Name: Tuna Salad with Egg Recipe (Creamy, Easy & High-Protein)
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cans tuna in water (5 oz each, drained and flaked — light and protein-packed); 3 large hard-boiled eggs (chopped — add creaminess and extra protein); 1/3 cup mayonnaise (full-fat — for rich, classic texture); 1 teaspoon Dijon mustard (for a tangy, slightly spicy bite); 1/4 cup celery (finely diced — for fresh crunch); 2 tablespoons red onion (finely diced — for sharpness and color); 2 tablespoons dill pickles (chopped — for tangy contrast); 1 teaspoon lemon juice (fresh — brightens the dressing); 1 tablespoon fresh parsley (chopped — for color and freshness); salt (to taste — to season and balance); black pepper (freshly ground, to taste — to season and balance)

Jump to Recipe Print Recipe

If you’re looking for a creamy, protein-packed lunch that comes together in minutes, this tuna salad with egg recipe is about to become your new favorite. Tender chunks of tuna, chopped hard-boiled eggs, crisp celery, and a tangy mayo dressing make a satisfying spread that works for sandwiches, wraps, lettuce cups, and more.

If you love a tuna salad with egg recipe that is creamy, filling and simple to make, this is the one to try. It uses basic pantry ingredients and comes together in just 10 minutes. Best of all, it tastes even better after an hour in the fridge, so it is perfect for easy lunches, picnics, and meal prep. Find more easy, high-protein recipes here at Tuna Salad Recipe.

Why This Tuna Salad with Egg Recipe Works

This tuna salad with egg recipe works because it starts with the same idea as the tuna salad you grew up with — flaky canned tuna, creamy mayo and a little crunch — then adds hard-boiled eggs for extra richness and protein. A touch of Dijon mustard and fresh lemon juice keeps it bright and tangy, while a quick chill lets the flavors blend. Compared with a plain tuna salad, the egg version is richer, softer and more satisfying, with about 20 grams of protein in every serving.

It is also a lighter, more filling option than many deli salads. If you like lighter, protein-packed lunches, my healthy tuna salad is another easy favorite. For a protein-rich lunch with a Mediterranean twist, try a creamy white bean and tuna salad, with flaky tuna, cannellini beans and a zesty lemon dressing. For a lighter twist, swap the egg for avocado in this avocado tuna salad.

Key Ingredients for the Perfect Tuna Salad with Egg

You only need a handful of simple ingredients to make this creamy tuna salad with egg recipe at home. Here is what goes into the bowl:

Tuna: Two 5 oz cans of tuna in water, drained and flaked — keeps the salad light and protein-packed.
Eggs: 3 large hard-boiled eggs, chopped — they add creaminess, richness and extra protein.
Mayonnaise: ⅓ cup of full-fat mayo for that rich, classic texture.
Dijon Mustard: 1 teaspoon for a tangy, slightly spicy bite.
Celery: ¼ cup finely diced for fresh crunch.
Red Onion: 2 tablespoons finely diced for sharpness and color.
Dill Pickles: 2 tablespoons chopped for tangy contrast.
Lemon Juice: 1 teaspoon fresh to brighten the dressing.
Fresh Parsley: 1 tablespoon chopped for color and freshness.
Salt & Pepper: To taste, to season and balance.

Ingredients for tuna salad with egg recipe: canned tuna, hard-boiled eggs, mayonnaise, mustard, celery, red onion, pickles, lemon and parsley

How to Make Tuna Salad with Egg Step by Step

This tuna salad with egg recipe comes together in a few simple steps, and the whole thing takes about 10 minutes. Here is how to make it:

Chopping hard-boiled eggs on a wooden board for tuna salad with egg, with a bowl of flaked tuna beside it

Boil the Eggs: Place 3 large eggs in a saucepan, cover them with cold water, bring to a gentle boil, then cover and remove from the heat. Let them sit for 10–12 minutes.
Cool and Peel: Transfer the eggs to an ice bath or cold water for 5 minutes, then peel and chop them into small pieces.
Add the Tuna: Add 2 cans of drained tuna to a large mixing bowl, breaking it into small flakes with a fork.
Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
Mix the Salad: Add the chopped eggs, celery, red onion, dill pickles, and parsley to the tuna, then pour the dressing over the top.
Season and Chill: Mix gently, taste, and season with salt and pepper. For the best flavor, cover and chill for 20–30 minutes.
Serve: Spoon the salad onto toasted bread, into a wrap, over greens, or enjoy it straight from the bowl with crackers.

Folding chopped eggs into creamy tuna salad in a glass bowl with a spatula

Pro Tips for the Best Tuna Salad with Egg

A few small details make this salad taste like it came from your favorite deli. Keep these tips in mind:

Don’t Overcook the Eggs: Use eggs with bright-yellow yolks and no green rings.
Use Room-Temperature Mayo: Room-temperature mayonnaise blends into a smoother, creamier dressing.
Let It Chill: Let the finished salad chill for 30 minutes before serving so the flavors blend.
Mix Gently: Fold the eggs in gently to keep the pieces intact and the salad chunky.

Delicious Variations to Try

One base recipe, several very different salads — here are the easiest ways to make this tuna salad with egg recipe your own:

No-Mayo Variation: Use Greek yogurt or mashed avocado instead of mayo for a lighter twist, like my No-Mayo Tuna Salad.
Mediterranean Variation: Add halved cherry tomatoes, kalamata olives, and crumbled feta cheese for a fresh, Mediterranean-style version — see my Mediterranean Chickpea Tuna Salad for more ideas in this style.
Spicy Variation: Add a dash of hot sauce or sriracha for a little heat.
Classic Variation: Fold in diced boiled potatoes for a heartier bowl — my classic tuna potato salad uses the same creamy eggs and tuna.

Storage Guidelines

This tuna salad with egg keeps well in the fridge, which makes it a smart make-ahead for busy weeks.

Refrigerating: Store in an airtight container in the refrigerator for 3 to 4 days.
Serving Leftovers: If the salad has been chilled, let it sit at room temperature for 10–15 minutes before serving so the flavors wake up.
Freezing: Do not freeze this salad — the eggs and mayonnaise will turn watery.

How to Serve Tuna Salad with Egg

Serve this tuna salad with egg chilled or at room temperature on toasted bread, in a wrap, in a lettuce cup, or as a dip with crackers. My best breads for tuna sandwich guide has the best pairings for a classic sandwich.

Tuna egg salad sandwich served with lettuce, crackers and lemon wedges

It also makes a satisfying light lunch on its own or piled onto crusty bread — try it in my easy tuna salad sandwich recipe for a classic version.

Nutrition Facts

Nutrient	Per Serving (3/4 Cup)
Calories	234
Protein	20g
Carbohydrates	1g
Fat	15g
Saturated Fat	3g
Fiber	0g
Sodium	480mg
Cholesterol	170mg

Frequently Asked Questions (FAQs)

Can I make tuna salad with egg ahead of time?

Yes — make it up to 24 hours in advance. Store it in an airtight container in the fridge and stir before serving.

Can I use tuna in water or olive oil?

Yes — both work well. Tuna in water keeps the salad lighter, while tuna in oil makes it a little richer. Add an extra squeeze of lemon juice if you use the oil-packed kind.

How long does tuna salad with egg last in the fridge?

It keeps for 3 to 4 days in the refrigerator in an airtight container.

Can I make this tuna salad without mayonnaise?

Yes — use Greek yogurt, mashed avocado, or a mix of Greek yogurt and olive oil instead of the mayonnaise.

Is tuna salad with egg healthy?

Yes — it is high in protein, rich in omega-3 fatty acids, and full of nutrients from the eggs. Use light mayo or Greek yogurt to make it even lighter.

What can I serve with tuna egg salad?

Toasted sandwiches, wraps, lettuce cups, crackers, or a fresh green salad all work well.

Conclusion

This tuna salad with egg recipe is quick, creamy, and packed with protein — an easy, delicious lunch you can make in just 10 minutes. Give it a try this week, and if you like it, try my Matthew McConaughey Tuna Salad for a fun wasabi twist. For a lighter Asian-style change, try this noodle salad with tuna and sesame dressing.