Go Back
tuna salad recipe with egg

Classic Tuna Salad with Egg

A classic, creamy, and protein-packed tuna salad made with hard-boiled eggs, crisp celery, and the perfect tangy dressing. Ready in just 10 minutes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: lunch, Main Course, Salad
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cans 5 oz each tuna in water, thoroughly drained
  • 3 large hard-boiled eggs peeled and chopped
  • 1/3 cup mayonnaise
  • 1/4 cup celery finely diced
  • 2 tablespoons red onion finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh dill or parsley chopped
  • Salt and freshly cracked black pepper to taste

Method
 

  1. Flake the Tuna: Drain the canned tuna exceptionally well. Place it into a medium mixing bowl and use a fork to flake it apart into smaller pieces.
  2. Combine Ingredients: Add the chopped hard-boiled eggs, diced celery, and finely chopped red onion to the bowl with the tuna.
  3. Make the Dressing: Add the mayonnaise, fresh lemon juice, Dijon mustard, and chopped herbs to the bowl. Stir everything together gently until well combined and coated in the dressing.
  4. Season: Taste the salad and season with salt and black pepper according to your preference.
  5. Serve: Serve immediately on toasted bread, lettuce cups, or with crackers. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

Make it Lighter: You can substitute half of the mayonnaise with plain Greek yogurt for a lighter dressing with extra protein.
Storage: Keep in an airtight container in the fridge for 3-4 days. This recipe does not freeze well due to the mayonnaise and eggs.
Variations: Add sweet pickle relish or a dash of hot sauce if you prefer a sweeter or spicier flavor profile.