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A creamy, high-protein tuna salad is made with flaked wild caught tuna, chopped hard-boiled eggs, crunchy celery, and a tangy dressing served in a bowl.

Tuna Salad with Egg Recipe

Boost your lunch game with this protein-packed tuna salad featuring hard-boiled eggs and premium wild caught tuna.

What is the best way to make tuna salad with egg?

The best way to make a classic tuna salad with egg is to combine thoroughly drained, flaked tuna with finely chopped hard-boiled eggs and a creamy binder like mayonnaise or Greek yogurt. To ensure the perfect texture, use a 1:1 ratio of tuna cans to eggs and add “crunch” elements like celery or red onion to balance the richness of the egg yolks.

Why should you add eggs to your tuna salad?

Adding hard-boiled eggs to tuna salad significantly increases the protein content—often providing over 30 grams per serving—while creating a naturally creamier consistency without needing excess mayonnaise.

Beyond texture, eggs are a “frugal” way to stretch expensive seafood, making your meal more substantial and nutrient-dense with essential vitamins like D and B12.

Prep Time

10 minutes

Cook Time

9 minutes

Total Time

20 minutes

Servings

2 servings

Table of Contents

What ingredients do you need for tuna salad with egg?

Creating an elite tuna egg salad requires a balance of savory protein, creamy binders, and bright acidic notes. While Chicken of the Sea wild-caught tuna is the star, the supporting ingredients define the final flavor profile.

What are the core ingredients? To make 2 servings, you will need:

  • Tuna: 1 (5 oz) can or packet of Chicken of the Sea® Chunk Light or Albacore Tuna, drained.
  • Eggs: 2 large hard-boiled eggs, cooled, peeled, and chopped.
  • The Binder: 2 tablespoons of high-quality mayonnaise or plain Greek yogurt.
  • The Crunch: 2 tablespoons each of diced celery and red onion.
  • The Zing: 1 teaspoon Dijon mustard and 1 tablespoon of dill pickle relish or chopped capers.
  • Seasonings: Salt, black pepper, and a dash of paprika or lemon pepper to taste.
MayonnaiseGreek Yogurt
FlavorRich, classic, and savory.Tangy and bright.
TextureUltra-creamy and thick.Slightly lighter and airy.
Best ForTraditional deli-style flavor.High-protein, lower-fat diets.
Pro TipUse a 50/50 mix for the best of both worlds.Use 5% fat yogurt for maximum creaminess.

How do you make tuna salad with egg step-by-step?

Following a specific order ensures your eggs don’t become mushy and your canned tuna maintains its meaty flake. This simple process ensures a gourmet result in under 15 minutes of active prep time.

How do I prepare the eggs and tuna?

  • Perfect Hard-Boil: Place eggs in a pot, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 9 minutes. Immediately transfer to an ice bath to stop cooking and ensure easy peeling.
  • Drain Thoroughly: Open your tuna can and press the lid down firmly to remove all excess liquid. For tuna in oil, pat the flakes with a paper towel to prevent a greasy salad.

How do I mix the salad?

  • Mix the Dressing First: In a medium bowl, whisk together the mayo/yogurt, mustard, relish, and seasonings. This ensures the flavor is evenly distributed before adding the proteins.
  • Combine Proteins: Gently fold in the flaked tuna and chopped eggs. Use a fork or spatula to stir until just coated, keeping the egg pieces and tuna flakes visible for better texture.
  • Chill and Serve: For the best flavor, let the salad rest in the refrigerator for 30 minutes to allow the seasonings to meld.

What are the best tips for a better tuna salad?

Small adjustments can transform a standard pantry lunch into a restaurant-quality meal. Focus on controlling moisture and layering flavors to elevate the dish.

How do I keep my salad from getting soggy?

  • Dry the Veggies: After dicing celery or onions, pat them dry with a paper towel to remove surface moisture.
  • Avoid Wet Substitutes: If using cucumber, remove the seeds and squeeze out excess juice before adding it to the mix.
  • The Lettuce Shield: If serving as a sandwich, place a large leaf of Bibb or Romaine lettuce between the bread and the salad to act as a moisture barrier.

Can I customize the flavor?

While this preparation follows the traditional structure of a chicken salad, substituting poultry with wild-caught tuna and eggs provides a unique omega-3 fatty acid profile while maintaining the familiar creamy texture and savory crunch.

  • Add Heat: Stir in finely diced jalapeños or a dash of hot sauce for a spicy kick.
  • Fresh Herbs: Swap parsley for fresh dill, chives, or tarragon to brighten the flavor profile.
  • The “Savory Boost”: Grate the hard-boiled eggs into the salad instead of chopping them to create a smoother, more “spreadable” texture similar to a dip.

For a refreshing, low-carb presentation, you can serve the tuna and egg mixture scooped into large lettuce leaves, such as butter or romaine, which provide a crisp, natural wrap that complements the creamy texture of the salad.

If you prefer to skip the eggs for a more traditional preparation, our classic tuna sandwich recipe offers a simpler alternative that focuses on the crisp texture of fresh celery and toasted bread.

Where to Buy

This tuna salad with egg recipe uses canned tuna. Use our product locator to find Chicken of the Sea canned tuna online or in a store near you.

Frequently Asked Questions about Tuna and Egg Salad

Understanding food safety and storage is key when working with seafood and eggs. These answers address common concerns for meal-preppers and home cooks.

How long does tuna egg salad last in the fridge?

According to FDA guidelines, you should store tuna salad in an airtight container at 40°F or below and consume it within 3 to 4 days. Because this recipe contains eggs and mayonnaise, it should not be left at room temperature for more than 2 hours. This safe storage window makes the dish an ideal candidate for meal prep, allowing you to prepare a nutritious, high-protein batch in advance to enjoy for several consecutive lunches.

Is this recipe keto-friendly?

Yes, tuna and eggs are naturally low in carbohydrates, making this an ideal keto lunch. To keep it low-carb and gluten free, serve the salad in lettuce wraps, hollowed-out tomatoes, or over a bed of spinach instead of on bread.

Can I make this with canned salmon?

Absolutely. Canned salmon offers a similar protein profile and pairs perfectly with hard-boiled eggs, mustard, and dill for a rich, flavorful alternative.

Nutrition Facts

A serving of tuna salad with egg made with Chicken of the Sea tuna is a nutrient-dense powerhouse.

  • Calories: 260 kcal
  • Protein: 20g
  • Carbohydrates: 5g
  • Fat: 17g
  • Vitamin D: 10% DV
  • Vitamin B12: High

Calories: 260 kcal | Carbohydrates: 5g | Protein: 20g | Fat: 17g | Sodium: 370mg | Fiber: <1g | Sugar: 3g | Cholesterol: 220mg  | Vitamin D: 10% DV | Calcium: 4% DV | Iron: 10% DV | Potassium: 6% DV

Food Safety Note: Chicken of the Sea follows strict FDA guidelines to ensure that all canned and pouched seafood is fully cooked and ready to eat straight from the package.

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