Delicious Easy Tuna Egg Salad Recipe

Tuna Egg Salad. Those three little words probably bring a few things to mind, right? Maybe you’re tired of the same old lunch. Or your fridge is rocking nothing but mysterious leftovers and a half-empty jar of mayo. Been there, trust me. If you’re looking for something that’s stupid simple, filling, and sneaky-good, you’ve landed in the right spot. This is my honest attempt to make lunch a whole lot less boring.

Why You’ll Love This Tuna & Egg Salad Recipe

Okay, let’s get straight to it: Tuna Egg Salad is about as foolproof as it gets. Maybe you’re searching for something that doesn’t taste like you just dumped a can into a bowl, which — if you want my opinion — nobody wants to do twice. What I love here is the combination, that creamy, briny, just-salty-enough mix happening between eggs and tuna. It’s like old-school comfort food but not a snooze fest.

The Story Behind This Recipe

I’ve spent years testing recipes for Cuts Food, and this Delicious Easy Tuna Egg Salad Recipe is a keeper: fast to prep with no weird tricks. Tuna Egg Salad. Those three little words probably bring a few things to mind, right? Maybe you’re tired of the same old lunch. Or your fridge…

Cuts Food

Now, I’ve tried my fair share of so-called “five-star” salads. None of them beat this for weeknight appeal. You can put it together with your eyes halfway open (speaking from bleary-eyed experience). The true beauty is flexibility. Want it chunky? Awesome. Creamier? Stir a tad longer. Also, it’s budget-friendly — always a plus when grocery prices make you need a second mortgage. Whether you’re feeding kids or feeding yourself at midnight, it works.

One time, a friend tried to convince me that you could ruin Tuna Egg Salad. Guess what — she forgot the mayo. Disaster. Don’t let this tragic story be your story.

“The only salad my picky teen will eat again and again! Trust me, if it passes the teenage test, it’s a guaranteed win.”

How to Make Tuna Salad with Eggs

So, this is where things get real casual — seriously, don’t overthink it. Start with a couple of hard-boiled eggs. If you’re impatient like me, do a quick ice bath after boiling so you’re not peeling molten lava eggs. Then, grab your favorite canned tuna. I lean toward the stuff packed in water (it’s not as heavy), but you do you.

Now, plop that tuna in a bowl. Mash in those eggs. Add mayo until it looks like something you’d want on bread. Some folks throw in a good squirt of yellow mustard — gives it a tang, not kidding. Salt, pepper, a little chopped celery or onion if you’re feeling energetic, maybe a dash of sweet pickle relish? Yes, please. Mix, taste, adjust, and call it done.

Once, in the middle of a kitchen “situation,” I swapped in plain yogurt for the mayo and, okay, it’s different, but not half bad. Don’t forget: there’s no shame in shortcuts.

Optional Variations

Tuna Egg Salad is basically a blank canvas, so nobody’s going to judge you for getting a little wild. Sometimes I dump in chopped dill pickles or a sprinkle of smoked paprika when I want to feel fancy. A spoonful of dijon mustard or sriracha can wake the whole thing up. My cousin even mixes in a handful of sweet corn or peas. I’ll be honest — it’s a little odd, but surprisingly good.

Oh, if you’re after something lighter, greek yogurt is a swap-in for mayo that won’t totally offend your taste buds. For crunchy texture, sunflower seeds or walnuts do wonders. The other day, I tried a handful of chopped apples. Maybe my weirdest combo yet, but kind of addictive? Basically, do what works for you and your pantry.

“Switched it up with spicy mayo last week. Instant obsession — made it three more times. My husband finally asked for the recipe!”

Serving & Topping Suggestions

Want to stretch your Tuna Egg Salad into something more? Totally doable. My favorite ways lately:

• Scoop it onto good toasted sourdough and smother with lettuce (if you’ve got some left hiding in your produce drawer)
• Pile it high into lunch wraps with a sprinkle of shredded cheese, roll it up, and go
• Serve it straight from the fridge scooped over mixed greens for a decent, last-minute salad (not as sad as it sounds)
• Top crackers with a dollop, add sliced cucumber or tomato, and pretend you’re at a tea party (or don’t)

No rules. If you find something better, please, let me know.

Expert Tips & Tricks

Here’s the deal: fresh eggs make peeling a real mess. If you’re planning ahead — buy your eggs a week before you need them. Trust me, your fingers will thank you. When opening tuna, drain it well. If not, you’ll get soup, not salad (and nobody loves a soggy sando).

For storage, pop leftovers in a tight-sealed container and stash in the fridge. It’ll keep for two, maybe three days tops (but it’s always gone faster in my house). One last thing: don’t be afraid to season a little more after it chills. Flavors mellow out, so a pinch of salt or extra lemon the next day can be a game changer.

Common Questions

Q: Can I use fresh tuna instead of canned?
A: Yep, just cook it, flake it up, and you’re golden.

Q: Is Tuna Egg Salad healthy?
A: Totally depends on what you toss in, but it packs protein and isn’t loaded with weird ingredients if you keep it simple.

Q: Can I make it ahead of time?
A: Yup, but best to eat within a couple days for max freshness.

Q: What if I don’t like mayo?
A: Try Greek yogurt, mashed avocado, or just a splash of olive oil instead.

Q: Can I freeze Tuna Egg Salad?
A: I wouldn’t — egg and mayo don’t freeze well. Gets… funky.

Let’s Wrap It Up: Try This Salad Already

Honestly, few things come together as quickly or taste as comforting as Tuna Egg Salad. It’s simple, flexible, cheap, and ready for last-minute lunch emergencies. Even if you’re not a total tuna enthusiast, give it a shot — you might be surprised. For even more inspiration or if you want to check out different twists, browse the version over at Tuna Egg Salad – Skinnytaste or see a family spin on Mom’s Best Tuna Salad With Egg – Muy Bueno. Go ahead, mix things up, and see where your lunch lands.

Tuna Egg Salad

A quick, flexible, and budget-friendly salad that’s a perfect combination of creamy tuna and hard-boiled eggs, ideal for a filling lunch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Course: Lunch, Main Course, Salad

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 large hard-boiled eggs Boil eggs and cool quickly in an ice bath for easy peeling.
• 1 can tuna Use tuna packed in water for a lighter option.
• 1/4 cup mayonnaise Add more or less to achieve desired creaminess.
• to taste yellow mustard Optional for added tang.
• to taste salt
• to taste black pepper
• 1/4 cup chopped celery Optional for crunch.
• 1/4 cup chopped onion Optional for flavor.
• 1 tablespoon sweet pickle relish Optional for sweetness.

Optional Variations

• 1/4 cup chopped dill pickles For added flavor.
• 1 teaspoon smoked paprika To sprinkle for seasoning.
• 1 tablespoon dijon mustard For a sharper flavor.
• 1 tablespoon sriracha To add spice.
• 1/4 cup cooked corn or peas For sweetness and texture.
• 1/4 cup chopped apples For a sweet crunch.
• 1/4 cup sunflower seeds or walnuts For added crunch.

Method

 

Preparation

1. Start by boiling the eggs. Cool them in an ice bath to make peeling easier.
2. In a mixing bowl, add the drained tuna and mash in the hard-boiled eggs.
3. Mix in mayonnaise to your desired creaminess, adding optional ingredients like mustard, salt, and pepper.
4. Feel free to add celery, onions, or pickle relish for extra flavor.
5. Taste and adjust seasoning as needed.

Serving Suggestions

1. Serve on toasted sourdough bread, in lunch wraps, or over mixed greens.
2. Top crackers with the salad and add slices of cucumber or tomato.

Notes

Store any leftovers in a sealed container in the fridge for up to 2-3 days. Season again after chilling as flavors may mellow.