Valentina Ablaev
This tuna and egg salad recipe is the perfect salad to make when you want a refreshing meal for lunch or dinner! The salad is loaded with protein from the tuna and boiled eggs; this will fit your diet goals!
This egg and tuna salad recipe is perfect, easy, and delicious! Loaded with crunchy pickles, red onions, and a creamy garlic dressing – this will become an instant hit! The salad is loaded with canned tuna and chopped hard-boiled eggs, making for an affordable yet delicious meal. Bonus points if you add avocado, making our tuna avocado egg salad!
We love a classic egg salad, and what better way to enjoy it than making it a complete low-carb meal! The best part is there are so many ways to serve this incredible tuna salad with egg, so stay tuned…
The Perfect Simple Recipe
This tuna egg salad is one of those old-fashioned dishes that you can whip up for a quick lunch or bring to a potluck! It is easy to make and stores well in the fridge! This dish is also super affordable; the ingredients are mostly things you will find in your pantry!
Ingredients for Homemade Tuna and Egg Salad
- Canned tuna – tuna fish packed in water makes the perfect protein for this salad. Drain tuna if there is any excess liquid.
- Boiled eggs – hard-boiled eggs are the key to this salad.
Hard-boiled eggs are super easy to make, but this salad was created with leftover eggs in mind. If you’re making deviled eggs or any other recipe, always hard boil a few extra for later! - Pickle – a finely diced dill pickle adds a great crunch and refreshing flavor to this salad.
- Red onion – finely chop the red onion, which is key to a great bite without an overwhelming onion flavor.
- Garlic – freshly minced garlic adds a great flavor to this salad.
- Mayo – creamy mayonnaise makes this the perfect salad.
Substitute: Don’t like mayo? Olive oil makes a delicious dressing for this tuna and egg salad and makes the salad healthier. - Salt – ties everything together and brings out all the flavors!
See the recipe card below for a complete list of ingredients and quantities.
How to Make Tuna and Egg Salad
- In a large bowl, combine all of the salad ingredients.
2. Refrigerate until ready to serve.
Serve This Egg Salad Like a Pro:
The best part of this recipe is how you serve it, which is entirely up to you and your preferences!
- Toast: Toast a slice of crispy bread and load it up with tuna salad! The combination is just like our tuna and egg crostini! You can even double up on the bread and make a sandwich!
- Pasta salad: Add cooked macaroni noodles to this salad to make this a tuna pasta salad! A pasta saladis so filling and makes a delicious meal!
- Lettuce wrap: We love chicken lettuce wraps, so why not load up a lettuce leaves with this creamy egg and tuna salad? Use a large romaine lettuce leaf, and add a hefty salad serving. The combination is crisp and delicious.
- As a wrap: If you enjoy a salad wrap, like our chicken caesar wrap, you will fall in love with this tuna and egg wrap!
- Dip: Serve this salad with a load of crackers and go to town on this tuna and egg salad!
Tuna Salad Recipe FAQ’s
This tuna egg salad is loaded with protein and makes for a well-rounded meal! Substituting the mayo for avocado mayo or olive oil will make it even healthier. You can even use greek yogurt as the dressing for a high protein option.
This egg salad with tuna recipe is 100% keto!
Canned tuna can be found at most grocery stores in the canned meat aisle.
Traditionally, tuna salad can also feature celery, and bell peppers. You can even add dijon mustard for a unique taste.
Store & Reheat
- Storage. Keep leftovers in the fridge in an airtight container for up to 3 days!
- Freeze. We don’t recommend freezing this salad recipe.
More Salad Recipes
If you enjoyed this tuna and egg salad recipe, be sure to try our other easy salad recipes; here are some of our favorites:
If you tried this tuna egg salad recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Tuna and Egg Salad Recipe
Ingredients
- 2 5 oz each cans tuna, packed in water
- 3 hard-boiled eggs peeled and chopped
- 1 small pickle finely diced
- 2 Tbsp red onion finely chopped
- 1 garlic clove minced
- 1/4 cup mayonnaise
- 1/4 tsp salt or to taste
Instructions
- Combine all of the ingredients in a bowl.
- Refrigerate until you are ready to serve. See our notes for our favorite methods of serving!
Notes
- Favorite ways to serve tuna and egg salad:
Toast: Use your favorite bread to create thinly sliced toast! Load up the toast with creamy tuna salad, and enjoy!
As a dip: Serve this salad with your favorite crackers as a dip!
Lettuce boats: Serve this salad in romaine leaves to make easy and delicious lettuce boats.
Wrap: Fill a tortilla wrap with the tuna and egg salad and wrap it up tightly.
Pasta salad: Make this salad extra hearty by adding cooked pasta! - Store leftovers for later: Keep leftover salad in an airtight container in the fridge for up to 3 days.
