Mom’s Best Tuna Salad With Egg
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on Apr 24, 2021, Updated May 10, 2024
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My Mom’s deliciously creamy Tuna Salad with Egg and dill pickles is nostalgic, comforting, and packed with protein. Perfect for filling sandwiches, adding protein to a mixed green salad, or scooping up with crackers, this easy recipe for tuna egg salad is the versatile dish you need in your lunch meal prep.
Growing up, we didn’t eat seafood very often, but my Mom’s tuna salad with egg was the exception. It was her go-to quick meal, especially during the Lenten season and the summer months when it was simply too hot to cook. Now that I’m a mom myself, this easy recipe has become a staple for packed lunches and road trips.
And if you’ve never tried adding eggs to tuna salad, I’m here to convince you that it’s simply the best. Not only do you get an extra hit of protein, but the boiled egg yolks add an extra layer of creamy goodness that is exquisite. Tuna salad with eggs = the BEST tuna salad in town. Mama knows best.
Why You’ll Love This Tuna & Egg Salad Recipe
- It’s healthier than most classic tuna salad recipes thanks to a smart swap: using plain yogurt in place of some of the mayo.
- This simple egg and tuna salad is made with basic pantry staples, so you probably already have most of what you need on hand.
- It’s easy to customize according to your family’s preferences.
Ingredients & Substitutions
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
As I mentioned above, you only need a few pantry staples to make this easy egg tuna salad recipe. Here’s what to grab:
- Canned Tuna in Water – Buying the variety that is packed in water instead of oil is both cheaper and lower in fat. I prefer the smaller flakes of chunk light tuna, which lead to a smoother, more uniform consistency with less work. That said, feel free to use larger-flaked solid albacore if you prefer.
- Dill Pickles – Chopping refrigerator pickles rather than using dill pickle relish means you get chunkier, crisper pieces of pickle. Don’t have any on hand? Feel free to use relish, or swap in another pickle variety. If you go this route, I recommend adding a few shakes of dried dill weed to replace the dill-y flavor of pickles.
- Onion – I generally use slightly sweet and beautifully magenta red onion, but white or yellow onion will also work.
- Celery – I love having crunchy bits of earthy celery throughout my creamy tuna salad for crunch.
- Hard Boiled Eggs – Mixing tuna salad with hard-boiled eggs not only adds an extra dose of protein, but the boiled yolks also contribute a lovely creaminess.
- Mayonnaise – I only add a touch of mayo for the familiar creamy flavor. Use a high-quality store-bought brand like Hellman’s/Best Foods.
- Yogurt – Plain yogurt or Greek yogurt acts as a binder like mayo, but with more protein and less fat. I also love the tanginess it adds!
- Mustard – I use the regular ol’ yellow stuff, but feel free to fancy it up with some dijon mustard if you like.
- Jalapeño – Optional, but delicious if you like a little heat.
- Lemon Pepper – For a touch of brightness. If you don’t have any, a squeezed lemon wedge and/or some lemon zest and freshly cracked black pepper is perfectly yummy.
How to Make Tuna Salad with Eggs
This healthy tuna salad recipe with egg is a snap to throw together. Here’s what to do:
Step 1: Prepare your ingredients. Hard boil your eggs, then peel and chop them. Small dice your onion, pickles, and celery. Drain your tuna. To drain tuna, cut the can lid with the can opener then turn upside down and squeeze the lid to remove excess liquid.
NOTE: If you have oil-packed tuna, add it to a fine-mesh sieve, rinse with cold water, and press with a spatula to extract all of the liquid.
Step 2: Flake tuna with a fork in a mixing bowl.
Step 3: Add the remaining ingredients. Stir to combine.
Step 4: Season to taste with lemon pepper and salt. It tastes even better if you refrigerate it for a couple of hours, but I usually just eat it immediately, straight out of the bowl. I can’t help it, it’s so good.
If you’re more of a visual person, follow along with my video showing how to make this easy low-carb tuna salad.
Optional Variations
This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
- Extra Spicy – If you’re making this recipe for tuna salad with egg for yourself, try adding some chopped jalapeños for a bit of heat. They are not necessary (and I don’t recommend them for tiny kiddos), but chile peppers are always a favorite in my kitchen.
- Egg-Free – Not a fan of eggs with tuna? Try this Mexican tuna salad recipe, and make sure to opt for an egg-free mayo.
Serving & Topping Suggestions
This easy tuna egg salad is perfect for a light lunch or a quick dinner, depending on how you dress it up. Here are some tasty ideas to get you started:
- Tuna Egg Salad Sandwich: Layer a few spoonfuls of your tuna fish salad with eggs, crispy lettuce leaves, and juicy tomato slices between slices of your favorite bread for a classic sandwich. Don’t forget a pickled jalapeño on the side!
- Tuna Melts: Spread the tuna egg salad on a slice of bread, sprinkle generously with cheddar cheese, top with another slice of bread, and griddle it in a pan until the cheese is melty and the bread is golden-brown. It’s everything you love about the diner favorite!
- Adult Lunchable: Fill a bento box with egg tuna salad, a selection of crackers, and a few slices of cheese for a fun, snackable platter that’s perfect for a working lunch.
- Stuffed Avocados: For a gluten-free option, halve an avocado and remove the pit. Fill the center with a scoop of this low-carb tuna salad for a creamy, protein-packed midday snack.
- Salad Topper: Boost the protein content of your green salads by topping them with a hearty scoop of tuna egg salad.
- Tuna Patties: Mix some panko and an egg into your leftovers, then pan-fry them into golden-brown patties.
Expert Tips & Tricks
- To drain canned tuna, cut the can lid with a can opener. Turn the can upside down and press down on the tuna with the lid to remove the excess liquid.
- If all you have is oil-packed tuna, you can always add it to a fine-mesh sieve, rinse with cold water, and press with a spatula to extract all of the liquid out of the fish.
- If you have the patience, let the mixed tuna salad hang out in the fridge for a few hours before serving. This gives the flavors more time to meld, resulting in an even tastier snack!
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Never leave tuna salad with hard-boiled eggs at room temperature for longer than two hours.
- I don’t recommend freezing tuna salad with eggs, as the creamy dressing has a tendency to separate and the veggies release their liquids.
Frequently Asked Questions
Heck yeah, you can! Not only is this tuna salad recipe with eggs safe to eat, it’s also delicious.
I think adding eggs to tuna salad is delicious. That said, you’re welcome to make it without!
There are so many options! For my Mexican ensalada de atun, I add crema, corn, peas, carrots, jicama, and escabeche. In this tuna egg salad recipe, I use dill pickles, onions, mayonnaise, mustard, yogurt, boiled eggs, jalapeño, and lemon pepper.
You can also use canned tuna to make my delicious tuna patties — mix it up like your favorite tuna salad recipe, then add a raw egg and panko bread crumbs as your binders to keep them from falling apart when you pan fry them.
Whenever someone asks me why a particular dish always tastes better from a restaurant, my response is always the same — it’s in the seasoning! If it tastes bland, that usually means you need more acid (i.e. pickles) or salt. I recommend using this recipe as a basic guide, then adjust the flavors as needed.
I’d recommend keeping it for no longer than 5 days in the fridge. And while you technically can freeze it, I don’t recommend it.
Considering it has both veggies and protein, I think you can treat this tuna and egg salad like a complete meal if you’d like! I have been known to chow down straight from the bowl, and it’s always satisfying. That said, feel free to round it out with some carbs like toast or crackers, or roll it up in lettuce wraps for more bulk.
It honestly depends on the recipe. If you’re talking about creamy chicken salad and creamy tuna salad like this one, it’s probably a wash in terms of fat, calories, and protein. Using yogurt instead of mayo can lighten the load considerably. The only real difference is that sporting fish like tuna do have more mercury, so if you’re pregnant or plan on eating it frequently, chicken salad may be the better option.
I recommend chunk tuna in water for this recipe – make sure it is dolphin-safe. If you only have tuna packed in olive oil, you can drain and rinse it using a mesh strainer. In a pinch, this salad would also taste pretty dang good with canned salmon.
While I always recommend that you consult with your medical practitioner or registered dietician for any longterm diet advice, the short answer is YES!
Canned tuna is an excellent source of high-quality protein, vitamins, and minerals and is low in saturated fat. Ounce for ounce, tuna is lower in calories, fat, saturated fat, and cholesterol than even the leanest cuts of beef and chicken.
All in all, I believe that canned tuna deserves a spot in a healthy, balanced diet. Just be sure to moderate your intake as large sport fish like tuna are known to have some mercury in their meat.
To make tuna salad healthy (but still delicious) cut back on the mayo, or use plain yogurt in place of mayo. Then load up on fresh crunchy veggies. I also highly recommend swapping out the bread for crispy spears of romaine. It’s so crunchy and delicious, and the leaves are a perfect vehicle for getting all the tuna egg salad goodness right into your mouth!
Need more tuna ideas?
Did you make my Mom’s recipe for the BEST Tuna Salad with Eggs? Please leave a comment below and tag @muybuenocooking on social media!
Tuna Salad with Chopped Eggs
Ingredients
- 8 ounces chunk light tuna in water, (2 4-ounce cans), drained
- 1/3 cup dill pickles, chopped
- 1/4 cup onion
- 1 to 2 celery, diced
- 2 eggs, hardboiled and chopped
- 1/4 cup mayonnaise
- 1/2 cup yogurt
- 1 tablespoon mustard
- 1 jalapeño (optional), diced
- Lemon pepper
Instructions
- In a mixing bowl break up the tuna with a fork.
- Toss with the pickles, onion, celery, and eggs. Add the mayonnaise, yogurt, and mustard. Add jalapeño, if using. Stir to combine.
- Season with lemon pepper, to taste.
Video
Notes
- To drain tuna, cut the can lid with the can opener then turn upside down and press down on the tuna with the lid to remove excess liquid.
- If all you have is oil-packed tuna, you can always add it to a fine-mesh sieve, rinse with cold water, and press with a spatula to extract all of the liquid out of the fish.
- Add diced jalapeño for a hint of spice.
- Use immediately or store in a covered container in the refrigerator for up to 5 days.
- Never leave tuna salad with hard boiled eggs out for longer than two hours at room temperature.
- Nutrition information was calculated for the tuna salad only and does not include lemon pepper, bread, or optional toppings.
- Not a fan of eggs with tuna? Try this Mexican Tuna Salad recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m SO SORRY!!!! I left a comment but did NOT read your notes before making the recipe!!! I SINCERELY apologize for giving it 4 stars instead of 5!!!!!!
If I could figure out how to edit my comment I would!
SORRY
I made this tonight (01/15/ 2025). I did not have the yogurt, so I used sour cream instead. I also did not have fresh jalapenos , so I used canned chopped peppers from Trader Joe’s. I tasted it before I covered the mixing bowl with plastic wrap. Its in the refrigerator. I already know was wonderful. I will be sharing this with my GF tomorrow.
Question! The written recipe calls for 8oz of Tuna, however the video calls for 16oz… all other ingredients remained the same…
Yes, I think there was a typo in the video. Use 2 cans or tuna, which are usually 4-5 ounces each. IF you want to add an extra can, you can. This recipe can easily be customized to your liking.
It’s like you lived in my kitchen. This is the way we made it for lent especially. Minus the lemon pepper. But I’ll try it Thanks for the recipe.
This is almost identical to my recipe except that I also add a small amount of horse radish.
My kitty gets the drained liquid from the cans and the cans themselves to clean out.