Tuna Pasta Egg Salad Recipe

A bowl of tuna egg salad, featuring a creamy mixture of flaked tuna, chopped hard-boiled eggs, mayonnaise, and finely diced vegetables such as celery and onion, garnished with a sprinkle of paprika. The salad is served on a white plate with a fork on the side.

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5 from 2 votes

A light tuna salad with eggs to make for a hearty meal that's guilt-free.

Course: Main Course, Salad

Cuisine: American

Keyword: boiled eggs, greek salad dressing, tuna egg salad, tuna salad

Author: Lama

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.

Video

Notes

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.

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