This popular springtime dish is tasty, nutritious and perfect for a light lunch, snack or for entertaining!
I've been a big fan of egg salad for years, but as a meal, it always made me feel like I needed more to eat to be satisfied. Last year when I shared my recipe with a friend, she said "try it with tuna!" Bam! Deliciousness and fullness achieved!
This Best Ever Tuna Egg Salad is loaded with delicious flavor and takes minimal time and prep work! It's so nice to have ready in the refrigerator for lunch during a busy work week. It's also great to bring it to potlucks as a yummy, hearty appetizer!
With 13 grams of protein, 8 grams of fat (made with light tuna and mayonnaise), and only 4 grams of carbohydrates, it makes for a super satisfying and healthy meal idea. If you aren't a big fan of tuna or canned fish, you might find yourself changing your mind with this one!
Table of Contents
What You’ll Need
- Hard Boiled Eggs
- Canned Tuna
- Green Onions
- Fresh Dill
- Sweet Relish
- Dijon Mustard
- Optional: Croissants, Crackers, Bread, Wrap or Lettuce
Ingredient Amounts Listed in the Recipe Card Below
Tools You’ll Need
- Large Bowl
- Can Opener
Why You’ll Like Best Ever Tuna Egg Salad
- It's rich in protein so it's super satisfying!
- It's budget-friendly compared to other protein sources!
- It's a quick and convenient lunch or snack!
- It's simple to make and versatile to your taste preference!
How to Make This Recipe
- In a medium bowl, combine the chopped hard-boiled eggs, drained tuna, green onions, dill, celery, dijon mustard, and mayonnaise. Fold until well-combined.
- Season with salt and pepper to taste.
- Serve immediately, or store in the refrigerator until ready to eat.
- Serve on a bed of lettuce, with crackers, on a croissant, on bread or with crackers.
Tips and Substitutions
- Regular or light mayonnaise of different varieties all work great in this easy Best Ever Tuna Egg Salad.
- The yolks can be removed and the whites of the eggs only used if desired. In this case, you might want to increase the eggs to 4-6 egg whites.
- Don't over mix as this will thin down the mixture too much and make it runny.
- Ensure all of the wet ingredients are drained well as it can also make the mixture too runny.
- Once the Tuna Egg Salad has been seasoned and folded, taste for a balance of flavors. You might want to add more onion, sweet relish, dijon salt, and/or black pepper.
- Other yummy additions to this tuna salad are:
- Chopped Avocado
- Cooked and Crumbled Bacon
- Diced Bell Pepper
- Various Types of Diced Onions
- Lemon Juice
- Other Fresh Herbs
- Your Favorite Small Pasta
- Quick Best Ever Tuna Egg Salad can be served in a lot of ways. Here are some of our favorites:
- On a Croissant
- On Light Bread
- With Crackers
- In a Wrap
- On a Bed of Lettuce
- In a Lettuce Wrap
- With Cloud Bread
- In Hulled Out Tomatoes
- On a Halved and Pitted Avocado
- Best Ever Tuna Egg Salad can be served with so many side dishes:
- Fresh Fruit
- Fresh Veggies
- Stored in an airtight container, Best Ever Tuna Egg Salad will keep in the refrigerator for 3-4 days.
- Freezing doesn't work well with this dish.
- If served at a gathering and left out at room temperature longer than 2 hours, discard it as it's not safe to eat.
Frequently Asked Questions
There are two main types of canned tuna, solid white albacore and chunk light. Either will work.
Yes! You can substitute the same amount of drained and flaked canned salmon as the tuna.
Yes, but you'll need to cook the tuna first. You can panfry, grill, air fry, or bake it until cooked through then flake for the salad.
Yes! If stored in an airtight container in the refrigerator, Tuna Egg Salad will last 3-4 days.
Get creative! There are lots of ingredients folks like to add to their tuna salad like dill pickles, bell peppers, different kinds of onion, different fresh herbs, and lemon juice.
Yes, there are no gluten containing ingredients in this dish. What you serve it with or on is what could potentially contain gluten.
Yes! There are only 4 grams of carbohydrates per serving, and this recipe serves 4.
Yes, you can substitute the 2 teaspoons of fresh dill with ½ teaspoon dried dill weed.
More Recipes Like This
Best Ever Tuna Egg Salad
- 3 hard boiled eggs peeled and chopped
- 6 oz tuna packed in water well drained, dried and flaked
- 2 green onions green part only and thinly sliced
- 2 teaspoon fresh dill
- 2 tablespoon finely diced celery
- 1 tablespoon sweet relish drained
- 2 teaspoon dijon mustard
- ¼ cup regular or light mayonnaise
- Salt and Black Pepper to taste
- To a large bowl, add the eggs, tuna, green onions, dill, celery, sweet relish, dijon mustard and mayonnaise. Fold until well combined. Season with salt and black pepper to taste.
- Refrigerate until ready to serve.
- Serve on a bed of lettuce, on a croissant, in a wrap or with crackers.