaspoon paprika — adds mild warmth and color
• 1/2 teaspoon salt, or to taste — season lightly first, adjust after mixing
• 1/4 teaspoon black pepper, or to taste — freshly ground pepper tastes brighter

Step-by-Step Method

Boil the Eggs Gently

Place eggs in a medium pot and cover with cold water by 1 inch.

Bring to a gentle boil over medium-high heat.

Once boiling, immediately cover the pot and turn off the heat.

Let the eggs sit undisturbed in the hot water for 10 minutes to cook through without becoming rubbery or overcooked.

Chill and Peel the Eggs

Transfer cooked eggs to a bowl of ice water.

Let them cool for at least 10 minutes to stop cooking and firm the whites.

Once fully cooled, gently crack and peel the shells under running water.

Pat eggs dry, then chop into small, even pieces so they mix neatly into the salad.

Prep and Flake the Tuna

Drain canned tuna thoroughly to remove excess liquid and prevent a watery salad.

Add the drained tuna to a large bowl.

Use a fork to flake it into small pieces, breaking up any large chunks.

Aim for a light, even texture so the tuna mixes well with the eggs and vegetables.

Make the Creamy Dressing

Combine mayonnaise, Dijon mustard, and freshly squeezed lemon juice in a small bowl.

Whisk until completely smooth and creamy.

Taste and adjust acidity with a bit more lemon if desired.

This dressing will bind the tuna, eggs, and vegetables while adding tang and richness to the salad.

Add the Vegetables and Herbs

Finely mince red onion and dice celery into small pieces.

Add them to the bowl with the flaked tuna.

Stir in drained dill pickle relish and finely chopped fresh parsley.

Mix gently to distribute everything evenly.

These ingredients provide crunch, brightness, and a bit of tang to balance the creamy dressing.

Combine Eggs, Dressing, and Seasoning

Add chopped eggs to the tuna mixture.

Pour the mayo-mustard dressing over everything.

Sprinkle in garlic powder, paprika, salt, and black pepper.

Gently fold the mixture until all ingredients are evenly coated.

Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

Chill to Meld the Flavors

Cover the bowl tightly and refrigerate the tuna egg salad for at least 10 minutes.

Letting it rest allows flavors to meld and the texture to firm slightly.

Serve chilled on sandwiches, crackers, or over greens.

For meal prep, store in an airtight container in the refrigerator for up to three days.

Ingredient Swaps

• Dairy-light / lighter option: Replace up to half the mayonnaise with plain Greek yogurt or a dairy-free yogurt alternative.
• No Dijon mustard: Use yellow mustard, whole-grain mustard, or a mix of ½ teaspoon dry mustard + ½ teaspoon water.
• No lemon juice: Substitute with equal amounts of white wine vinegar, apple cider vinegar, or rice vinegar.
• Onion swap: Use green onions, shallots, or a small amount of finely minced sweet onion if red onion is too sharp.
• Celery swap: Diced cucumber, bell pepper, or jicama give similar crunch.
• Pickle relish swap: Finely chop dill pickles or cornichons; sweet relish works if you prefer a sweeter salad.
• Herb options: Use fresh dill, chives, or cilantro instead of parsley, based on what’s available.
• Low-sodium: Choose low-sodium canned tuna and reduce added salt; boost flavor with extra herbs, lemon, and black pepper.

You Must Know

• Doneness – If you’re unsure the eggs are truly hard‑cooked, spin one on the counter; it should spin smoothly and feel solid; a wobbly center means underdone and will give you jammy yolks and a too‑soft salad texture.
• Avoid – To avoid watery salad, press the drained tuna gently in a colander with the back of a spoon for 10–20 seconds; excess liquid will dilute flavor and make the mayo separate.
• Flavor Boost – For more brightness, add an extra ½–1 teaspoon lemon juice at the end and taste after 30 seconds; acidity “lifts” the tuna and egg flavors without needing more salt.
• Scale – For a crowd, double everything except salt and pepper, then season in ¼‑teaspoon increments at the end; salt intensity doesn’t scale perfectly with volume.
• Make‑Ahead – For best texture after chilling 1–3 days, keep crunchy add‑ins (celery, extra onion, optional cucumber/pepper) in a separate container and fold in within 30 minutes of serving so they stay crisp instead of softening in the dressing.

Serving Tips

• Serve piled on toasted sourdough or whole‑grain bread for hearty sandwiches.
• Spoon over a bed of mixed greens with cucumber, tomato, and avocado.
• Scoop into lettuce cups or endive leaves for a low‑carb option.
• Mound on crackers or cucumber rounds for quick, protein‑packed snacks.
• Serve in halved avocados or tomatoes for a simple, elegant lunch.

Storage & Make-Ahead

Tuna egg salad keeps well in an airtight container in the refrigerator for up to 3 days.

It’s ideal for making ahead for quick lunches or snacks.

Because of the mayo and eggs, it doesn’t freeze well—freezing causes separation and texture changes—so enjoy it fresh from the fridge.

Reheating

Reheat small portions briefly in the microwave at 50% power, just until slightly warm.

For larger amounts, gently warm in a covered oven-safe dish or on the stovetop over very low heat.

Picnic and Potluck Favorite

On warm days when the sky stays clear and the grass feels dry under a blanket, I always think of this tuna egg salad as a ready-made picnic hero.

I spoon it into a chilled container, tuck it beside ice packs, and know I’ve packed something satisfying yet unfussy.

At the park or a potluck table, it practically serves itself.

You can heap it onto soft rolls, spoon it over crisp lettuce, or scoop it up with crackers—everyone finds a favorite way.

The lemon brightens, the Dijon adds a gentle bite, and little pops of celery, onion, and dill pickle relish keep each bite lively.

It’s hearty enough to stand alone, yet light enough to share on a sunlit afternoon.

Final Thoughts

Give this tuna egg salad a try and see how easily it can become a staple in your lunch rotation.

Don’t hesitate to tweak the mix-ins or seasonings to make it perfectly your own.

Frequently Asked Questions

How Can I Make This Recipe Kid-Friendly for Picky Eaters?

You can absolutely make it kid‑friendly. I’d chop everything super small, use extra mayo for creaminess, skip onion and relish, keep seasoning mild, and serve it in soft sandwiches or buttery crackers for gentle textures.

What Wine or Beverage Pairs Best With Tuna Egg Salad?

I’d pour a chilled Sauvignon Blanc—crisp citrus cuts richness beautifully. If you’re skipping alcohol, try sparkling water with lemon or a cold, unsweetened iced tea; each sip brightens the creamy bite on your plate.

Can I Make This Tuna Egg Salad Without Mayonnaise Entirely?

Yes, you can. I’d swap mayo for creamy Greek yogurt and a slick of olive oil; as you stir, taste bright lemon, sharp Dijon, crunchy celery, and tender tuna melding into something lighter but still deeply satisfying.

How Do I Reduce the Fishy Smell When Preparing Tuna Egg Salad?

I tame the fishiness by rinsing drained tuna briefly, patting it very dry, then brightening it with extra lemon juice, a bit more Dijon, fresh parsley, and crisp celery—clean, briny scents instead of lingering ocean funk.