Tuna Egg Salad Recipe

Quick & Easy Tuna Egg Salad Recipe! This hearty and flavorful salad is perfect as a satisfying lunch or light dinner. Made with creamy tuna, perfectly chopped eggs, and a touch of zing, it's ready in just 15 minutes! Serve it on crusty bread, with crackers, or alongside fresh veggies for a complete and delicious meal.

Prep Time 10 mins
Cook Time 15 mins
Calories 244.1 kcal
Protein 44g
Rating 4.0 (1 Reviews)
Tuna Egg Salad 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tuna Egg Salad

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How to Make Tuna Egg Salad

  1. Hard-boil 3 large eggs. Once cool, peel and coarsely chop.
  2. In a medium bowl, combine 1 (5 ounce) can tuna (drained), 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon chopped celery, 1 tablespoon chopped red onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Gently fold in the chopped hard-boiled eggs.
  4. Stir until well combined. Taste and adjust seasonings as needed.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld (this step is optional but recommended).
  6. Slice the remaining hard-boiled egg (if using another egg) into thin rounds.
  7. Serve the tuna egg salad on crusty bread, breadsticks, crackers, or with fresh vegetables such as carrots and celery sticks. Garnish with the sliced egg rounds.

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

18g

Fat

14g

Carbs

3g