Tuna salad with egg combines the best of both salad worlds!
A creamy tuna and boiled egg salad mixture is tossed with crisp celery in a sweet/savory dressing of mustard and sweet relish! Who says you can’t have it all (in a salad)?
A Combo of 2 Faves!
- Why choose one when you can make both? This recipe combines a tuna salad with egg salad to create one flavor-packed salad.
- Crunchy celery bits meet savory mustard and sweet pickle relish that takes this salad from ordinary to extraordinary!
- Serve it over lettuce, in a wrap or as a sandwich.
- Make in advance and let the flavors blend even more, it’ll keep for up to 3 days.
Ingredients in Tuna Egg Salad
Tuna – It doesn’t matter if tuna is packed in oil or water since it will be drained. Flake the tuna with a fork before mixing it into the salad.
Eggs – You’ll need chilled hardboiled eggs in this recipe. I usually keep small bowl in the refrigerator for quick meals. Try either air fryer boiled eggs, foolproof hard-boiled eggs or make easy Instant Pot eggs.
Dressing – Mayonnaise, mustard, and relish add great flavor to the mixture. Greek yogurt may be switched out for the mayonnaise for a tangier salad with fewer calories.
Variations – Play with other condiments like sriracha, or try honey mustard sauce, or even a splash of homemade ranch dressing will make a new salad creation every time!
Extras – Add your favorite macaroni pasta or chopped veggies to bulk up this recipe and make it into an easy summer side or main dish! We like elbow macaroni or shell shapes that the creamy dressing can cling to. If adding pasta, you might like to double up on the dressing.
How to Make Tuna Salad with Eggs
- Cut chilled hard boiled eggs in half, remove yolks and chop the whites.
- Mash yolks with mayonnaise until smooth, mustard, and relish in a large bowl.
- Add remaining ingredients including the chopped egg whites per recipe below. Stir well and serve as desired.
How to Serve Tuna Salad with Eggs
- Low Carb: Over a bed of crisp lettuce leaves, in cucumber, or in a zucchini boat
- As a Snack: On Ritz crackers, crostini, or bagel chips
- Sandwich: Sandwiched between toasted white bread and cheddar cheese slices
- Fancy it up: Inside hollowed-out tomatoes or avocado
Storing Tuna Egg Salad
Keep leftover tuna egg salad in a covered container in the refrigerator for up to 4 days. Stir before using. Mayonnaise-based salads don’t freeze well, but this salad is so easy to make, just start fresh!
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Tuna Egg Salad
A creamy & crunchy combination of two classics!
Cut eggs in half. Remove yolks and finely chop the whites.
Mash yolks with mayonnaise, mustard, relish, dill, and salt & pepper to taste.
Add remaining ingredients and stir well.
Serve on bread or over lettuce.
Ensure eggs are chilled. Use any method to cook them, our favorite is in the air fryer at 250°F for 17 minutes for large eggs (no water needed).
Substitute some of the mayonnaise for Greek yogurt to reduce the calories slightly.
Leftover tuna egg salad can be kept in a covered container in the fridge for up to 3 days. Stir before serving again.
Calories: 381 | Carbohydrates: 3g | Protein: 13g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 156mg | Sodium: 538mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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