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    Home » Recipes

    Easy Classic Tuna Egg Salad Recipe

    April 14, 2016 by Patti Estep 7 Comments

    Jump to Recipe
    Tuna salad with eggs on romaine lettuce.
    Stacked halves of a tuna egg salad sandwich with pickles on the side.

    This classic tuna salad with egg recipe is great on your favorite toasted bread or alone as a salad. Using basic ingredients you probably already have at home you just might be surprised at how easy and delicious this one is.

    Tuna egg sandwich with dill pickles on the side.

    One of my favorite things to make, especially on the weekend, is tuna & egg salad. It's really hearty and makes enough for 4-6 sandwiches. Perfect on the weekend when everyone is busy running around.

    What Kind of Tuna Should You Use?

    • Solid white tuna packed in water -  Albacore tuna in larger pieces or chunks
    • Chunk white tuna packed water - Albacore tuna in smaller, flakier
    • Light tuna packed in water - A mix of Yellowfin or Skipjack tuna, darker in color

    I like to use solid white albacore tuna packed in water. I keep a couple of cans on hand in the pantry so this can easily be made at a moment's notice. 

    Many people are concerned about the sustainability of tuna. Here's a great shopping guide from Greenpeace rating canned tuna sold in stores.

    This post contains some affiliate links (that means if you make a purchase after clicking a link, there's no additional cost to you, but I will earn a very small commission. ) i.e. as an Amazon Associate, I earn from qualifying purchases. Click here to read my full disclosure policy.

    Bowl of tuna salad with eggs

    What's in this Tuna Salad Recipe?

    Tuna, hard-boiled eggs, and mayonnaise are the basic ingredients. You can add in all kinds of vegetables or just leave it as is for a nice low carb lunch. Or use it as a spread on your favorite bread or sandwich roll.

    Note: Tuna does contain mercury. Here's a good article with details from the FDA about mercury in tuna.

    Is Tuna Egg Salad Healthy?

    Yes, in fact here are just some of the health benefits:

    • Low carb
    • High in protein
    • Contains omega 3 fatty acids
    • Provide selenium and vitamin B12
    Tuna egg salad on lettuce

    Most of the time I toast a nice multi-grain bread and make a tuna egg sandwich for lunch.

    However, if I'm really feeling decadent, I'll make a tuna melt by splitting a bagel in a half and toasting it. Then you spread on the tuna egg salad, topped each bagel half with a piece of provolone cheese. Then stick them under the broiler until the cheese is all melted and gooey.

    Different Ways to Eat Tuna Salad with Eggs

    • On a bed of lettuce
    • On toasted bread or in a lettuce wrap as a sandwich
    • As an open-faced tuna melts (perfect with bagels and cheese melted on top)
    • A scoop with crackers - I love Trader Joe's Crispbreads. Super crunchy and a good source of fiber.
    A scoop of tuna salad with eggs and crackers on a plate.

    Tuna salad add-in options:

    • Dill pickle relish or sweet pickle relish
    • Dijon mustard - just a smidge
    • A splash of lemon juice and/or lemon zest
    • Finely diced red onions
    • Chopped celery - for added crunch
    • Diced herbs - dill, basil, tarragon, chives - whatever you prefer
    • Peppers - sweet, hot, flakes even a shot of hot sauce for you heat lovers.
    • Switch the mayo with Greek yogurt or that sweeter brand if you like it.

    Most of the time I leave it as is but I do enjoy a few crunchy dill pickles on the side.

    Patti signature

    More Hearty Salad Recipes

    • Shrimp Salad Sandwich Roll
    • Lemon Chicken Salad
    • Crab and Shrimp Rice Salad

     

    Classic Tuna Salad with Egg

    Patti Estep
    This easy healthy and tasty tuna salad recipe with egg has lots of flavor. Eat it as a sandwich or alone on a bed of lettuce.
    4.54 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Salad Recipes
    Cuisine American
    Servings 4 serves 4
    Calories 236 kcal

    Ingredients
      

    • 1 - 12 ounce can solid white tuna
    • 4 - large hard-boil eggs
    • 2 - tablespoons of mayonnaise
    • 1/2 teaspoon of celery salt or seed
    • salt and pepper to taste

    Instructions
     

    • Drain the tuna and place it in a medium bowl.
    • Peel and dice the eggs, add to the tuna.
    • Add mayo, celery seed, and salt, and pepper.
    • Stir well. Serve or refrigerate until needed.

    Notes

    This classic tuna salad recipe is great on toast as a wholesome sandwich.
    Keep it low-carb by placing it on some lettuce for a salad or inside a lettuce wrap.
    Some people like to add a little dill pickle relish or sweet pickle relish along with a little mustard for extra flavor. However, I think it's great as is.

    Nutrition

    Serving: 1gCalories: 236kcalCarbohydrates: 1gProtein: 31gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 229mgSodium: 379mgSugar: 1g
    Keyword tuna and egg salad, tuna egg salad, tuna salad with egg
    Tried this recipe?Let us know how it was!

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

    Reader Interactions

    Comments

    1. debbie

      July 19, 2017 at 5:35 pm

      Thank you Patti for allowing me to share your recipe on my summer salad round up! I love the idea of the bagel, cheese and broiler....I would do that year round.

      Reply
      • SCV

        January 28, 2018 at 11:59 pm

        I added some onions and a little fresh celery and dill weed and it was really good.

        Reply
        • Patti Estep

          January 29, 2018 at 6:48 am

          Thanks sounds really good. Thanks for sharing!

    2. vicki

      April 15, 2016 at 1:53 am

      I add chopped celery to mine for some crunch and mustrd for a little punch.
      This and egg salad are my go to's for a tea with friends or coffee hour platter for church.
      Just slice off the bread crusts, quarter the slices diagonally and serve them open face.

      Reply
      • Patti Estep

        April 15, 2016 at 6:25 am

        Hi Vicki,

        That's a great idea. I love celery and crunchy. I bet your friends and church community love it.
        Thanks for the suggestion,
        Patti

        Reply
    3. Carole @ Garden Up Green

      April 14, 2016 at 9:53 am

      This is a favorite for me because I can make a batch and eat it for lunch for two or three days. Sometimes I also add avocado and fresh basil is also wonderful.

      Reply
      • Patti Estep

        April 15, 2016 at 6:26 am

        Yes, avocado would be super yummy with this. Thanks for the great idea.

        Reply

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