This easy, protein-rich recipe for Tuna and Egg Salad is a 20-minute meal, low carb, and family-friendly. It's a creamy cold salad made with canned tuna, hard-boiled eggs, mayonnaise, onion, relish, and fresh dill. It comes together quickly and keeps well in the fridge, making it perfect for sandwiches, wraps, or meal prep.
Love tuna fish in all forms? Try our Spicy Tunacado Sandwich or our Creamy Tuna Pasta and Peas!
Tuna and egg salad is a simple, old-school lunch recipe that blends the best of tuna salad and egg salad in one creamy bowl. With pantry staples like canned tuna, mayonnaise, and boiled eggs, it's no surprise it's a lunchbox and picnic staple.
This hybrid salad likely grew out of the convenience-focused American mid-century kitchen, but it's still popular today because it's affordable, flexible, and packed with protein.
If you're into easy lunch ideas, try this Greek Tzatziki Chicken Salad (No Mayo) or our Italian White Bean Salad.
Why We Love This Recipe
- Protein-Packed & Satisfying: With tuna and eggs, it's perfect for post-gym meals or energy-boosting lunches.
- Budget-Friendly: Made with staples you likely already have in the fridge and pantry.
- Great for Meal Prep: Holds up really well for 3-4 days in the fridge. Just like our Southern Egg Salad Recipe!
- Kid & Parent Approved: Creamy, customizable, and easy to serve in multiple ways.
Tuna and Egg Salad Ingredients
This tuna egg recipe uses a handful of simple ingredients with a big impact. Here's what we love about each one:
- Canned Albacore Tuna in Water: We prefer solid white albacore for its mild flavor and meaty texture. Make sure to drain it well to avoid a watery mix. Flake the tuna with a fork to help it combine evenly with the dressing.
- Hard-Boiled Eggs: Chopped eggs add a soft texture and extra protein.
- Mayonnaise: Classic, creamy, and dependable. We use full-fat for the best texture.
- Relish (Sweet or Dill): Adds zing. We used sweet relish, but dill works beautifully too. Chopped pickles or banana peppers can sub in for relish. Have leftovers? Make a Classic Southern Potato Salad!
- White or Red Onion: Adds a little bite and contrast. You can soak it in cold water to soften the flavor if you prefer.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Mayonnaise: Use plain Greek yogurt or mashed avocado for a lighter version.
- Onion: Try green onions for a milder taste or add celery for a crisp texture.
- Flavor: Use diced jalapeños or a touch of Dijon mustard for a kick.
- Presentation: Serve in red lettuce cups, over toast, or stuffed into a tomato.
How To Make Tuna and Egg Salad
STEP ONE: Prepare the Eggs
Boil, cool, and peel the eggs.
In a large bowl, chop or mash the eggs into bite-sized pieces.
STEP TWO: Prep the Tuna and Combine
Drain the canned tuna thoroughly and flake it with a fork.
Add tuna, chopped eggs, onion, mayonnaise, dill, relish, garlic powder, salt, and pepper in a bowl.
STEP THREE: Mix the Salad
Stir everything gently to combine.
STEP FOUR: Taste and Chill
Taste and adjust seasoning. Chill for 20 minutes if you have time. It makes a big difference in flavor.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Drain the tuna well so your salad isn't soggy.
✔️ DO Chop onions to the same size for a uniform texture.
❌ DO NOT Overmix. It should stay a little chunky.
Storage
Store tuna egg salad in an airtight container in the fridge for up to 4 days. We don't recommend freezing it, since mayonnaise-based salads tend to separate.
Reheating is not needed, as it should be enjoyed cold, straight from the fridge.
Recipe FAQs
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Absolutely! It tastes better after chilling for a few hours. Make it the night before for a quick grab-and-go lunch.
Try it in lettuce wraps for a low-carb lunch, spread on bread for a sandwich, or with crackers as a snack.
Yes, celery, bell pepper, or even chopped pickles are great for adding crunch.
More Boiled Egg Recipes You'll Love ♥️
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📖 Recipe
Tuna and Egg Salad (in Lettuce Wraps)
Equipment
- Medium pot (to boil eggs)
- Mixing Bowl
- Cutting board and knife
- Fork or spatula for mixing
Ingredients
- 5 to 6 hard-boiled eggs peeled and chopped
- 2 cans albacore tuna in water drained
- ¾ cup mayonnaise
- ¼ cup dill or sweet relish
- ⅓ cup white or red onion finely chopped
- ½ to 1 tablespoon fresh dill finely chopped
- ½ teaspoon garlic powder
- salt and black pepper to taste
Instructions
- If starting with raw eggs, place them in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Transfer to an ice bath and let cool completely. Once cooled, peel and chop or mash into large chunks.
- In a large bowl, combine drained tuna, chopped eggs, onion, relish, mayonnaise, fresh dill, garlic powder, salt, and pepper.
- Use a fork or spatula to mix until everything is well combined without breaking the eggs too much.
- Adjust seasoning to taste. Chill for 20 minutes before serving for best flavor. Serve in lettuce cups, on toast, in sandwiches, or with crackers.
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Video
Notes
- Mayonnaise: Use plain Greek yogurt or mashed avocado for a lighter version.
- Onion: Try green onions for a milder taste or add celery for a crisp texture.
Jami Powell says
The perfect low carb lunch idea!