Tuna Egg Salad – Protein-Rich and Perfect for Sandwiches

This tuna egg salad is the kind of simple, satisfying recipe you keep coming back to. It’s creamy, fresh, and full of protein, making it great for lunches, meal prep, or a quick snack. Spread it on toast, stuff it into a pita, or scoop it onto greens—there’s no wrong way to enjoy it.

The flavors are classic and comforting, and you can tweak it easily to fit your preferences. If you want budget-friendly, no-fuss food that tastes great, this is it.

Why This Recipe Works

• Balanced texture: Tender eggs and flaky tuna mix with crunchy celery and onion for a satisfying bite.
• Big flavor, simple ingredients: A little Dijon, lemon juice, and dill brighten everything without complicating the recipe.
• Protein powerhouse: Tuna and eggs deliver long-lasting energy, perfect for hearty sandwiches or light lettuce wraps.
• Fast and flexible: Uses pantry staples and takes about 15 minutes, especially if you boil eggs ahead of time.
• Make-ahead friendly: Tastes even better after chilling, so it’s ideal for meal prep.

Ingredients

• 2 (5-ounce) cans tuna, drained (water- or oil-packed, your choice)
• 4 large hard-boiled eggs, peeled and chopped
• 1/3 cup mayonnaise (add more to taste)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice (or 1–2 teaspoons white wine vinegar)
• 1 small celery rib, finely diced (about 1/3 cup)
• 2 tablespoons finely chopped red onion or scallions
• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
• 1/4 teaspoon garlic powder (optional)
• Salt and black pepper to taste
• For serving: Bread, toast, croissants, pita, or lettuce leaves; tomato slices and crisp lettuce if making sandwiches

How to Make It

1. Prep the eggs: Hard-boil the eggs if you haven’t already. Cool completely, then peel and chop into bite-size pieces.
2. Drain the tuna: Open the cans and press out excess liquid.

   Flake the tuna with a fork so it mixes smoothly.

3. Mix the dressing: In a large bowl, stir together mayonnaise, Dijon, lemon juice, dill, and garlic powder. Add a pinch of salt and pepper.
4. Add the mix-ins: Fold in the celery and onion until coated. This builds the crunchy base.
5. Combine: Add the tuna and chopped eggs.

   Gently mix to keep some texture. Taste and adjust seasoning with more salt, pepper, or lemon.

6. Chill (optional but recommended): Cover and refrigerate for 20–30 minutes to let the flavors meld.
7. Serve: Spoon onto toast or bread with lettuce and tomato, tuck into pita pockets, or serve on greens for a lighter option.

How to Store

• Refrigerator: Store in an airtight container for 3 to 4 days.
• Keep it cold: Don’t leave it at room temperature for more than 2 hours.
• Make-ahead tip: Boil eggs up to 5 days ahead and keep them unpeeled in the fridge. Mix the salad fresh when needed.
• Freshness boost: Stir in a squeeze of lemon or a spoonful of mayo before serving leftovers if it looks a bit dry.

Benefits of This Recipe

• High in protein: Eggs and tuna make it filling and energizing without a long ingredient list.
• Budget-friendly: Uses affordable pantry staples and stretches easily for multiple meals.
• Meal-prep ready: Holds up well for days and tastes better after chilling.
• Customizable: Swap herbs, add pickles, or adjust the creaminess to your taste.
• Versatile serving options: Sandwiches, wraps, lettuce cups, or simple crackers for a snack.

Pitfalls to Watch Out For

• Watery salad: Not draining tuna well can water down the dressing.

  Press out excess liquid thoroughly.

• Overmixing: Stir gently to avoid a mushy texture. You want visible egg pieces and flaky tuna.
• Over-salting: Tuna can be salty. Taste before adding extra salt, especially if using pickles or capers.
• Too heavy: Start with less mayo and add gradually.

  A splash of lemon keeps it bright.

• Raw onion bite: If your onion is sharp, rinse the chopped onion under cold water and pat dry before mixing.

Variations You Can Try

• Greek-style: Swap mayo with half Greek yogurt, add chopped cucumber, parsley, and a pinch of oregano.
• Pickle lovers: Stir in 2 tablespoons chopped dill pickles or relish for extra tang.
• Spicy kick: Add a teaspoon of sriracha or a pinch of cayenne, and use chopped jalapeño.
• Mediterranean twist: Add capers, chopped olives, and a splash of olive oil. Use lemon zest for brightness.
• Herb-forward: Mix in chives, tarragon, or parsley for a fresh garden flavor.
• Avocado swap: Replace half the mayo with mashed avocado for creaminess and healthy fats.
• Crunch upgrade: Add diced bell pepper, cucumber, or a handful of shredded carrots.

FAQ

What type of tuna works best?

Chunk light tuna in water is budget-friendly and mild. Solid or albacore tuna has a firmer texture and richer flavor.

Use whichever you prefer; just drain it well.

Can I make it without mayonnaise?

Yes. Try half Greek yogurt, half olive oil, or use mashed avocado. Add Dijon and lemon to balance the flavor and keep it creamy.

How do I boil eggs so they peel easily?

Start eggs in boiling water, cook 10–11 minutes, then transfer to an ice bath for 5 minutes.

Crack and peel under running water for best results.

Is this good for meal prep?

Absolutely. Make a batch, store it in a sealed container, and use it for sandwiches or bowls over 3–4 days. Pack bread and salad separately to keep things fresh.

Can I freeze tuna egg salad?

Freezing isn’t ideal.

The mayo can separate, and the texture suffers. Make smaller batches instead and enjoy it fresh.

What can I use instead of dill?

Parsley, chives, or tarragon work well. Dried herbs are fine—use about one-third the amount of fresh.

How can I make it lighter?

Use light mayo or Greek yogurt, add extra celery and herbs, and increase lemon juice for brightness without extra calories.

What’s the best bread for sandwiches?

Sourdough, whole wheat, or multigrain are sturdy and tasty.

Croissants are great for a treat. Toasted bread holds up best to the creamy filling.

In Conclusion

This tuna egg salad is simple, hearty, and endlessly adaptable. It comes together fast with everyday ingredients and delivers satisfying flavor and texture.

Whether you pack it into sandwiches, spoon it into lettuce cups, or serve it with crackers, it’s a reliable go-to for busy days. Keep a batch in the fridge, and you’re always a few minutes away from a solid meal.