Tuna Salad Recipe With Egg

Name: Tuna Salad Recipe With Egg (10 Minutes!)
Prep time: 10 min
Total time: 10 min
Ingredients: 1/2 cup Mayonnaise; 1 tbsp Dijon mustard; 1 tbsp Fresh parsley; 1/2 tsp Paprika; 3 5-oz. can Tuna ((drained; I used a combination of chunk light and solid white albacore)); 1/4 cup Celery ((finely chopped)); 2 tbsp Pickles ((finely chopped)); 2 tbsp White onion ((minced)); 4 large Hard boiled eggs ((diced)); Sea salt ((to taste)); Black pepper ((to taste))

Make this easy tuna salad recipe with egg in just 10 minutes! It's creamy, flavorful, and perfect to make ahead for the week.

By Maya Krampf
Published April 24, 2019
Updated June 19, 2023

69 Comments

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Even if you aren’t a big tuna fan, I hope you’ll try this tuna salad recipe with egg. It’s packed with protein, the “dressing” is super flavorful, and it takes just a few minutes to whip up. It’s my go-to when I need a healthy lunch and didn’t have anything planned, but tuna egg salad also works for a summer dinner or even a snack.

This recipe is delicious as a sandwich, a dip, or even by the spoonful! It’s similar to my regular tuna salad and avocado tuna salad, but with eggs. And like my spicy buffalo chicken salad, easy crab salad, and creamy avocado egg salad, it’s a great way to meal prep healthy lunches for the week.

Why This Is The Best Tuna Salad Recipe With Egg

Rich and savory
Creamy and satisfying
Simple ingredients
3 quick steps — ready in 10 minutes!
Naturally low carb, high protein, paleo, and whole30
Perfect for lunch prep or quick and easy snacking

Ingredients & Substitutions

This section explains how to choose the best ingredients for this tuna egg salad recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Mayonnaise – I use my own homemade mayonnaise when I have time, but store-bought would work just fine (this is my favorite brand). You can also substitute Greek yogurt if you like.
Dijon Mustard – You could also use regular yellow mustard.
Fresh Parsley – Fresh herbs work best here, but you can substitute 1 teaspoon dried parsley in a pinch. You can also try fresh cilantro or fresh dill instead.
Paprika – I used regular paprika, but you could use smoked paprika as well. You can also add 1/2 teaspoon of cumin, chili powder, or even curry powder for a spicy kick.
Tuna – Many people prefer solid albacore for its texture, but I like to use a mix of chunk light and solid white albacore canned tuna — this way I get the perfect balance of price and texture.
Celery – Provides a crunchy contrast to the creaminess of the tuna and egg salad.
Pickles – I used finely chopped dill pickles, but you could use sweet pickle relish as well (beware of added sugar or corn syrup on the label).
White Onion – Use red onion for a sharper flavor, yellow onion for a sweeter flavor, or shallots for a milder flavor.
Hard Boiled Eggs – Hard boil eggs on the stove (easy peel method), bake hard boiled eggs, or for a quicker method, hard boiled eggs in the air fryer.
Sea Salt & Black Pepper

VARIATIONS: More add-ins!

This is a classic tuna egg salad recipe as is, but you can mix it up by replacing some (or all) of the mayo with mashed avocado, stirring in some green onions, or topping with crumbled baked bacon.

How To Make Tuna Salad With Egg

This section shows how to make tuna salad with eggs, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

Make the dressing. Whisk together the mayo, mustard, parsley, and paprika, until smooth.
Mix the salad. Add the tuna, celery, pickles, and onions. Stir together, breaking apart any large pieces of tuna.

Dressing ingredients mixed together in a bowl.

Tuna, celery, pickles, and onions in a bowl.

Add the eggs. Fold in the diced hard boiled eggs. Garnish with more parsley if desired.

Storage Instructions

You can keep this tuna salad with egg recipe in an airtight container in the fridge for up to 7 days. Do not freeze, as eggs and mayo both lose their texture after freezing.

TIP: Never leave tuna salad with egg out for longer than 2 hours at room temperature.

Since it contains mayo and eggs, it can sit out for some time, but not all day.

Ways To Serve Tuna Egg Salad

Of course, you can enjoy tuna fish salad with egg right out of the bowl! But if you want something a little more creative (and more filling), try these ideas:

Sandwiches – I love smashing this tuna egg salad between two slices of 90 second bread, fluffy cloud bread, or coconut flour bread, but you can use any bread you like.
Crackers – It would even be delicious as a dip on a charcuterie board with crackers. For lighter options, try buttery almond flour crackers or crunchy flax seed crackers.
Bell Pepper – Stuff the salad inside a hollowed out bell pepper (like a bell pepper sandwich), or scoop it with mini bell peppers like a dip.
Lettuce Wraps – Serve this simple recipe for tuna salad with egg inside of lettuce leaves. You can use iceberg, romaine, Boston lettuce, or any other kind that’s big enough to wrap. Check out my guide on how to make lettuce wraps for tips and tricks.

More Creamy Salad Recipes

If you like easy, healthy salads like this homemade tuna salad with egg, try some of these creative and flavorful options:

Egg salad recipe in a bowl with sliced egg garnish.

Recommended Tools

Egg Slicer – Naturally, you can hand dice eggs if you prefer, but I like how fast and easy it is to slice them with this. Plus, you can use it to dice other things, like mushrooms.
Serving Bowl – Use any bowl that you love, but this one is just so pretty! I have two of these and they are perfect for tuna egg salads.