tuna and egg salad recipe

Written BySheba G Updated On
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The Best tuna and egg salad recipe

I have been making this tuna and egg salad recipe for years and it is a staple in my kitchen. My kids love it because it is simple and tasty, and I love it because it is packed with protein and healthy fats. It is perfect for a quick lunch, a light dinner, or even a picnic with the family. The combination of canned tuna and hard boiled eggs gives it a hearty texture and a boost of omega 3s and vitamins. I always feel good serving this because it is nutritious and satisfying without being heavy. Whether you need a meal prep option or something to bring to a potluck, this recipe works every time.

Classic Tuna and Egg Salad

Classic Tuna and Egg Salad

4.8 from 572 votes

A creamy and protein packed salad made with canned tuna and hard boiled eggs. Perfect for sandwiches, wraps, or on its own.

Prep Time10 mins
Cook Time10 mins
Resting Time0 mins
Total Time20 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Salad

2 cans (5 oz each) tuna in water, drained
4 large eggs, hard boiled and chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Place the drained tuna in a large mixing bowl and flake it with a fork.
2Add the chopped hard boiled eggs, mayonnaise, Dijon mustard, celery, red onion, and lemon juice.
3Mix everything together until well combined. Season with salt and pepper to taste.
4Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled on bread, crackers, or lettuce wraps.

🔧Equipment

Large mixing bowl
Fork
Small bowl
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 24g💛Saturated Fat: 4g❤️Cholesterol: 220mg🧂Sodium: 680mg🌾Total Carbs: 4g🥦Dietary Fiber: 0g🍬Sugars: 2g🥩Protein: 22g

📝Notes

For a lighter version, use Greek yogurt instead of mayonnaise. You can also add chopped fresh dill or parsley for extra flavor.

Watch Video Of How Classic Tuna and Egg Salad Works

This tuna and egg salad recipe is always a good idea for any occasion because it is easy to make and everyone enjoys it. It works well for family gatherings, busy weeknights, or a simple lunch at home. I hope you give it a try and make it your own.

❓ Frequently Asked Questions About Tuna and Egg Salad

1. Can I use canned tuna in oil instead of water?

Yes, you can use tuna in oil, but it will make the salad richer and higher in calories. Just drain it well before adding it to the mix.

2. How long does tuna and egg salad last in the fridge?

It will stay fresh for up to 3 days when stored in an airtight container in the refrigerator. Give it a good stir before serving.

3. Can I make this recipe without mayonnaise?

Absolutely. You can substitute mayonnaise with plain Greek yogurt, mashed avocado, or a simple vinaigrette for a different twist.

4. Is this salad safe for pregnant women?

It is generally safe as long as you use fully cooked hard boiled eggs and canned tuna in moderation. Tuna contains mercury, so limit intake to 2 to 3 servings per week.

5. What can I serve with tuna and egg salad?

It is great on bread, toast, crackers, or lettuce cups. You can also pair it with a side of fresh vegetables or fruit.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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