Tuna and Egg Salad (in Lettuce Wraps)

A platter of tuna and egg salad on large lettuces leaves.

5 from 1 vote

Tuna and Egg Salad (in Lettuce Wraps)

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.

Prep Time10

Cook Time12

Optional Chill20

Total Time42

Course: Lunch

Cuisine: American

Servings:

Calories: 342kcal

Author: Jami Powell

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. Optional: Chill for 20 minutes before serving for best flavor. Serve in lettuce cups, on toast, in sandwiches, or with crackers.

Video

Notes

Cooking Notes:

Let the eggs cool completely before mixing so the mayonnaise doesn’t thin out. Drain the tuna well to prevent a watery texture. Chill the salad before serving so the flavors settle and the texture firms up.

Tips for Best Results:

Drain the tuna thoroughly so the salad stays creamy, not loose.
Chop the eggs into large chunks to keep texture instead of mashing too finely.
Mix gently so the eggs hold their shape and don’t turn pasty.
Chill for at least 20 minutes so the flavors blend and the texture tightens.

How to Know It’s Ready:

The mixture should be creamy but scoopable, not watery. After chilling, it should hold its shape in lettuce cups without spreading.

Nutrition