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Why You’ll Love This Recipe
When I first heard “add eggs to tuna salad,” I was skeptical – but I decided to give it a try. After testing a few batches, I realized it completely transformed the dish. The eggs bring richness, while the pickles and celery add crunch, and the mayo ties it all together into a creamy, flavorful bite.
Since then, I’ve made this healthy tuna egg salad several times and it always delivers. It’s a quick tuna salad that makes the perfect work-from-home lunch or meal prep option for the week. If you love my Whole30 Chinese Chicken Salad, you’ll love this one too. It’s easy, fresh, and customizable. Trust me, you’ll always want seconds.
Watch a Short Video of This Recipe Here
Ingredients You’ll Need
There are only a handful of simple ingredients in this recipe, but they work together perfectly:
- Hard-boiled eggs: Creamy and hearty, they’re the base that makes this salad more satisfying. There are many methods to hard boil eggs. I mention my favorite method, which yields easy-to-peel eggs, in the “Notes” section of the recipe card below.
- Canned tuna: Light tuna is mild and budget-friendly, while albacore has a firmer texture and stronger flavor. Both work, but I prefer light tuna for its delicate taste.
- Red onion: Adds a pop of color and subtle bite. White or yellow onion works too.
- Celery: Crunchy and fresh, balancing out the creaminess.
- Dill pickles: Don’t skip these! They add the tangy punch that makes the salad pop.
- Mayonnaise: Makes this a traditional and creamy tuna salad. For a no mayo tuna salad, swap with mashed avocado or make a lighter tuna salad with Greek yogurt. I personally like this one.
- Salt + black pepper: Adjust to taste.
How to Make Tuna Egg Salad
Step 1: Chop your hard-boiled eggs into small pieces and add them to a large mixing bowl.
Step 2: Add the canned tuna, onion, celery, dill pickles, and mayo. Stir until everything is evenly combined.
Step 3: Taste and season with salt and pepper. That’s it, it’s ready to enjoy!
Recipe Tips
- Drain your tuna well and pat it with paper towels before mixing. This prevents the salad from becoming watery.
- If tuna tastes a bit fishy, add a squeeze of lemon juice or stir in fresh dill or parsley to brighten the flavors.
- For the easiest-to-peel hard boiled eggs, boil them straight from the fridge, then transfer to an ice bath for at least 10 minutes before peeling.
Serving Ideas
- This tuna and hard boiled eggs salad is endlessly versatile:
Pile it on gluten-free bread or toast for a classic sandwich. - Serve on lettuce wraps for a light, paleo tuna salad option.
- Spread on sweet potato toast for a fun Whole30 twist.
- Scoop onto crackers, jicama slices, or cucumber rounds for a snack.
- Wrap in a tortilla for an easy canned tuna recipe that doubles as a grab-and-go lunch.
If you’re craving a crunchy side dish, pair it with my 5-Minute Lemon Parmesan Salad for a quick and balanced meal.
For a flavor twist, add diced jalapeño and a squeeze of lime juice for a zesty, spicy version. Or try chopped fresh dill and parsley with a drizzle of olive oil for a Mediterranean-inspired variation. Both add freshness and keep the salad exciting if you make it often.
Storage + Meal Prep Tips
This is a perfect meal prep lunch salad because it keeps well in the fridge. Store in an airtight container for 4-5 days, stirring before serving.
I don’t recommend freezing this salad. Because it’s mayo-based, freezing and thawing causes separation. Fresh is best here.
I’ve tested this recipe several times for meal prep, and it consistently holds up in flavor and texture when stored properly. Honestly, I’m always surprised how good it still tastes on day four.
Recipe FAQs
Yes! It’s high in protein, low in carbs, and naturally gluten-free. With simple, whole ingredients, this makes a balanced and filling meal.
Definitely. For a no mayo tuna salad, use Greek yogurt (not paleo/Whole30) or mashed avocado for a creamy alternative. Both add great flavor and keep it light.
I like canned light tuna that is mild. It’s also a budget-friendly option. You can also use albacore tuna which has a firmer texture and stronger flavor. Both work; it just depends on your preference.
Stored in the fridge, it lasts 4-5 days. It’s a great make-ahead option for busy weeks.
This easy tuna egg salad combines everything you love about egg salad and tuna salad in one delicious bite. It’s quick, healthy, and versatile enough to enjoy in countless ways. Try it once, and it might just become your new go-to protein-packed lunch.
If you’re looking for another fresh and flavorful idea, check out my Crispy Rice Salad next, it’s another favorite for crunch and flavor.
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If you make this tuna egg salad, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest, for even more delicious recipes!
Tuna Egg Salad (Healthy, High-Protein & Easy)
Video
Ingredients
- 3 hard boiled eggs*
- 1 5-oz can of tuna
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup chopped dill pickles
- 1/4 cup mayonnaise, or more, if needed
- Salt and pepper, to taste
Instructions
- Chop the eggs into small pieces, then add them to a large bowl.
- Add tuna, onion, celery, dill pickles, and mayo. Stir to combine.
- Taste then add salt, pepper, and more mayo, if needed. Enjoy!
Notes
How to Make Hard-Boiled Eggs
For easy hard-boiled eggs that peel easily:
- Bring water to a boil in a saucepan.
- Take out eggs straight from the fridge, then lower the eggs into the water so they don’t break, and let it come to a boil again. Once it does, lower the heat and let the eggs simmer for 11 minutes.
- Prepare a large bowl with an ice bath. Once the eggs are done cooking, place them in the ice bath for at least 10 minutes.
- Peel the eggs.
Serving Tips
Garnish your tuna egg salad garnished with green onions, fresh parsley, dijon mustard, dill pickle relish, fresh dill or other fresh herbs, lemon zest, or other desired toppings and condiments. Switch things up with different ingredients to make it your own! Serve with crunchy veggies like cucumbers, carrots, bell peppers, and celery, atop lettuce leaves, as a sandwich, on top of crackers or potato chips, wrapped in tortillas, and more!Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Give it a good stir before serving. I don’t recommend freezing this dish since it is mayo-based. Mayo tends to separate once defrosted.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this exactly as written and it was delicious. I served butter lettuce with it.
Very simple and quite good. Exactly what I was looking for!
You’re right! Game changer. I won’t be making my tuna salad any other way. I’m kicking myself for not doubling the recipe. Thank you!
I’m so glad you enjoyed it!! Thanks so much for leaving a review.
Much like how I make mine. Very good.