This classic tuna egg salad 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.
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 for Tuna Egg Salad?
- 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.
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What's in this Tuna Salad Recipe?
Tuna, 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
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
- 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.
Tuna egg salad add-in options:
- Chopped up pickles - I prefer dill but sweet work just as well
- Finely diced 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 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.
- 1 - 12 oz 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
- Drain the tuna and place it in a large 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.
This classic tuna egg salad recipe is great on toast or alone as a salad on some lettuce leaves, using basic ingredients you already have at home.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 89mgSodium: 179mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 26g