Tuna and Egg Salad Recipe
The perfect tuna and egg salad recipe! Loaded with tuna, hard-boiled eggs, crisp pickles, and the best creamy dressing, this perfect make-ahead recipe can be served in so many ways!
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.