Name: Healthy Tuna Egg Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1/3 cup mayo; 1/2 tablespoon dijon mustard; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; Salt and pepper – to taste; 2 (3.5oz) cans tuna – drained well and flaked with a fork; 3 chilled hard-boiled eggs – peeled and chopped; 1/4 cup chopped red onion; 2 tablespoon pickle relish

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This healthy Tuna Egg Salad has quickly become my favorite choice for a high-protein lunch or snack since it is so satisfying and nutritious. It’s a wonderful blend of tuna and egg salad, tossed in a creamy, flavorful dressing that’s enriched with pickle relish and crisp red onion. It’s perfect for those following Paleo, low-carb, gluten-free, dairy-free, or Whole30 diets.

Tuna egg salad spread on a whole grain bread on a white and brown specked plate with more tuna salad in a bowl behind it.

I always need a quick and easy lunch or snack during the week that is packed with protein and fiber. This tuna egg salad is the perfect solution because it has so much protein and you can easily pair it with greens, cucumbers, or whole grains for a fiber boost as well. Not to mention the fact that the flavor is 10 out of 10!

It is so easy to make in about 10 minutes, especially if you have hard-boiled eggs already prepared (which I always do). To make this tuna salad with eggs just peel and chop chilled hard-boiled eggs, mix up the creamy dressing, and toss it together with the tuna, eggs, relish, and chopped onion for the best tuna egg salad you will ever have! Enjoy it right away as a quick and easy lunch or snack or store it and enjoy it later.

You may also love this healthy egg salad which is equally easy and delicious.

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Tuna Egg Salad Ingredients
Recipe Variations and Substitutions
Recommended Tools
How To Make Healthy Tuna Salad With Eggs
Recipe Tips
Make Ahead
Serving Suggestions
Storage Tips
Frequently Asked Questions
More Healthy Salad Recipes
Healthy Tuna Egg Salad

Tuna Egg Salad Ingredients

Here are the simple ingredients you will need to make this tuna egg salad recipe.

Tuna – canned, wild-caught tuna is what I use but any will work. I recommend selecting “low sodium” so you can control the salt in this recipe.
Hard-boiled eggs – make the hard-boiled eggs in advance and chill them before adding them to the salad. You can also use store-bought for a shortcut. I like to cook my eggs 1-2 days in advance so they are ready to go!
Mayo – any mayonnaise will work, I love this tuna salad with avocado mayo to keep it paleo, whole30 but you can use any type you like.
Dijon mustard – this gives the salad a nice zippy flavor that mixes so well with the other ingredients.
Seasoning – paprika, garlic powder, salt and pepper. A wonderful combination of flavors for the dressing.
Pickle relish – adds a nice crunch and taste to the salad. You can use sweet pickle relish or unsweetened.
Red onion – for some crunch and punchy flavors.

Get the complete list of recipe ingredients and instructions in the recipe card located at the bottom of this post.

Recipe Variations and Substitutions

You can swap the mayo with Greek yogurt to add even more protein to this tuna egg salad.
Add more crunchy veggies like diced celery and cucumber.
Stir in some chopped nuts like pecans or almonds.
Add a splash of hot sauce for some heat.

Recommended Tools

Mixing bowls
Measuring cups and measuring spoons
Fork to mash up the tuna
Knife + cutting board
Whisk

How To Make Healthy Tuna Salad With Eggs

This recipe could not be easier. Here is a summary of how to make it.

Mixing the dressing in a bowl with tuna and relish in bowls behind it and boiled eggs and chopped purple onion in bowls in front of it.

Combine the dressing ingredients in a medium bowl.

Flaked tuna, chopped hard boiled eggs, chopped red onion, relish and dressing in a glass mixing bowl.

Add the flaked tuna, chopped eggs, onion and relish to the bowl with the dressing.

Mixed tuna salad with egg in a glass bowl with a fork in it with a bowl of salt and pepper behind it.

Toss everything together.

Tuna and egg salad over mixed greens on a plate with a fork on it with more tuna salad in a bowl behind it.

Serve and enjoy!

Recipe Tips

Use high-quality tuna – Choose tuna that is sustainably caught, and packed in water or olive oil. I used albacore white tuna that was wild caught and packed in water.
Get the perfect egg texture – hard-boiled eggs are perfect for this tuna egg salad recipe since they are firm but still creamy, plus very easy to chop up. Although, if you prefer softer, medium-boiled eggs, those work as well.
Enhance the flavor – I opted to use paprika and garlic as the seasoning for the dressing but you could also add fresh herbs like parsley, chives or dill for even more fresh, vibrant flavors.
Don’t over mix – toss the ingredients together but make sure not to over mix or the salad will turn out too runny.
Leave out the egg yolks – if you prefer to leave out the egg yolks and just use the whites then you can easily remove them with a small spoon.

Make Ahead

To make tuna egg salad ahead of time, start by boiling, peeling, and chopping your eggs, and draining the tuna well. Prepare the dressing separately and store it alongside the mixed tuna, eggs, and any additional chopped ingredients in an airtight container in the refrigerator. Combine the salad with the dressing when ready to serve, ensuring a fresh and flavorful meal or quick snack that can last 3-5 days.

Creamy tuna salad with eggs on toast on a plate with a bowl with more tuna salad and a bowl of salt and pepper behind it.

Serving Suggestions

Over greens – serve it over a pile of fresh greens for a healthy, low-carb meal that will keep you full for hours.
In a wrap – pile this tuna egg salad into a whole grain wrap for an even heartier meal.
On whole-grain bread – we love a good tuna melt, so this tuna salad is great served on a piece of whole-grain toast with a little melted cheese on top.
As a healthy snack – I love to pair this tuna salad with sliced cucumber, bell peppers, or carrots for a filling, healthy snack!

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good stir to wake up the flavor before you serve it.
I do not recommend freezing this tuna egg salad since it does not freeze well.
If this salad is left out at room temperature for more than 2 hours then discard it since it will not be safe to eat. If you are serving it at a gathering then place it in a bowl over some ice to keep it chilled.

Frequently Asked Questions

What is the best tuna to use in this recipe?

The best tuna to use is solid white albacore tuna or chunky light tuna that is wild-caught and packed in either water or olive oil.

Is this tuna salad gluten-free?

This recipe is gluten-free, as written. Most tuna salad recipes are gluten-free but you should look at the ingredients since some brands add wheat products as fillers in the tuna, making it not gluten-free. Some recipes may also add ingredients that are not 100% gluten-free.

Can I use canned chicken breast in place of the tuna fish?

Absolutely! This recipe would be great with canned chicken breast or canned salmon.

Why is tuna salad at restaurants so much better?

Most chefs will buy and use very high-quality tuna as well as heavy-duty mayo that is better than what we typically buy at the grocery store. I will tell you that this tuna egg salad recipe is very close to restaurant tuna salad in terms of flavor and texture so give it a try!