Home » Course » Salad

Tuna Egg Salad

Classic tuna salad meets classic egg salad in this delightful Tuna Egg Salad recipe! Made with canned tuna, hard boiled eggs, celery, mayonnaise, pickled relish, and fresh dill, this delicious tuna egg salad brings together the best flavors and textures of both dishes successfully.

It only takes 20 minutes to prepare this delightful dish and it makes a super yummy sandwich or salad for lunch. It is also high in low in carbs and sugar, and gluten free!

A slice of bread on a wooden cutting board topped with lettuce and tuna egg salad

Classic Egg Tuna Salad

We are big fans of egg salad and tuna salad around here, and if you haven’t tried it, let me tell you, they combine really well together.

The thing about egg salad, tuna fish, or tuna/egg salad is that there are so many ways to make it. I’m bias and love my variation the best, of course. But then again I won’t publish anything that I don’t think it’s the best.

This tuna egg salad recipe incorporates canned tuna in water along with hard boiled eggs, and is seasoned with mayonnaise, celery, fresh dill, sweet pickled relish, and a pinch of salt and black pepper, bringing a lovely concoction of flavors and textures.

Here’s why my recipe works – I’ve tried SO MANY from the internet or stores, and a lot of them are either too plain or too heavy on the mayo. I truly believe it is the perfect balance of each ingredient that makes this dish so incredibly good.

Tuna egg salad is a quick lunch or snack that is so convenient to have in the refrigerator. We love keeping a container of it in the fridge for that reason.

Here are all the different ways you can serve it:

  • sandwich it between two pieces of bread
  • with crackers
  • on top of salads – great way to add protein to salads and make it a more substantial meal!


Here are the ingredients for the classic tuna egg salad recipe:

Two tuna egg salad sandwich piled on top of each other
  • eggs – eggs will be hard boiled for this recipe and then diced or smashed.
  • canned tuna – comes in oil or in water. Use tuna in water for a healthier option. Drain the water/oil out and then use the tuna.
  • celery – dice celery into small chunks to give a nice texture and taste to the tuna egg salad
  • mayonnaise – our favorite mayonnaise is the Hellman’s Mayonnaise for a rich and creamy taste.
  • mustard – regular yellow mustard works fine.
  • fresh dill – fresh dill yields the best flavors. Feel free use dried dill instead of fresh if you don’t have fresh on hand!
  • sweet pickled relish – brings on a little bit of sweet and tart…both of which enhances the flavors of the tuna egg salad.
  • salt, black pepper – use this to open up the flavors which will produce a more vibrant tasting tuna egg salad overall.

How to make Egg Tuna Salad

Let me show you how incredibly quick and easy it is to make a delicious tuna egg salad.

Boil the eggs

First, we will need to hard boil the eggs.

You can always buy hard boiled eggs as well, but they are super easy to make at home. Simply bring a pot of water to a boil and boil hard boil for 8-9 minutes before placing them in an ice bath to cool.

At the end of it, peel the eggs and then slice/dice them up.

Eggs can be hard boiled in the Instant Pot as well.


Next, let’s go ahead and bring everything together.

In a medium mixing bowl, add hard boil eggs, drained canned tuna, sweet pickled relish, and diced celery.

Then, add seasonings and flavorings. Bring in the mayonnaise, dijon mustard, salt, and black pepper.

Canned tuna, diced celery, chopped boiled eggs., mayo, mustard, pickled relish in a large mixing bowl

Thoroughly mix everything together.

Finishing touches – bring in those incredible flavors of fresh dill. If you only have dried that works as well, but it is hard to beat the aroma and flavors from using fresh dill.

Mixing in dill brings about its fresh, healthy appeal, a wholesome earthy taste, and balances out the ingredients in the tuna egg salad.

tuna and egg salad mixed together in mayo dressing in a large mixing bowl

And there you have it! Tuna Egg Salad. Easy peasy but also super yummy!

Slather them on your favorite bread, top them on your salads…they make the best healthy and delicious lunch or snack!

Tips and Tricks

  • Adjust the tuna ratio to your liking: The beauty of homemade tuna egg salad is you can adjust the tuna-egg ratio to your personal preference. Some like it egg-heavy, some prefer more of the tuna. Experiment and find your perfect balance.
  • Use good mayo: When choosing your mayonnaise, go for a rich and flavorful option, it does make a big difference to the overall taste. I used to not like mayo but I quickly realized it’s because I was consuming not great mayo. I personally always go for Hellman’s Mayonnaise for best taste.
  • Drain the canned tuna well: To avoid a soggy tuna egg salad, make sure you drain the tuna really well before mixing it with other ingredients.

Storage Tips

If you are not consuming the egg tuna salad immediately. I recommend storing them in an airtight container and store it in the refrigerator for up to 3-4 days.

Tuna egg salad can be made ahead and also makes great leftovers! This is a great recipe for meal prep as well.

Frequently Asked Questions

Should I use canned tuna in oil or tuna in water?

I typically use tuna in water for a healthier option. However, the extra oil from tuna in oil does make the tuna egg salad creamier.

I like my egg tuna salad creamier, what should I do?

Add more mayo!

What can I use instead of mayonnaise?

You can replace mayonnaise with Greek yogurt or a mashed avocado to give your tuna egg salad creaminess without the extra fat.

Can this be frozen?

We don’t recommend freezing this salad as it can cause the mayonnaise to separate and the eggs to become rubbery upon defrosting.

A heap of Egg Tuna salad on top of a sandwich bread

More Sandwich Recipes

Tuna egg salad on top of a piece of bread lined with green lettuce

Tuna Egg Salad

Classic tuna salad meets classic egg salad in this delightful Tuna Egg Salad recipe. Canned tuna, and hard boiled eggs are combined with mayonnaise, pickled relish, and fresh dill. Serve as a sandwich, with salads, or crackers.
No ratings yet
Print Pin
Course: Main Course, Salad, Snacks
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 208kcal
Author: MinShien


  • 3 large eggs
  • 9 oz canned tuna drained
  • cup celery diced
  • ½ cup mayonnaise
  • 1 tsp mustard
  • 1 tsp fresh dill chopped
  • 3 tbsp sweet pickled relish
  • ½ tsp salt or to taste
  • ¼ tsp black pepper


  • Begin with boiling the eggs. Bring a medium pot of water to boil. When there is a rolling boil, gently place the eggs into the water. Turn the heat down to medium and cook the eggs for 8-9 minutes. Drain the water, bring eggs into a bowl of iced water, then peel off the shell. Once eggs are peeled, either dice or smash the cooked egg.
  • Place the diced/smashed egg into a medium sized mixing bowl. Add the remaining ingredients: tuna, diced celery, mayonnaise, mustard, chopped dill, sweet pickled relish, salt, and pepper
  • Thoroughly mix all the ingredients.
  • Serve and enjoy!


Calories: 208kcal | Carbohydrates: 3g | Protein: 11g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 105mg | Sodium: 511mg | Potassium: 128mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating