Tuna Egg Salad brings together two protein powerhouses in one delicious, creamy dish that’s become a staple in my kitchen. I remember the first time my grandmother Betty made this for a summer picnic – the way she combined flaky tuna with chopped hard-boiled eggs and a tangy dressing had everyone coming back for seconds.
There’s something wonderful about recipes that do double duty in the kitchen. This salad reminds me of those busy weekday afternoons on the farm when Grandma Betty needed something quick yet satisfying for lunch. She’d pull out her mixing bowl, drain a few cans of tuna, chop some eggs she’d boiled earlier that morning, and in less than ten minutes, we’d have a hearty meal ready to go. The crunch of fresh celery and pickles mixed with that creamy, tangy dressing creates textures and flavors that never get old. Whether you’re packing lunches for the week, looking for a high-protein snack, or need a reliable sandwich filling, this tuna egg salad delivers every single time. Time to grab your mixing bowl.
Why This Tuna Egg Salad Belongs in Your Recipe Box
I’ve been making variations of this salad for years, but this particular combination has become my go-to for good reason. Betty always said the best recipes are the ones you can count on when life gets busy, and this one certainly fits that bill. With protein from both tuna and eggs plus a lighter Greek yogurt-based dressing, it checks all the boxes for a nutritious, satisfying meal.
- Incredibly high in protein while staying low in carbs, making it perfect for health-conscious eating
- Comes together in under 15 minutes using simple ingredients you likely have in your pantry
- Lasts up to 5 days refrigerated, making it ideal for weekly meal prep
- Versatile enough to serve in sandwiches, wraps, over greens, or with crackers
- Light and refreshing thanks to the tangy Greek yogurt and lemon juice combination
- Budget-friendly using affordable canned tuna and everyday vegetables
I find myself making a batch every Sunday evening, portioning it out for the week ahead. It’s one of those reliable recipes that never disappoints.
What Goes Into This Tuna Egg Salad
Canned tuna packed in water forms the protein-rich base of this salad, and I always choose sustainable, pole-caught varieties when possible. Albacore white tuna offers a milder flavor with a meaty white texture, while light tuna (yellowfin or skipjack) has a stronger, more pronounced fish taste – both work beautifully depending on your preference.
Hard-boiled eggs add extra protein and create a wonderful creamy texture when chopped and mixed throughout. I’ve found that adding a splash of vinegar to the boiling water helps with peeling, especially when using fresh eggs.
Dill pickles bring that essential tangy crunch that cuts through the creaminess. Betty always kept homemade pickles in her pantry, but good quality store-bought ones work perfectly here.
Celery provides a fresh, crisp bite and that classic crunch you expect in a great tuna salad. I always dice it finely so you get a bit in every forkful.
Red onion adds a sharp, pungent flavor that mellows beautifully when mixed with the other ingredients. Mincing it finely ensures it distributes evenly without overwhelming any single bite.
Plain Greek yogurt is the secret to keeping this salad lighter while maintaining that creamy texture. In my kitchen, I prefer using at least 2% milk fat Greek yogurt because it provides better richness and mouthfeel than fat-free versions.
Mayonnaise adds traditional richness and helps bind everything together. I reach for avocado oil mayo when I can, though you can use just Greek yogurt if you prefer a completely mayo-free version.
Lemon juice brightens all the flavors and adds a refreshing tanginess that makes this tuna egg salad stand out from heavier versions.
How to Make Tuna Egg Salad
Step 1. I’ve learned that properly draining your tuna makes all the difference in preventing a watery salad. Open your three cans of tuna and press the lid down firmly onto the tuna while tilting the can to drain every last bit of water into the sink, then transfer the tuna to a large bowl and use a fork to separate it into nice flakes.
Step 2. Betty always said that chopping eggs uniformly helps them distribute better throughout the salad. Add your 3 peeled and chopped hard-boiled eggs to the bowl along with the diced pickles, celery, and minced red onion.
Step 3. After years of making this, I discovered that adding the seasonings before the creamy ingredients helps them coat everything more evenly. Sprinkle in the lemon juice, garlic powder (if using), salt, and black pepper.
Step 4. Now add your 1/2 cup Greek yogurt and 2 tablespoons mayo, then stir everything together thoroughly with a fork until all the ingredients are well combined and coated in that tangy, creamy dressing.
Step 5. The key I discovered is patience – cover the bowl and refrigerate your tuna egg salad for at least 30 minutes before serving. This resting time allows all the flavors to meld together beautifully, and the salad tastes noticeably better cold than at room temperature.
Keeping This Tuna Egg Salad Fresh
I typically store leftovers in an airtight container in the refrigerator where this salad stays fresh for up to 5 days. The combination of eggs, tuna, and dairy-based dressing means it can’t sit out at room temperature for long, so I always make sure to refrigerate it promptly after serving.
Unfortunately, this isn’t a recipe that freezes well. Betty’s experience taught me that both the eggs and mayonnaise undergo texture changes when frozen and thawed, resulting in a watery, separated salad that just doesn’t taste right. For the best results, make only what you’ll eat within five days.
When it comes to serving, I always pull the container from the fridge about 5 minutes before eating if I want to take the chill off slightly, though most people in my family prefer it cold straight from the refrigerator. The flavors are brightest and most refreshing when the salad is thoroughly chilled.
Perfect Partners for Tuna Egg Salad
Fresh garden salad with mixed greens – The crisp, light greens provide the perfect base for a scoop of this protein-rich salad, creating a complete low-carb meal that’s both satisfying and nutritious. For another protein-packed option, try our high protein broccoli cheddar soup alongside.
Toasted whole grain bread or croissants – There’s something about the contrast between warm, crispy toast and cold, creamy tuna egg salad that makes for an exceptional sandwich, especially when you add sliced tomatoes and avocado.
Crispy potato chips or veggie sticks – Whether you’re serving this as a casual lunch or party appetizer, crunchy sides provide that textural contrast that makes every bite interesting.
Fresh fruit salad – My family loves pairing this savory salad with something sweet and refreshing on the side, like watermelon, grapes, or apple slices, especially during summer gatherings.
Sliced tomatoes and cucumbers – These garden-fresh vegetables add moisture and a clean, crisp flavor that balances the richness of the salad beautifully. For another fresh option, consider our Christmas salad with its colorful mix of vegetables.
Crackers or pita chips – For a quick snack or light meal, serving this salad with sturdy crackers turns it into an easy, protein-packed option that travels well for picnics or work lunches. You might also enjoy it with our easy caprese dip for a complete appetizer spread.
FAQs
Can I make tuna egg salad without mayonnaise? I recommend using just Greek yogurt if you want a completely mayo-free version – simply increase the yogurt to about 2/3 cup and add an extra squeeze of lemon juice for tanginess. Betty’s tested this variation many times, and while the texture is slightly different, it’s still delicious and even lighter.
How long does homemade tuna egg salad last in the refrigerator? To prevent food safety issues, store your salad tightly covered for no more than 5 days. The combination of fish, eggs, and dairy means this is a recipe that doesn’t keep as long as some other salads, so I always date my container when I make it.
Can I use different types of tuna? Many home cooks find success with either albacore white tuna or light tuna (yellowfin or skipjack) – white tuna has a milder taste and firmer texture, while light tuna offers a stronger fish flavor and softer consistency. I switch between them depending on what’s on sale and what flavor profile I’m craving.
What’s the best way to boil eggs for this salad? Betty’s solution is to place eggs in a pot, cover with cold water by an inch, bring to a boil, then remove from heat and let sit covered for 10 to 12 minutes before transferring to an ice bath. This method prevents that greenish ring around the yolk and makes peeling much easier.
Can I add other vegetables to this recipe? The best approach I’ve tested is to keep added vegetables crunchy and not too watery – diced bell peppers, shredded carrots, or chopped green onions all work wonderfully. Just avoid vegetables with high water content like tomatoes, as they can make the salad watery over time.
Is this salad suitable for meal prep? I’ve found that this tuna egg salad is actually ideal for meal prep since the flavors improve after sitting in the refrigerator overnight. Portion it into individual containers on Sunday, and you’ll have quick, protein-packed lunches ready for the entire work week.
Tuna Egg Salad
Ingredients
Equipment
Method
- Drain the 3 cans of tuna completely by pressing the lid firmly down onto the tuna while tilting to remove all water. Transfer to a large bowl and use a fork to separate into flakes.
- Add the chopped hard-boiled eggs, diced pickles, diced celery, and minced red onion to the bowl with the tuna.
- Add lemon juice, garlic powder (if using), salt, and black pepper to the bowl.
- Add Greek yogurt and mayonnaise, then stir everything together thoroughly with a fork until all ingredients are well combined and evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve cold in sandwiches, wraps, over salad greens, or with crackers.
