This post may contain affiliate links. Please read our disclosure policy.
The Tastiest Tuna Egg Salad recipe will be one for your own personal recipe notebooks if you still do things the old-fashioned way.
This savory, light, and guilt-free yet filling salad will bring happiness to your tummy! A flavorful dressing for the salad topped with boiled egg slices and delicious veggies is just what the doctor ordered. Serve it in traditional salad form or go fancy with tuna boats!
PIN IT!
My family and I love a good salad. Sometimes, serving up a salad as a main dish is a great way to take a break from meat and chicken. Other times, it’s a great option to get in a healthy meal that’s light, especially if you’re eating late
I often make this for my kids when I have appointments or a busy day ahead. On the second or third day, they can simply grab it from the fridge in Tupperware and enjoy. It’s versatile, too!
This is one of those salads that’s just light enough that it doesn’t sit there in your stomach weighing you down, but hearty enough to keep you full!
It’s the perfect balance of light and filling! You will love that it can be served in fun lettuce boats for clean eating when it comes to the kids.
This recipe contains no meat, just fresh ingredients, and you can easily remove the pasta to make it low-carb. It’s perfect for meal prepping—you can store it in the refrigerator for a few days and grab it whenever you’re hungry.
The Best Tuna and Egg Combo Salad
Table of Contents
- Recipe Overview
- Top 5 Reasons to Make This Tuna Egg Salad Recipe:
- What Sets This Salad Apart From Others?
- Ingredients
- How to Prep
- Special Variations for Tuna Egg Salad
- How to Serve Tuna Egg Salad
- Pro Tip
- Storage Tip
- Pro Tips
- Frequently Asked Questions:
- Other Light and Enjoyable Recipes
- Tuna Egg Salad Recipe Recipe
Recipe Overview
Cuisine: American
Cooking Method: No-cook (mixing ingredients)
Skill Required: Easy
Signature Taste: Creamy, savory with a slight tang from mayonnaise, and a mild tuna flavor
Diet Info: High in protein, can be made gluten-free or low-carb depending on ingredients
Top 5 Reasons to Make This Tuna Egg Salad Recipe:
- It’s always useful to have a special tuna salad recipe on hand for those tuna-loving guests.
- This recipe is quick and simple to put together in a few steps.
- Tuna Egg Salad is a winning dish in all seasons. Refreshing greens for spring/summer months and heartier ingredients like the boiled eggs, tuna, and corn for colder months.
- It’s a great way to introduce a healthy meal to your family during a hectic week.
- A flavor-packed dish that’s delicious, kid-friendly, and versatile!
What Sets This Salad Apart From Others?
This recipe is an all-in-one meal that’s incredibly satisfying because it’s high in protein, making it perfect for lunch or dinner.
It’s also great for packing in lunchboxes or taking on road trips, as it’s filling and easy to eat on the go. I love making this ahead of time, especially for busy parents or anyone trying to eat healthy while managing a busy schedule.
Save it, Screenshot it, Share it!
Ingredients
- Albacore tune in water, drained
- elbow pasta
- medium eggs, boiled and cubed
- stalks celery, diced
- dill pickles, cubed
- fresh chopped dill, or dried
- Greek yogurt, or mayonnaise
- olive oil
- vinegar
- lemon, juiced
- smoked paprika
- salt, to taste
- black pepper
How to Prep
Bring a large pot of salted water to a boil. Add the elbow pasta, cook according to the package instructions.
Drain the pasta, rinse with cold water, and set aside.
While the pasta is cooking, boil the eggs in a small pot of water for about 10 minutes. Let the eggs cool, peel them, and cut them into cubes.
In a large bowl, whisk together the Greek yogurt (or mayonnaise), olive oil, vinegar, lemon juice, smoked paprika, dill, salt, and black pepper. Mix well.
Then add the drained pasta, drained tuna, diced celery, cubed pickles, and chopped eggs.
Gently toss everything together until well coated.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and serve.
Special Variations for Tuna Egg Salad
Avocado Tuna Egg Salad: Add creamy mashed avocado to the mix for a rich texture and extra nutrients. It adds a mild flavor and healthy fats.
Spicy Tuna Egg Salad: Incorporate chopped jalapeños, hot sauce, or a dash of cayenne pepper for a spicy kick.
Mediterranean Tuna Egg Salad: Include ingredients like Kalamata olives, feta cheese, cucumbers, and a drizzle of olive oil, giving it a Mediterranean flair.
Low-Carb Tuna Egg Salad: Replace mayonnaise with Greek yogurt for a lighter version, and serve the salad in lettuce wraps or on low-carb bread.
How to Serve Tuna Egg Salad
Classic Sandwich: Serve the tuna egg salad on whole-grain or white bread for a classic sandwich. You can also use a croissant or a toasted bagel for extra texture.
Lettuce Wraps: For a low-carb option, serve the tuna egg salad in large lettuce leaves, such as Romaine or Butterhead, for a refreshing, crunchy wrap.
On a Bed of Greens: Serve the tuna egg salad over a bed of mixed greens or spinach for a lighter, salad-style meal. Top with fresh vegetables like tomatoes, cucumbers, and avocado.
In a Bowl: Simply serve the tuna egg salad in a bowl with a spoon, either on its own or with a side of crackers or breadsticks.
Pro Tip
I highly recommend using fresh dill as it really enhances the flavor, but if you don’t have it, dried dill can be used as a substitute. Fresh dill is the preferred choice for the best taste!
A Taste You Will Never Forget
Storage Tip
Refrigeration: Keep the tuna egg salad in an airtight container and store it in the refrigerator. It will stay fresh for up to 2-3 days. Be sure to consume it within this timeframe to maintain its best quality.
Separate Components: If you plan to store it for longer, consider keeping the dressing and salad components separate, especially if you’re using lettuce or other fresh ingredients that could wilt.
Avoid Freezing: Tuna egg salad doesn’t freeze well, as the texture of the eggs, tuna, and mayonnaise can change after freezing and thawing.
Pro Tips
You can enjoy this recipe as is (a layered salad in a bowl), as lettuce boats, or even as a sandwich! It makes the perfect appetizer for special occasions. Served it as finger-sandwiches at birthday parties or mini lettuce boats at showers and such.
You can add pickles, serve it for a snack on crackers, or in a wrap, and so much more. Any which way you decide to eat it.
You can substitute the tuna with chicken or shrimp if you’d like. You can also create a vegan option by opting for chickpeas as your source of protein and omitting the tuna and eggs. For added texture, season and air fry or bake the chickpeas before sprinkling onto the salad!
You can adjust the recipe by leaving out the pasta, adding more celery, or swapping Greek yogurt for mayonnaise or plain yogurt.
You can change up the dressing as you like. This is a tangy dressing recipe, so you can add some honey to the dressing for a sweeter taste. Or create an altogether different dressing that appeases to your taste buds!
Add any veggies you enjoy! Some veggies that go well in this salad include celery, cucumbers, white cabbage, onions, radish, spinach, and/or kale.
You can spice this salad up by adding some sriracha on top or sprinkling some red chili pepper flakes.
Frequently Asked Questions:
You can store this salad anywhere between 3 and 7 days in an airtight container in your fridge. If you feel it has changed color, gotten too soggy, or has a strong smell then you can dispose of it. DO NOT TRY TO TASTE IT to see if it’s still good.
Depending on what you’re craving you can use avocadoes, tofu, or boiled white beans.
It’s important to properly and thoroughly strain the tuna so its water doesn’t get into the salad. Another important step is to ensure you don’t overcook the egg and are completely cooled off before slicing and adding to the salad. Finally, you can add finely chopped breadcrumbs or some croutons to the salad that will soak up some of the excess water or dressing.
Yes it definitely is. It’s a lighter option than other general meal options, has plenty of protein and nutrients, and is lower in calories than many other salad options.
Well, the science behind it is simply that tuna and eggs take a little longer to digest and so help you stay fuller longer. They also help curb cravings which also helps get you into healthier eating habits.
Sure! You can turn this into a tuna egg pasta salad by adding your favorite pasta! You can make a little extra dressing because with pasta, some of the dressing will get absorbed into the pasta!
If you’re vegan or dairy-free, you can use a plant-based yogurt, though keep in mind that tuna is not suitable for a vegan diet.
Eat it, Serve it, Share the Recipe!
Other Light and Enjoyable Recipes
- Crispy Crunchy Air Fryer Cauliflower
- Roasted Cauliflower Mac and Cheese
- Grilled Lime and Cilantro Shrimp
- Healthy Pasta Salad and Dressing
- Mediterranean Salad Pita Wraps
- Refreshing Cucumber Salad
Tuna Egg Salad Recipe
Ingredients
- 2 can Albacore tune in water , drained
- 1 cup elbow pasta
- 4 medium eggs, boiled and cubed
- 8 stalks celery, diced
- ¼ cup dill pickles, cubed
- 1 tablespoon fresh dill, chopped or dried
- ¾ cup Greek yogurt or mayonnaise
- ¼ cup olive oil
- 3 tablespoons vinegar
- ½ lemon, juiced
- 1½ teaspoons smoked paprika
- salt to taste
- ⅛ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the elbow pasta, cook according to the package instructions.
- Drain the pasta, rinse with cold water, and set aside.
- While the pasta is cooking, boil the eggs in a small pot of water for about 10 minutes. Let the eggs cool, peel them, and cut them into cubes.
- In a large bowl, whisk together the Greek yogurt (or mayonnaise), olive oil, vinegar, lemon juice, smoked paprika, dill, salt, and black pepper. Mix well.
- Add the drained pasta, drained tuna, diced celery, cubed pickles, and chopped eggs.
- Gently toss everything together until well coated.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and serve.
Excellent recipe for tuna salad. This will be my go to when I need something easy, quick, and delicious!
Thank you! Glad you liked it!! 🙂
This sounds wonderful. Never thought to add eggs to tuna salad. I usually make my potato salad with boiled eggs but never thought of adding eggs to tuna salad. Will give it a try
I think you will love the addition of boiled eggs to tuna salad! You should definitely give it a try! 🙂