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–+ servings
tuna and boiled eggs

Tuna Egg Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 medium pot
  • 1 Large bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 colander or slotted spoon
  • 1 Mixing spoon
  • 1 Fork

Ingredients
  

  • 4 large eggs
  • 2 can tuna in water 5 ounces each; drained
  • 3 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoon red onion finely minced
  • 2 ribs celery finely diced
  • 2 tablespoon dill pickle relish drained
  • 2 tablespoon fresh parsley finely chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

Instructions
 

  • Place the eggs in a medium pot, cover with cold water by 1 inch, and bring to a gentle boil over medium-high heat.
  • Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10 minutes.
  • After 10 minutes, transfer the eggs to a bowl of ice water and let cool for at least 10 minutes.
  • While the eggs cool, drain the tuna well and add it to a large bowl, flaking it with a fork.
  • Add the mayonnaise, Dijon mustard, and lemon juice to a small bowl and whisk until smooth.
  • Add the red onion, celery, dill pickle relish, and parsley to the tuna in the large bowl.
  • Peel the cooled eggs, chop them into small pieces, and add them to the tuna mixture.
  • Pour the mayo-mustard dressing over the tuna and eggs, then sprinkle in the garlic powder, paprika, salt, and black pepper.
  • Gently stir everything together until evenly combined, adjusting seasoning with more salt, pepper, or lemon juice if needed.
  • Cover the bowl and refrigerate the tuna egg salad for at least 10 minutes before serving to allow flavors to meld.

Notes

For best results, ensure the eggs are fully cooled before chopping so they stay firm and don’t crumble excessively into the salad. Draining the tuna very well prevents a watery mixture, and you can adjust creaminess by adding more or less mayonnaise to taste. This salad keeps well in an airtight container in the refrigerator for up to 3 days, making it ideal for meal prep, sandwiches, or serving over greens. For lighter variations, swap part of the mayonnaise for plain Greek yogurt, and for extra texture, add diced cucumber or bell pepper just before serving so they stay crisp.
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