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Tuna salad with egg in a bowl beside a tuna egg salad sandwich on toasted bread

Tuna Salad with Egg Recipe (Creamy, Easy & High-Protein)

A creamy, high-protein tuna salad with egg, crunchy celery, and a tangy lemon-Dijon dressing — ready in 10 minutes and perfect for sandwiches, wraps, or lettuce cups.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 4 Servings
Course: Lunch
Cuisine: American
Calories: 234
Ingredients Equipment Method Notes

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

Equipment

  • Large pot for boiling the eggs
  • Colander for cooling the eggs
  • Large mixing bowl for the tuna salad
  • Small bowl for the dressing
  • Whisk for the dressing
  • Chef's knife for chopping
  • Cutting board for chopping

Method
 

  1. STEP 1 — 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.
  2. STEP 2 — COOL AND PEEL: Transfer the eggs to an ice bath or cold water for 5 minutes, then peel and chop them into small pieces.
  3. STEP 3 — PREPARE THE TUNA: Add 2 cans of drained tuna to a large mixing bowl, breaking it into small flakes with a fork.
  4. STEP 4 — MAKE THE DRESSING: In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
  5. STEP 5 — MIX THE SALAD: Add the chopped eggs, celery, red onion, dill pickles, and parsley to the tuna, then pour the dressing over the top.
  6. STEP 6 — SEASON AND CHILL: Mix gently, taste, and season with salt and pepper. For the best flavor, cover and chill for 20–30 minutes.
  7. STEP 7 — SERVE: Spoon the salad onto toasted bread, into a wrap, over greens, or enjoy it straight from the bowl with crackers.

Notes

★ Use eggs with bright-yellow yolks and no green rings — don't overcook them.
★ Let the finished salad chill for 30 minutes before serving so the flavors blend.
★ Fold the eggs in gently so the pieces stay intact and the salad stays chunky.