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Get It NowEven 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.


- 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:
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.
Tuna Salad Recipe With Egg
Tuna Salad Recipe With Egg (10 Minutes!)
Make this easy tuna salad recipe with egg in just 10 minutes! It's creamy, flavorful, and perfect to make ahead for the week.
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a medium bowl, use a fork to whisk together the mayo, mustard, parsley, and paprika, until smooth.
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Add the tuna, celery, pickles, and onions. Stir together, breaking apart any large pieces of tuna.
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Fold in the diced eggs.
Last Step: Leave A Rating!
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Recipe Notes
Serving size: 3/4 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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69 Comments
Heather Mussara
0Great recipe! Didn’t have pickles so I substituted diced peperoncini – tasted delicious.
Linda K Smith
0Made this today for my lunches this week… love tuna salad particularly with eggs!
Sharon
0Can we substitute Avacado for Mayo? I do make my own Mayo but am curious if that would be a workable substitute.
Wholesome Yum D
0Hi Sharon, Yes, I think that would work for you. Here is a similar recipe that you could use to assist you.
Brooke
0I’d like to finally say, this is my 3rd time making this recipe minus the dijon mustard and I add green pepper. This is THE BEST tuna with egg salad that I’ve ever made. I use Kirkland Albacore solid white tuna every time. My husband raves about it. Thank you for the recipe.
Grant Gerry
0Made this today – girlfriend & I loved it. Tasty and healthy too. Will make again for sure!
Lee
0This is the perfect base recipe – the ratios are just right and allow you to adjust to taste – I use vegan mayonnaise as I find eggs in a jar off putting- I also use red and/or green onions, add lemon juice, garlic salt , lemon pepper, cucumber & tomato plus grated parmesan then put back in the fridge for a while to chill.
LL
0Garlic too
Julie Trickler
0Are the pickles supposed to be sweet or dill?
Wholesome Yum D
0Hi Julie, This would be made with dill pickles.
Robin H Hawkins
0Just tried this recipe today. My husband and I really liked it. The parsley and paprika added a unique flavor. I liked the ratio of celery and onion and pickle. I usually do more onion and pickle. We will definitely do this again.
MizzMom
0I put finely chopped red delicious apples in mine. No paprika or mustard. Yes to the hard boiled eggs! Sweet onion & sweet relish served on a lightly toasted croissant. Super good!
Jen
0I am not a fish lover at all. I’ve tried many tuna salad recipes over the years and most have been underwhelming and some I could barely choke down. This recipe is excellent! I’m still not a fish lover, but I did enjoy this one and will definitely make it again.
Norma
0I made the tuna salad for my husband and I for lunch today. At first I thought it was going to make too much sauce, but after putting everything together it was perfect. We had it on a bed of lettuce with diced tomatoes and pickled asparagus. Thank your for such a delicious and easy recipe.
Kim Chandler
0Dill or sweet pickle?
Wholesome Yum M
0Hi Kim, I recommend dill pickles. Enjoy!
Jessica McIntosh
0Delicious! Put over a red pepper, sweet refreshing. Loved it for a light lunch!
Jay H.
0Thank you! Great Recipe! I’m a little white trashy, so I used 1/4 cup mayo, 1/4 Miracle Whip. We also like ours to have a little kick, so I used Famous Dave’s Spicy Pickle Relish, and a pinch of Cayenne Pepper. I like another commentor’s idea of adding diced up jalapeno pepper. I may try that next time. Highly recommend this recipe
Kok Yew, Tan
0Hi Maya, this is the very first time i go online search for Tuna Salad with Egg and your recipe pop-up in the first position (congrats to you for achiving this!).
After taping in, i immediately love the way you present your recipes and preparation steps. Crystal clear and easy to understand for a beginner like me, learning to make good and healthy salad.
the best part to me is those variations/stories after the recipes, gives me lots of ideas on how to make the tuna salad more interesting and delicious.
I learn a lot by just this one simple Tuna Egg Salad recipes. looking forward to learn more.
Thank you so much Maya.
Helen Fox
0I overcooked 6 eggs in my Instant Pot and found your recipe to make use of the dryish boiled eggs. I followed your recipe to the T ….except to make it more hardy for supper, I added cooked ditalini pasta. I cooled all of it and put it on a bed of spinach and kale. YUM!!
Sandra
0Tasted great!
Panayioutis Vassiliadis
0Thank you this is Just perfect, The 3rd time I added Avocado and a finely chopped chopped Jalapeno Chilli. You can’t go wrong. Healthy and tasty.
Shelli
0How would I go about making this recipe for 20 finger tuna sandwich for a 50th wedding party? Any help would be appreciated. I have never done this before…
Wholesome Yum M
0Hi Shelli, I would change the serving size to 8. Since you are making finger sandwiches, there won’t be much egg salad in each serving. Oh, and remember to make your sandwiches the day of so your bread doesn’t get soggy. You’ve got this!
Robyn
0So yummy! Only had 2 cans of tuna and three eggs, but used the same condiments and it was great.
Julie Perrault
0Tried it, loved it. I have never tried paprika in tuna salad before amazing.
Darlene Golus
0For years i have made tuna/egg salad. Didn’t include mustard, but going to try that now. Thanks!!
Alisa Fleming
0Tuna salads are a go to in our home, but I usually just layer the ingredients on. I like the idea of mixing it up (and serving in lettuce wraps!) and that you add paprika. I never think to add that spice with tuna.
Christine
0I will be making this tonight to eat for lunch tomorrow, along with the oopsie bread!
I want to thank you so much for your site. As a recently diagnosed diabetic, this site has shown me that I can still eat really good food and keep my glucose level down. And even better, lose weight in the process. Since finding this site, I feel like Scarlet O’Hara… “As God is my witness, I’ll never be hungry again!”
Kelly Anthony
0I love to make tuna salad and eat on it all week. I also like your tip about adding avocado in this recipe to make it creamier. Such a great idea.
Colleen
0Yum, I love egg and tuna salad, and I really want to try some of your additions, especially the avacodo, or the bacon, or maybe both together!
Tara
0You had me at 10 minutes! I love all the variation ideas you included.
Ilona
0Love the sauce that you made for this tuna salad. It was delicious.
Jessica Formicola
0I love tuna salad and I love egg salad, so this was amazing!
Wilhelmina
0This is such an easy and satisfying lunch when I am having a busy day! Love it!
Sara
0What a great dish for a picnic or a quick lunch! It’s delicious!
Sherry
0Thank you for the recipe! I love both egg and tuna salad but haven’t thought to put them together. My fav way to eat tuna or egg salad is wrapped in Nori. Super low carb and especially nice with seasoned toasted Nori.
Lynnae K Neuberger
0This looks delicious! I’m going to make this soon, subbing canned chicken for the tuna as I have a nasty reaction to tuna… I have an equally nasty reaction to mayo; what would you suggest for a sub? Sour cream? Thank you!
Maya | Wholesome Yum
0Hi Lynnae, You may want to try avocado chicken salad instead, which will avoid both tuna and mayo.
Doug Green
0The recipe is super yummy.
Erica D
0Seriously, bless you for putting pickles in your tuna salad. Yeah okay okay with the celery and onions, but it was such a great tuna salad recipe with the diced pickles!
Taryn
0We have SO much hard boiled eggs left from Easter. Thanks for a great way to use them up!
Kate
0Thanks for this recipe! It’s a perfect high-protein lunch to take on the go!
Heidy L. McCallum
0If there is anything I love, it’s tuna and egg salad! I was so thrilled to try this the other day and it came out perfect. Glad I followed your instructions to a T. Will be making this more often!
Shanika
0This Tuna Egg salad is so delicious! Well seasoned and creamy!
Meghna
0We love tuna and eggs and this was such a terrific combo for a quick lunch. Thanks.
Patty
0I love how easy and so flavorful this tuna egg salad is, I’ve made it several times now and it’s always a hit! Thanks for sharing!
Meagen Brosius
0Such a tasty recipe. I love tuna salad and egg salad so makes sense that I love this 🙂
Julia
0My mouth is watering just by looking at this salad. I made it last night and had it for lunch today! Loved that you can make it ahead!
Pam Greer
0I’ve had tuna salad and I’ve had egg salad, but I’ve never had tuna-egg salad until last night and it was so so good! What a great idea!
Sherri
0For the amount of tuna salads and egg salads I have consumed in my life, I can honestly say I’ve never had a tuna egg salad. What a great idea! A winning combination! It looks absolutely mouthwatering!
Demeter
0This is such a flavorful lunch option! Such a great idea to use lettuce wraps for this too.
Robin G
0The dressing for this is spot on! Yum.
Rosa
0This was a great make ahead meal option, perfect for lunchbox meals too! Thanks!
Liz
0Absolutely delicious!!! I love the double dose of protein, too!