Tuna Salad with Egg

Step up your tuna salad with hard boiled eggs! This tuna salad with egg is creamy and savory, perfect as an easy lunch or dinner idea.

Tuna salad with egg

What’s your favorite tuna salad? Alex and I love our Classic Tuna Salad. But to step it up? Add a hard boiled egg! Adding hard boiled eggs to tuna salad makes it even more delicious and protein packed. Tuna salad with egg is perfect as a fast and healthy lunch idea, or a sandwich and is an easy 10-minute dinner that requires no thought. Make up a batch of hard boiled eggs and enjoy a few lunches and dinners! Here’s how to do it.

Best methods for hard boiled eggs!

To start with this tuna salad, you’ll need to hard boil some eggs. It’s easiest to do this in advance and refrigerate the eggs until serving. The process takes about 30 minutes total, a little less with a pressure cooker. Here are our favorite methods for boiling eggs:

  • Stovetop: Here’s how to make perfect hard boiled eggs! Bring the eggs to a boil, then turn off the heat and wait for 15 minutes. Add to an ice bath for 10 to 15 minutes, and they’re ready to peel!
  • Instant Pot: Here’s how to make Instant Pot hard boiled eggs! You’ll pressure cook them on high for 9 minutes (with a 5 minute pre-heat), then remove them to an ice bath for a few minutes to cool.
How to boil eggs

How to make tuna salad with egg

Once you’ve got your hard boiled eggs, making tuna salad with egg is a breeze! Here’s the breakdown:

  • Boil the eggs. See above! It’s easiest to do this in advance and refrigerate the eggs until serving.
  • Drain and flake the tuna. Drain a 5-ounce can of tuna and mash any big pieces with a fork.
  • Chop the veggies. Finely chop celery, red onion, and dill pickles.
  • Add the flavorings. Stir in the Greek yogurt, mayo and mustard, lemon juice and salt and pepper. If you have Parmesan cheese on hand, add a sprinkle: it takes things up a notch!
Tuna salad with egg

How long do hard boiled eggs last?

You can store hard boiled eggs in the refrigerator for up to 1 week in a sealed container. It’s best to keep the eggs still in their shell, which keeps them the freshest. So resist peeling the eggs until you’re ready to eat them! Keep the unpeeled eggs in a dry, sealed container in the refrigerator.

Egg nutrition

Eggs are some of the most nutritious foods on the planet. One egg has 75 calories, 7 grams of protein, and lots of nutrients. Recent research has found that eggs can increase the good cholesterol the body needs. They’re are an affordable and easy-to-eat source of high quality protein.

Got some leftover hard boiled eggs? Go to 10 Things to Make with Hard Boiled Eggs.

hard boiled eggs

Ways to serve tuna salad with egg…outside of the sandwich

There are so many ways to eat tuna salad with egg, outside of the standard sandwich! Consider some of these creative options for lunch ideas or fast dinners. Many work as gluten-free dinner options too.

  • Wrap: Try our spinach tortillas or store-bought gluten-free wraps (there are lots of options on the market these days!).
  • Lettuce wraps: Wrap it in leaves of butter lettuce.
  • Avocado: Pit an avocado (here’s how to do it safely) and stuff the tuna salad with egg inside. Also try our Avocado Tuna Salad that swaps the mayo for avocado!
  • Crackers: Try store-bought or our homemade almond crackers (for gluten-free).
  • Chips: Pita chips or tortilla chips are perfect for dipping.
  • As a salad: Serve it over greens with some raw veggies as a main dish salad.
  • Croissants: Fancy it up for brunch served on a croissant.
Tuna salad with egg

This tuna salad with egg recipe is…

Pescatarian and gluten-free.

Print
Tuna salad with egg

Tuna Salad with Egg


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.67 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 1x
  • Diet: Gluten Free

Description

Step up your tuna salad with hard boiled eggs! This tuna salad with egg is creamy and savory, perfect as an easy lunch or dinner idea.


Scale

Ingredients

  • 1 hard boiled egg
  • 1 5-ounce can white meat tuna
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1/4 cup finely chopped dill pickles
  • 1/4 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons lemon juice
  • 1/4 teaspoon kosher salt (plus a few grinds black pepper)
  • Optional: 1 tablespoon shredded Parmesan cheese (optional but recommended)
  • To serve: Bread (no knead, artisan or sourdough), crackers, etc

Instructions

  1. Make the hard boiled eggs in advance, using Perfect Hard Boiled Eggs or Instant Pot Hard Boiled Eggs.
  2. Drain the tuna. Place it in a bowl and use a fork to break apart any large clumps.
  3. Finely chop the celery, red onion, and dill pickles.
  4. Mix together the tuna and vegetables with the remaining ingredients. Eat immediately or store for up to 5 days.

  • Category: Main Dish
  • Method: Stirred
  • Cuisine: American

Keywords: Tuna Salad with Egg

More fast & easy seafood recipes

There are lots of other ways to make a fast and easy lunch or dinner with seafood! Here are some of our favorites:

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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