Tuna Salad with Chopped Eggs

tuna salad made with eggs in a serving bowl with a wooden handled serving spoon on a blue and white woven cloth.

4.99 (66 ratings)

Tuna Salad with Chopped Eggs

This is my mom’s simple and delicious tuna egg salad recipe! This tuna salad is healthy and makes an excellent sandwich filling for a comforting meal or a protein-packed topping on mixed greens or lettuce leaves for a light lunch. It packs up great for school and road trip lunches.

Prep Time10

Cook Time15

Total Time30

Course: All Recipes, Entrees, Lent, Salad

Cuisine: American, Mexican

Servings:

Author: Yvette Marquez

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