This easy tuna egg salad is a simple recipe that uses just 3 basic ingredients from your pantry to create a quick, high-protein lunch.
Easy tuna egg salad is a simple recipe with only 3 basic ingredients. Just mix and eat, or customize it with your favorite veggie add-ins!
It’s naturally low-carb and dairy-free, and it makes the perfect filling for a bagel, rye bread, roll, or classic white bread sandwich. Or save the calories and have it on a plate!
It’s the perfect light lunch for home, school, or work. So, skip the takeout and save your lunch money!
Tip: An excellent mayo for this salad is Hellmann’s or Best Foods (they are the same; the name is just different depending on where you are in the US).
Variations on Easy Deli Tuna and Egg Salad
While I like to keep it basic and simple, there are several additional diced vegetables that can be added to this salad.
These include onions (red or yellow), scallions, shallots, pickles, relish, and bell peppers (any color).
Or top with cucumbers or tomatoes!
Some people spice up their tuna salad with salt, pepper, onion powder, garlic powder, etc. Or add lemon juice, mustard, or minced garlic for flavoring.
Go crazy and add whatever you like and as much as you like!
Have it on a plate, in a bagel, on a roll, on rye bread, or on white!
An alternative to dicing the eggs and mixing them in with the tuna, you can make the dish without it and just lay egg slices on top of the tuna and mayo.
This salad is healthy because tuna has health benefits!
Frequently Asked Questions about tuna
1. What is the difference between albacore and chunk light tuna?
Albacore (often labeled “white” tuna) has a firmer texture, lighter color, and milder flavor. Chunk light tuna is usually made from skipjack, which is darker, has a stronger, more pronounced fish flavor, and a softer texture that flakes easily.
2. Is canned tuna healthy to eat every day?
While tuna is an excellent source of protein and omega-3 fatty acids, moderation is recommended due to potential mercury levels. Most health experts suggest that adults can safely consume canned tuna 2–3 times per week, rotating with other low-mercury fish options.
3. What does “packed in water” versus “packed in oil” mean?
Tuna packed in water contains fewer calories and lets the natural flavor of the fish shine, making it ideal for recipes with heavy dressings. Tuna packed in oil is richer, more moist, and has a softer texture, which can improve the mouthfeel of simple preparations or salads.
4. How should I store canned tuna once opened? Once opened, canned tuna should be transferred to a clean, airtight glass or plastic container. It should not be stored in the original metal can, as the metal can affect the taste. Keep it refrigerated and consume it within 1–2 days for best quality.
5. Which is the best mayonnaise to use for tuna egg salad?
Like many things, your choice of mayo is, well, your choice. I personally prefer to use Hellmann’s/Best Foods (same mayo, different name, depending on where you are in the US) mayo.
And check out a little about eggs…
For many years eggs were considered a source of high cholesterol and a possible cause of heart disease, and people were warned against them and recommended to have only a few per week in their diets.
It is true that one large egg yolk has 200 mg of cholesterol. However, the additional nutrients that eggs contain may actually help LOWER the risk of heart disease by raising the “good” cholesterol in one’s body.
Eggs are high in protein and filling but low in calories. They have nutritional value and contain a large variety of vitamins as well as some antioxidants.
The color of the yolk depends on the diet of the hen, and different types of chickens may lay different colored eggs, white or brownish.
Egg white consists primarily of approximately 90 percent water and contains almost no fat or carbohydrates.
The yolk of a new egg is firm, but then it absorbs water from the egg white, which causes it to increase in size and become loose.
You may be surprised to know that raw egg white is sometimes used in the preparation of vaccines.
Many people believe that since eggs are found in the refrigerated section of the supermarket and very frequently near the dairy section, they are also dairy.
Nonetheless, eggs are NOT DAIRY. You CANNOT milk a chicken!
Frequently Asked Questions about tuna egg salad
1. What is the best way to combine tuna and hard-boiled eggs?
To achieve the best texture, gently fold the chopped hard-boiled eggs into the mixed tuna and mayonnaise at the very end. This keeps the egg whites intact and prevents the yolks from becoming overly mashed or gummy.
2. How do I customize this basic tuna egg salad recipe?
This recipe is highly adaptable. You can add texture with diced celery, red onion, or pickles. For added flavor, consider stirring in Dijon mustard, fresh dill, capers, or a dash of hot sauce.
3. Why do my hard-boiled eggs turn green?
The green ring around the yolk is caused by overcooking the eggs, which creates a chemical reaction between the sulfur in the whites and the iron in the yolks. To prevent this, place eggs in boiling water, cover, remove from heat, and let them sit for exactly 10–12 minutes before transferring to an ice bath.
4. How long can I keep tuna egg salad in the refrigerator?
Because this salad contains both fish and eggs, it is best consumed within 2 days. Store it in an airtight container at 40°F (4°C) or below.
5. What is the best way to serve tuna egg salad?
It is versatile enough to be served in a lettuce wrap, on top of toasted sourdough, inside a pita, or with hearty crackers. For a lighter version, serve it scooped into halved avocado or bell pepper boats.
If you love deli salads, try these!
- Sweet Deli Cole Slaw
- Israeli Red Cabbage Salad
- Olivier Salad
- Broccoli Salad
- Deli Tuna Salad
- Deli Style Egg Salad
Easy 3-Ingredient Tuna Egg Salad Recipe
Delicious and easy, customizable tuna and egg salad with just three core ingredients.
Ingredients
- 10 ounces (2 5-ounce cans) tuna in water, drained well
- 1/2 cup mayonnaise (for less calories, use less mayonnaise or low-fat mayonnaise)*
- 2 hard-boiled eggs, diced
- celery, bell pepper (any color), onion, all diced small and all are optional
Instructions
- Place tuna in a bowl and mash with a fork.
- Combine in the egg.
- Add the mayonnaise and mix well.
- Add diced vegetable (optional)
Notes
*Best mayonnaise to use is Best Foods or Hellman's (they are the same, just with different names depending on where you live in the US).
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 478Total Fat: 47gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 210mgSodium: 476mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 8g