Tuna and Egg Salad

This Tuna and Egg Salad makes the perfect high protein lunch with over 40g of protein per serving! Combine classic ingredients for both tuna and egg salad to make this flavorful dish.

I like to use my perfect hard boiled egg method for the best stove top hard boiled eggs for this recipe. Once prepared, serve it on a classic sandwich or with crackers and veggies. I like to serve it open face on a slice of this homemade overnight bread.

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.

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.

Ingredients You’ll Need

• 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. I think that greek yogurt makes an extra creamy tuna salad that I personally love.
• Mayonnaise – the creaminess and tang of the mayo brings the tuna and egg salad together especially when it mixes with the boiled egg yolks. Mayo is the perfect binder to bring all of the ingredients together.
• 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, dried dill, 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 or yellow onion to this recipe. Sometimes I add chopped celery for a bit of added crunch. Add a little heat by adding some chopped pickled jalapeños to this easy tuna egg salad.

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.

How to make Tuna and Egg Salad

Step 1: Hard boil eggs and place in an ice bath in a medium bowl to cool.

Step 2: Peel eggs and chop into bite sized pieces before transferring to a mixing dish.

Step 3: Drain excess liquid from the canned tun and use a fork to flake the pieces apart. Pour tuna, egg, pickles, greek yogurt, mayo, and seasonings into a mixing bowl.

Step 4: Stir ingredients together with a flat spatula until everything is evenly combined.

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.