If you’re looking for a lunch that’s power-packed with protein, flavor, and fresh crunch, this Tuna Egg Salad Recipe is about to become your new favorite. It brings together the creamy tang of Dijon, the briny satisfaction of tuna, and bright herb notes in a dish that comes together in minutes but always delivers on taste. Whether you pile it onto toast, spoon it over leafy greens, or just eat it straight out of the bowl, this is comfort food made effortlessly delicious and incredibly satisfying!

Ingredients You’ll Need

The beauty of this Tuna Egg Salad Recipe is in its simplicity. Each ingredient plays an important role, adding flavor, texture, and color that make every bite a delight. Here’s what you need to gather:

Tuna (2 cans, 5 oz each, in water, drained): Go for high-quality canned tuna for the best flavor and flake; draining well prevents the salad from turning soggy.
Hard-boiled eggs (4, chopped): Eggs bring creamy richness and a satisfying heartiness that makes this salad extra filling.
Mayonnaise (1/3 cup): You need mayo for that velvety binding and luscious mouthfeel that make a classic salad irresistible.
Dijon mustard (2 tablespoons): Dijon brings a zippy, savory punch that cuts through the richness perfectly.
Lemon juice (1 tablespoon): Fresh lemon juice brightens everything up and balances out the savory elements.
Celery (1/4 cup, finely diced): Adds crisp texture and a subtle earthy freshness that keeps things light.
Red onion (1/4 cup, finely diced): Red onion brings just the right amount of sharpness and color pop.
Fresh parsley (2 tablespoons, chopped): This herb adds a burst of color and a clean, vibrant finish.
Salt (1/4 teaspoon): Enhances every flavor, making each ingredient sing.
Black pepper (1/4 teaspoon): Adds a gentle kick and aromatic warmth that rounds everything out.

How to Make Tuna Egg Salad Recipe

Step 1: Prep All Your Ingredients

Start by draining your tuna thoroughly and patting it dry if needed to avoid excess moisture. Chop the hard-boiled eggs into bite-sized pieces, finely dice the celery and red onion, and chop your fresh parsley. Doing all the prep work ahead of time makes the assembly quick and ensures your salad has an even mix of textures in every bite.

Step 2: Combine the Main Ingredients

In a large bowl, add your drained tuna, chopped eggs, diced celery, diced red onion, and chopped parsley. Gently toss together with a fork or spoon to keep the tuna in nice, flaky pieces while distributing all those colorful veggies throughout.

Step 3: Make the Creamy Dressing

In a smaller separate bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until the mixture is ultra-smooth and creamy. Taste and adjust with an extra squeeze of lemon or a touch more mustard if you crave extra zing.

Step 4: Dress and Toss

Pour the dressing over your tuna and egg mixture. Use a spatula or large spoon to gently fold everything together. The goal is to coat every flake and chunk without mashing the eggs completely, giving your Tuna Egg Salad Recipe its signature luscious-yet-chunky texture.

Step 5: Season and Serve

Finally, season the salad with salt and black pepper to taste. Give everything one last gentle mix, then transfer to your serving dish or chill for later. The flavors meld beautifully in the fridge, but it’s ready to enjoy right away too!

How to Serve Tuna Egg Salad Recipe

Garnishes

For the finishing touch, sprinkle a little extra fresh parsley on top or add thinly sliced scallions for an extra pop of color and freshness. A wedge of lemon on the side is always welcome for those who love that citrusy punch. You can even dust a pinch of paprika over the top for a dash of smoky depth.

Side Dishes

This salad loves to be paired with crisp, leafy greens for a light meal, or with a handful of crackers for that perfect crunch. It’s also lovely with a side of juicy tomatoes or crunchy cucumber spears, which brighten up each bite and add extra freshness to your Tuna Egg Salad Recipe experience.

Creative Ways to Present

If you want to get playful, scoop the salad into avocado halves for a modern twist, or stuff it into pita pockets for an easy, hand-held lunch. It’s also fantastic mounded onto a slice of sourdough, or used as a filling for savory crepes. No matter how you serve it, you’ll get rave reviews!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Tuna Egg Salad Recipe to an airtight container and store it in the refrigerator. It will stay fresh and tasty for up to 3 days, making it ideal for meal prep or grab-and-go lunches.

Freezing

It’s best not to freeze this salad, as the creamy dressing can separate and the texture of the eggs and vegetables may suffer once thawed. Enjoy it fresh from the fridge for the best results.

Reheating

This dish is meant to be eaten cold, so there’s no need to reheat. If it’s just come out of the fridge and feels too chilly, let it sit at room temperature for a few minutes before serving for optimal flavor and texture.

FAQs

Can I substitute Greek yogurt for mayonnaise?

Yes, you absolutely can swap in Greek yogurt for part or all of the mayo. This makes the Tuna Egg Salad Recipe lighter and adds a pleasant tang while still keeping it creamy and delicious.

What’s the best type Salad

Chunk light tuna in water is great for this recipe, but if you want a richer flavor, feel free to use albacore or tuna packed in olive oil. Just remember to adjust the draining time so your salad isn’t watery.

How can I make this salad extra tangy?

Try adding a spoonful of diced pickles or a splash of pickle relish. The acidity and sharpness from pickles will lift the flavors and add even more character to your Tuna Egg Salad Recipe.

Is this salad gluten-free?

Absolutely! The basic Tuna Egg Salad Recipe contains no gluten, making it a perfect lunch for anyone following a gluten-free diet—just be sure any bread or crackers you use for serving are gluten-free too.

Can I make this salad in advance?

Definitely. In fact, making the salad a day ahead lets the flavors meld even more. Just store it covered in the fridge, give it a quick stir before serving, and enjoy!

Final Thoughts

If you love recipes that pack major flavor with minimal effort, this Tuna Egg Salad Recipe can’t be beat. It’s ultra-satisfying, easy to whip up, and endlessly adaptable to your preferences. Try it for your next lunch or potluck—one bite and you’ll see why it’s a classic worth sharing!

Tuna Egg Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 30 reviews

Author: Emma
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Tuna Egg Salad recipe is a delicious and protein-packed dish that is perfect for a light lunch or snack. Creamy tuna, chopped hard-boiled eggs, and a flavorful dressing come together to create a satisfying and easy-to-make salad.

Ingredients

Scale

Tuna Salad:

2 cans (5 oz each) tuna in water, drained
4 hard-boiled eggs, chopped
1/4 cup celery, finely diced
1/4 cup red onion, finely diced
2 tablespoons fresh parsley, chopped

Dressing:

1/3 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Prepare Tuna Salad: In a large bowl, combine tuna, chopped eggs, celery, red onion, and parsley.
Make Dressing: In a separate small bowl, whisk together mayonnaise, Dijon mustard, and lemon juice until smooth.
Combine: Pour the dressing over the tuna mixture and gently fold until evenly coated. Season with salt and pepper to taste.
Serve: Serve chilled as a sandwich filling, on crackers, or over a bed of lettuce.