Creamy Tuna Egg Salad (Simple, Protein-Packed & Ready in Minutes)
Tuna egg salad is one of those recipes I come back to again and again, especially on busy days when I want something filling but easy. I grew up watching my family mix simple ingredients into comforting meals, and this recipe feels like that kind of food to me.
I love how tuna egg salad comes together with pantry staples and a few boiled eggs, yet still tastes rich and satisfying. It’s the kind of dish I can prep ahead for lunches, quick sandwiches, or even a light dinner.
I also enjoy how flexible it is—I can keep it classic or add little extras depending on my mood. Creamy, savory, and packed with protein, this tuna egg salad never disappoints.
Why You’ll Love This Recipe
- Quick and easy: It comes together in minutes with no complicated steps or cooking skills needed.
- Rich, creamy flavor: The combination of eggs and tuna creates a smooth, satisfying texture.
- Simple ingredients: Everything you need is easy to find and likely already in your kitchen.
- Very versatile: Serve it in sandwiches, wraps, lettuce cups, or on crackers.
- Perfect for any occasion: Great for meal prep, lunchboxes, picnics, or a light dinner.
Tuna Egg Salad
Ingredients
Method
- Chop the hard-boiled eggs into small pieces.
- Place the drained tuna in a mixing bowl and gently break it up.
- Add the chopped eggs to the bowl with the tuna.
- Stir in the mayonnaise and mustard, if using.
- Season with salt and black pepper to taste.
- Mix gently until everything is well combined.
- Serve immediately or refrigerate until ready to use.
Notes
- Store tuna egg salad in an airtight container in the refrigerator for up to three days. You can add celery, onions, or herbs for extra flavor and texture. Adjust the mayonnaise to make it creamier or lighter based on your preference.
Pro Tips
- Use tuna packed in water for a lighter, cleaner flavor.
- Drain the tuna very well to avoid a watery salad.
- Chop the eggs finely for a smoother texture.
- Start with less mayonnaise and add more as needed.
- Taste and adjust seasoning after mixing everything together.
- Chill the salad for 20–30 minutes for better flavor.
- Add crunch with celery or onions if you like texture.
- Use fresh eggs for easier peeling after boiling.
FAQs
Can I make tuna egg salad ahead of time?
Yes, it keeps well in the refrigerator for up to three days.
What type of tuna works best?
Canned tuna in water is best for a lighter, less oily salad.
Can I use Greek yogurt instead of mayonnaise?
Yes, Greek yogurt works well for a lighter version.
How do I keep it from getting watery?
Make sure both the tuna and eggs are fully cooled and well-drained.
Is tuna egg salad good for meal prep?
Absolutely, it’s great for quick lunches throughout the week.
