The BEST Tuna Egg Salad Recipe (Simple & Healthy!)

5 from 4 votes

The BEST Tuna Egg Salad Recipe (Simple & Healthy!)

This healthy tuna egg salad recipe is so simple but packed with flavor! Comes together quickly, and it makes an easy, light lunch on a busy day. Even better, it’s gluten-free, keto, paleo, and whole30!

Prep Time10

Cook Time11

Total Time21

Course: Main Course

Cuisine: American

Keyword: easy lunch

Servings: servings

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!

Video

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