This Tuna Salad with Egg is simple to make and tastes great. It’s a high protein spin on the classic tuna salad recipe, and it’s so easy to make using ingredients from your pantry and fridge.
Use it to make it into a tuna salad sandwich or dip veggies and crackers into it. There’s basically no wrong way to use this easy recipe!
Protein Packed Tuna Salad
I happen to like tuna salad and I also like a classic egg salad. So basically, we’ve got the best of both worlds coming together in this easy recipe!
I love a high-protein, easy lunch but some days (okay, most days), I don’t have a lot of time.
I mean seriously, who has time to cook elaborate meals these days? Between work, errands, and taking care of our families, we barely have enough time for fancy pants meals.
So yes, simple is key but let’s be honest. Some days we need more to look forward to than a plain old sandwich.
Meet your new meal solution – Tuna Salad with Egg.
Tuna Salad is awesome when you’re making packed lunches for the field or just need something quick and easy.
It has 29 grams of protein, so you’ll be satisfied until dinner.
How to make the best tuna salad
The full recipe is below but here’s the recipe in a nutshell. It’s perfect for a busy day when you don’t want to get cooking.
Making a delicious tuna salad is easy, and it’s a great way to use up some canned tuna and hard boiled eggs.
Start by a little chopping of the eggs, celery and onions into small pieces. Then, add in the canned tuna and mix it all together.
The amount of mayonnaise you use is really up to you. I recommend you add in a portion of the mayonnaise to taste and add more if you want a creamier salad.
I like to use some chopped celery for crunch and although it’s not in the recipe card below, some red onion gives some extra flavor if that’s your thing.
Once everything is mixed together, give it a taste and add salt and pepper as needed.
Serve on a bed of lettuce or enjoy as is!
Making tuna salad is simple, but it’s also really versatile. So don’t be afraid to experiment with different ingredients until you find a combination that makes your version of the best egg salad!
Here are a few great options. You can use your imagination and take the basic recipe making it into a healthy meal
- Use it as a cool sandwich filling during the summer months. Turn this into tuna salad sandwiches by adding a scoop of the tuna salad between two slices of whole grain bread.
- Serve on a bed of salad greens or wrapped in lettuce leaves for a low carb lunch.
- Serve alongside slices of red bell pepper and dip into it
- Turn it into a tuna melt. Toast a piece of bread, put the tuna on top, top with cheese and toast for a minute until the cheese has melted.
What to serve with tuna salad
Steamed green beans are a great way to round this out and make it a meal.
Or, turn this simple recipe into a delicious meal!
Serve it with some apple slices, or how about with air fryer sweet potato wedges? Of course, simple potato chips are just at home alongside this humble sandwich recipe.
How to store leftovers
Store leftovers in a covered airtight container in the fridge, for up to 3 days.
Other tuna recipes
If you make this tuna egg salad recipe, leave a recipe rating or comment below. I’d love to hear from you!
- 4 large Hardboiled eggs
- 30 ounces canned tuna in water, drained
- 1 cup mayonnaise
- 1 celery stalk, diced
- ½ white onion, diced
- 2 large dill pickles, diced
- Juice of ½ lemon
- 2 Tablespoons Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- Green Onion (optional garnish)
- Drain tuna and add to a medium bowl along with the chopped celery, chopped pickled and diced onion.
- Peel and chop the eggs.
- Add all remaining ingredients to a large bowl and mix well.
- Sprinkle a few chopped green onions on top for garnish.
Serve on whole grain bread, with lettuce leaves or your favorite crackers.
Instead of using a whole pickle, you can use dill pickle relish or sweet pickle relish. Want a little more flavor? Try adding some diced red onion
Depending on your diet, you can discard the egg yolk and use the whites only.
Amount Per Serving: Calories: 392Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 149mgSodium: 1076mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 29g