Tuna and Egg Salad

The satisfying blend of creamy yolks and tender tuna can transport you right to a family picnic or a sunny brunch. This Tuna and Egg Salad can be whipped up in about 30 minutes and is a fantastic way to enjoy a protein-packed meal that’s both comforting and nutritious. One reason it truly shines is its versatility—there’s room for adjustments to suit your taste.

This recipe is perfect for busy weeknights or casual gatherings with friends. Whether it’s served for lunch or as a side at dinner, it hits the spot. You can make this salad ahead of time, and it keeps well in the refrigerator for a few days.

Why You’ll Love This Recipe

• The dish brings together creamy, rich flavors with a satisfying crunch from pickles.
• It’s a quick recipe that can be prepared in under 30 minutes.
• The combination of eggs and tuna provides a good dose of protein.
• You can customize it easily with additional ingredients based on your preference.

What You’ll Need

Gather the following ingredients to make a delightful Tuna and Egg Salad.

For the Salad

• 4 eggs
• 2 cans tuna, drained (5oz each)
• ¼ cup chopped dill pickles or relish
• ¼ cup greek yogurt
• 2 tbsp mayonnaise
• 2 tsp dijon mustard
• ½ tsp kosher salt
• ½ tsp garlic powder
• ½ tsp dried dill
• ¼ tsp black pepper
• ⅛ tsp smoked paprika

Greek yogurt can substitute for mayo if desired.

Substitutions & Swaps

• Mayonnaise can replace Greek yogurt entirely.
• Relish can be swapped with chopped celery for crunch.
• Use fresh herbs instead of dried for more flavor.
• Use any canned fish if you prefer something different.

How to Make It

Start creating your Tuna and Egg Salad with these simple steps.

Hard boil the eggs

Bring a small pot of water to a boil and carefully place the eggs in the boiling water. Continue to boil for 10 minutes before immediately transferring them to an ice bath. Keep in the ice bath for at least 5 minutes before peeling.

Open and drain the tuna

Open and drain the cans of tuna. Chop the peeled hard-boiled eggs and place them in a mixing bowl with the tuna, chopped pickles, Greek yogurt, mayonnaise, Dijon mustard, salt, garlic powder, black pepper, and smoked paprika.

Mix everything together

Mix everything together thoroughly, breaking up the tuna as you mix. Serve immediately or chill in the refrigerator for later enjoyment.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture changes and will be off.
Reheat: Not necessary; best served cold.

Tips for Best Results

• Ensure the eggs are completely cooled before peeling for easier handling.
• Don’t overmix to maintain some texture from the tuna and eggs.
• Adjust seasoning to your preference; more mustard for tang or more dill for a fresh taste.
• Chill for at least an hour before serving for best flavor fusion.

Serving Suggestions

• Serve on whole grain bread for a hearty sandwich.
• Pair with mixed greens for a refreshing salad.
• Enjoy with crackers as a light snack or appetizer.