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Looking for a light and refreshing lunch or snack idea? This Recipe for Tuna Salad with Eggs is the perfect fit! It’s not only quick and easy to make but it’s creamy, packed full of flavour and has the perfect crunch!

I’m all about light and refreshing lunches that don’t require much effort or time to make, especially in the hot Summer months when I just can’t be bothered to turn on the stove. You feel me? This Recipe for Tuna Salad with Eggs checks off all those boxes and more. It’s creamy, packed full of flavour, has the perfect texture and you can eat it in a variety of different ways! Throw it between some sandwich bread with a few slices of tomatoes or cheese, have it in a wrap or lettuce wrap, with crackers, on top of cucumber slices, stuffed into tomatoes or bell peppers or do as I do (I can’t resist!) and eat it directly out of the bowl by the spoonful. Whichever way you choose to eat this Egg and Tuna Salad, I just know you’ll love it as much as I do!

tuna salad with eggs in a bowl, lettuce in the background with serving spoons

Growing up, my mama was basically the sole cook and packer of lunches in our house. Having a working husband, three girls in school and herself (who also worked full time) to worry about five days a week, that’s a lot of lunches. Fast forward to today where her lunch duty has retired long ago, I have the responsibility of making sure my grown man of a boyfriend has a packed lunch for his busy work days. I feel the pain my mama must have most certainly felt when it comes to the constant struggle of what to make for lunch (especially if you want to change it up daily).

Well, friends and fellow makers of kid or adult lunches, I’m here to tell you that this Tuna Salad with Eggs has saved the day on many occasions. Because not only can you serve it up in a variety of different ways as mentioned earlier but it also keeps well, tastes better the next day and is super filling and satisfying. There are no complaints from me who has to make it and definitely no complaints from the boyfriend, the lucky one who gets to eat it.

WHAT YOU’LL NEED TO MAKE THIS RECIPE FOR TUNA SALAD WITH EGGS

ingredients for recipe for tuna salad with eggs - canned tuna, mayo, hard boiled eggs, celery, parsley, red onion, green onion, hot sauce, paprika, salt, pepper, dijon mustard, pickles, lemon juice — *Complete list of ingredients and amounts can be found in the recipe card below.*

This Tuna Salad with Eggs Recipe is super quick and easy to make. You only need a few simple and fresh ingredients to get started. Let’s discuss them in a little bit more detail down below:

Canned Tuna: The first star of the show in this Tuna Egg Salad. It’s neutral flavour and flakey texture makes it the perfect base for this recipe as it pairs perfectly well with the rest of the ingredients. I love using Albacore Tuna but you can use whatever kind or variety (chunky or flaked) you prefer.
Hard Boiled Eggs: The second star of the show in this Egg and Tuna Salad. Adds flavour, a creamy texture and substance to the salad. Try my Instant Pot method for hard boiling the eggs (they’re easy to peel and come out perfect every single time).
Celery: Adds the perfect texture and crunchy bite to this Tuna Salad Recipe.
Pickles: Adds the perfect tang, zing and crunch to this Tuna Salad Recipe.
Red Onions: Adds a nice freshness and onion-y bite. You can use white or yellow onion or even shallots instead, if you prefer.
Green Onions: Adds a nice crisp freshness and pop of colour to this Tuna Egg Salad Recipe.
Parsley: Adds a herby freshness and pop of colour to the dish. Chopped fresh parsley works best in this recipe. However, if you don’t have any on hand, try using another fresh herb such as dill or cilantro.
Mayo: The base of the dressing for this Tuna Salad with Eggs. It adds flavour and makes it extra creamy and delicious. You can use store bought mayo to save on time and for convenience. However, if you’re feeling a little bit on the adventurous side, try using my homemade mayonnaise for this recipe instead. You can also use Greek yogurt or miracle whip instead of any mayo, if you prefer.
Lemon Juice: Adds a bit of tang and acidity to this Egg Tuna Salad.
Hot Sauce: Adds a little bit of kick to this recipe. Use more for extra spicy or omit completely for none at all. I used sriracha but you can go ahead and use whatever kind of hot sauce you like the most!
Dijon Mustard: Adds a sharp, distinct mustard taste to the dressing. I wouldn’t recommend substituting it with regular yellow mustard. They have two different tastes and can’t be used interchangeably in recipes such as this.
Paprika: Adds some colour and sweetness to the dressing. Try using smoked paprika to give this recipe for Tuna Salad with Eggs a smoky touch.
Salt/Pepper: Balances out the flavours of the rest of the ingredients and makes this Tuna Salad pop.

side view of egg tuna salad in a bowl with a spoon, half a lemon in the front

HOW TO MAKE TUNA SALAD WITH EGGS (KEY TIPS)

hand holding a spoonful of tuna salad with egg over a bowl with the rest of it

You can find full instructions for how to make this creamy recipe for Tuna Salad with Eggs in the recipe card down below, but here are a few quick tips to keep in mind for this recipe:

Have all your ingredients chopped up and ready to go before assembling the salad. This will make your life way easier and at that point, the salad won’t take much time or effort to throw together.
Make sure you chop the ingredients into small pieces and avoid having large chunks. You don’t want anything to be overpowering in this Tuna Salad with Eggs. A small dice or even a fine mince is what you should be going for.
Mix all the dressing ingredients together in a bowl before adding it to the salad. This ensures the flavours are well combined and get evenly distributed over the salad.
Once you add the dressing to the salad, stir well to ensure all the ingredients are nicely coated in the dressing.
Taste the Tuna Salad with Eggs and feel free to adjust the seasonings to suit your liking. Add more hot sauce, lemon juice, salt… you get the idea.
Feel free to scale the recipe up or down as needed depending on how much Tuna Egg Salad you want. But remember, it’ll keep for up to 5 days in the fridge so you can make a large batch to eat throughout the week!

hand holding a bowl of creamy tuna salad with eggs, lettuce and serving spoons in the background

FREQUENTLY ASKED QUESTIONS

WHAT INGREDIENTS ARE IN TUNA SALAD?

Tuna Salad is super simple to throw together as it uses few fresh and wholesome ingredients. Tuna salads vary across the board but there are several consistent ingredients you can find from salad to salad. Typically you’ll find some chopped celery, onions and fresh herbs mixed in with a mayo based or creamy dressing. The hard boiled eggs in this one adds a deliciously creamy texture and makes it extra filling.

IS MAYONNAISE OR MIRACLE WHIP BETTER FOR TUNA SALAD?

Whether you want to use mayonnaise or miracle whip to make this recipe for Tuna Salad with Eggs really comes down to your personal preference. Personally, I enjoy the full-fat content and neutral taste of mayonnaise and don’t ever find the need to switch it out for miracle whip. The main differences between miracle whip and mayonnaise other than it being the cheaper version, is that miracle whip is made with less oil and added sugar. If you enjoy the taste compared to mayonnaise, it wouldn’t be a problem to use it in this recipe. However, keep in mind that it might make the overall dressing and dish a little bit sweet. You can also use Greek yogurt instead of either mayonnaise or miracle whip, if you prefer.

IS TUNA IN WATER OR OIL BETTER FOR TUNA SALAD?

Again, this really depends on preference. You can use either one and drain the oil and water from the tuna before making the salad. Or, if you use tuna packed in oil, you can choose to keep in some of that oil for extra moisture and flavour.

In this recipe for Tuna Salad with Eggs, I used albacore tuna packed in water and drained the water before assembling the salad.

HOW LONG DOES TUNA SALAD LAST IN THE FRIDGE?

If you store this Tuna Salad in an airtight container and keep it in the fridge, it’ll be good for up to 5 days. You can make it on Sunday and use it for lunches throughout the week! However, because of the tuna, mayo and egg, be sure not to keep it out of the fridge for more than an hour or 2 at a time.

RECIPE FOR TUNA SALAD WITH EGGS

Yield: 6 Servings

Prep Time: 15 minutes

Total Time: 15 minutes

Looking for a light and refreshing lunch or snack idea? This Recipe for Tuna Salad with Eggs is the perfect fit! It's not only quick and easy to make but it's creamy, packed full of flavour and has the perfect crunch!

Ingredients

For the Tuna Egg Salad

2 (5 ounce) cans Tuna, drained
3 Hard Boiled Eggs*
3 tbsp Celery, finely chopped
2 tbsp Red Onion, finely chopped
2 tbsp Pickles, finely chopped
2 tbsp Green Onions, thinly sliced
1 tbsp Fresh Parsley, chopped

For the Dressing

2 (heaping) tbsp Mayonnaise*
1 tbsp Dijon Mustard
1 tbsp Lemon Juice
1 tsp Hot Sauce
1/2 tsp Paprika
Salt and Pepper, to taste

Instructions

Mix all the ingredients for the dressing in a bowl until well combined.
Add all of the ingredients for the Tuna Egg Salad in a large bowl then top with the dressing. Mix until well combined. Enjoy as is or in sandwiches or lettuce wraps.

Notes

Try my Instant Pot method for hard boiling the eggs.

Try my homemade mayonnaise recipe to make the dressing.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 102mgSodium: 215mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 8g

Nutrition is only an estimate and calculated using Nutritionix.