Tuna and Egg Salad

Name: Tuna and Egg Salad
Prep time: 5 min
Cook time: 10 min
Ingredients: 4 eggs; 2 cans tuna (5oz each); ¼ cup chopped dill pickles or relish; ¼ cup greek yogurt - alternatively you can use all mayo; 2 tbsp mayonnaise; 2 tsp dijon mustard; ½ tsp kosher salt; ½ tsp garlic powder; ¼ tsp black pepper; ⅛ tsp smoked paprika

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By:

Madeline

Updated: August 22, 2025

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This Tuna and Egg Salad makes the perfect high protein lunch. Serve on a sandwich or wrap or with crackers and veggies!

a three quarter view photo of tuna and egg salad in a bowl with celery sticks and a spoon in it

Quick

Minimal prep

You’ll Learn: How to prep a flexible base for all sorts of meals

Worth It: It’s a satisfying, protein-forward option that actually keeps you full

Bonus: Easy to tailor to common diets

Why You’ll Love this Recipe

Easy to make – This tuna and egg salad comes together so quickly and is made with just a few simple ingredients. Just boil some eggs and combine everything in a bowl!
Meal prep favorite – This healthy tuna salad is perfect for meal prep. I love making this on a Sunday to enjoy throughout the week. It’s so versatile so you serve it different ways all week long. Adding boiled eggs to a delicious tuna salad is a total game changer. Your whole family is sure to love this recipe!
High protein lunch – With the tuna, egg, and Greek yogurt, this recipe is packed with protein for a quick and easy high protein lunch. It is a delicious meal that I can put together even on a very busy day.

an above view photo of two bowls filled with tuna and egg salad with celery sticks in them and a bowl of pickles next to them

Serving Suggestions

I love having tuna and egg salad as a snack with crackers, carrots, peppers, or celery. It is also so delicious as a sandwich like a classic tuna salad recipe.

I also enjoy toasting up some slices of bread and serving it open face. Or for a gluten-free option, serve it on lettuce leaves and make lettuce wraps.

This recipe is great for a high protein wrap. I usually use a low carb, high protein wrap and add lettuce and chopped cucumber for a little crunch.

If you like this tuna salad recipe, try this lemon dill tuna salad next! Or if you are looking for another fun twist, try this deviled egg potato salad.

Ingredients

Eggs – boil your eggs to your desired doneness. I like to cook my hard-boiled eggs for exactly 10 minutes for the perfect yolk.
Tuna – I love having canned tuna on hand for easy lunches. You can use light tuna, skipjack tuna or albacore tuna. I look for one packed in water instead of one packed in olive oil.
Dill pickles – Chopped dill pickles give this tuna egg salad a burst of flavor. You can also use a bit of sweet pickle relish or dill pickle relish instead of chopped pickles to save time.
Greek yogurt – I like to add some plain Greek yogurt for more protein, but you can also do all mayo for a more classic egg salad taste.
Mayonnaise – the creaminess and tang of the mayo brings the tuna and egg salad together especially when it mixes with the boiled egg yolks.
Dijon mustard – a bit of dijon adds so much great flavor to the egg salad. If you aren’t a fan of dijon mustard, you can use any mustard you like. You could even tray using some lemon juice and lemon zest instead.
Kosher salt, garlic powder, black pepper, smoked paprika – this is my favorite simple spice blend to add to tuna and egg salad.

Ingredient Substitutions

This tuna egg salad recipe is totally customizable to your taste! You can use any spices you would like in your egg salad. I love adding a bit of red onion to this recipe. Sometimes I add chopped celery for a bit of added crunch.

I like to use either Hellman’s or Dukes mayonnaise, but you can use whatever mayo brand you like best. You can even use miracle whip or a plant based mayonnaise. To make this healthy meal even healthier, omit the mayo completely and use all Greek yogurt for an extra creamy texture.

This simple recipe is endlessly customizable. For some added freshness, you can garnish with fresh herbs like fresh parsley, fresh dill or dried dill weed. You could also add some thinly sliced green onions or chives.

I made my hard boiled eggs on the stove, but feel free to use the instant pot to make a big batch. As always you can follow my perfect hard boiled egg method for the best stovetop hard boiled eggs.

a photo of boiled eggs in an ice bath next to a photo of hard boiled eggs chopped on a cutting board

How to make

Step 1: Hard Boil Eggs

Bring a small pot of water to a boil and carefully place large eggs in boiling water. Continue to boil for 10 minutes before immediately transferring to an ice bath or cold water. Keep in an ice bath for at least 5 minutes before peeling (Image 1).

Open and drain the cans of tuna. Chop peeled hard boiled eggs into small pieces (Image 2).

a photo of all the ingredients for tuna and egg salad in a bowl next to a photo of the egg salad mixed together in the bowl

Step 2: Combine all ingredients

Place eggs in a mixing bowl with the tuna, chopped pickles, greek yogurt, two tablespoons mayonnaise, dijon mustard, a half teaspoon salt, garlic powder, black pepper and smoked paprika (Image 3).

Stir everything together thoroughly breaking up the tuna as you mix until it reaches your desired texture (Image 4). Serve immediately or chill in the refrigerator and serve.

a three quarter view photo of two bowls of tuna and egg salad with celery sticks in them

Storage

Store leftovers of your tuna and egg salad in the fridge in an airtight container for up to 4 days. I find that it tastes best when used within 2 days.

Check out these other Easy high protein Lunch Ideas

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

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