I’ve always had a soft spot for a good tuna salad. It’s the kind of thing I whip up when I don’t feel like cooking but still want something homemade and satisfying. It’s also one of those recipes that everyone seems to have their own spin on—some like it crunchy, some creamy, some like it loaded with extras. For me, this deli-style tuna salad with egg is the one I always come back to. It reminds me of the kind of tuna you’d find at an old-school deli counter—creamy, mildly tangy, with just the right amount of crunch and richness.
And guess what? It gets even better after it sits in the fridge for a bit. That’s the secret. Time. The flavors mellow out and blend together into something that feels like it took hours of effort (but it really didn’t).
Why I Love Keeping This on Hand
Tuna salad is one of those no-fuss, always-comforting things I like to keep around for quick meals. It’s budget-friendly, full of protein, and endlessly versatile.
But what makes this version extra special? That creamy texture with pops of crunch from fresh veggies, the richness of a soft-boiled egg chopped right in, and a little hint of spice from paprika and oregano. I’ve tried a lot of versions over the years, but this one hits that nostalgic deli vibe just right.
I often make a batch at the beginning of the week, and it’s perfect for throwing on toast, stuffing in a pita, or even scooping up with crackers when I don’t feel like cooking. And if you’re like me and always have a random carrot or half a celery stalk left in the fridge, this recipe is the perfect excuse to use them up.
The Real Secret? Let It Sit.
If you ask me, the real difference between “decent” tuna salad and that proper deli-style version is patience. When the tuna, mayo, eggs, and veggies sit together overnight in the fridge, something magic happens. Everything softens slightly, the flavors blend, and the whole thing turns into a creamy, tangy, satisfying spread that’s just next-level.
Even a few hours in the fridge will help, but if you can wait until the next day—trust me, you’ll taste the difference.
What I Use in My Deli Tuna Salad
Most of this stuff is already in the fridge or pantry. If not, feel free to improvise based on what you have. The tuna and mayo are the only things that really can’t be skipped.
- Canned tuna: I usually go for water-packed light tuna when I want that classic deli texture and color. But if I’m in the mood to splurge, I grab a can of tuna in olive oil. Either works.
- Mayonnaise: Good old-fashioned mayo, just enough to make everything creamy. If you like it extra rich, feel free to add a little more.
- Whole grain mustard: Adds just a subtle tang and a little texture. Totally optional but worth it if you’ve got it.
- Red onion: I like the color and sharpness of red onion, but white or yellow onion will work too.
- Celery: Brings a nice crunch and balances out the richness. A single stalk is enough.
- Carrot: I chop up whatever I have on hand—sometimes grated, sometimes finely minced. Even a handful of pre-shredded carrot works.
- Hard-boiled egg: One egg, chopped into soft little bits. I like the yolk just cooked through but still moist.
- Paprika & dried oregano: Just a pinch of each brings warmth and a deli-style vibe.
- Salt & pepper: Season to taste.
I’ll often prep these veggies in advance when I have leftovers from other recipes. It’s a great way to avoid waste and makes throwing this together a breeze.
How I Make It
If I have a few extra minutes, I like to start by boiling the egg first and letting it cool while I prep the rest.
Here’s how I do it:
- Boil the egg: Bring a small pot with about an inch of water to a boil. Carefully lower in the egg, cover, and simmer gently for 12 minutes. Then cool it under cold water and peel.
- Drain the tuna: Press out as much liquid as you can so the salad doesn’t get watery.
- Chop the veggies: Celery, carrots, and onion all go in finely chopped. I like smaller pieces so they mix well and don’t overpower the tuna.
- Mix it all up: Tuna, mayo, mustard, veggies, egg, and spices—combine in a bowl until everything’s evenly coated.
- Let it chill: Pop it in the fridge for a few hours or, better yet, overnight. That’s when it really comes together.
Sometimes I’ll just mix everything directly in a deli container. It saves a dish and makes storing it easy.
How I Eat It
This tuna salad is a fridge MVP. Here’s how I usually enjoy it:
- Stuffed in a warm pita or sandwich roll
- Spread on toast with a few slices of tomato
- On rice cakes or crackers for a lighter snack
- Scooped into lettuce cups when I want something crisp and fresh
- With a side of pickles and chips for a lazy lunch
How Long It Lasts
This tuna salad keeps well in the fridge for about 4 days in an airtight container. I’ve noticed it tastes best from Day 2 onward. Just make sure it stays chilled—don’t leave it out too long.
If I’m packing it for a picnic or taking it to work, I throw a little ice pack in the bag to keep it cold until lunch.
A Few Extra Ideas & Variations
- No celery? Use bell pepper or cucumber for crunch.
- No egg? Totally fine to skip it. You can even toss in chopped olives for a little briny kick instead.
- Make it spicy: A pinch of cayenne or chopped jalapeños adds some heat.
- Mediterranean-style: Ditch the carrots and celery. Add cucumbers, chopped olives, a splash of lemon juice, and maybe some capers.
- Niçoise-inspired: Use high-quality tuna in olive oil, add green beans, tomato, white beans, and fresh herbs.
If you’ve been trying to find that perfect, nostalgic tuna salad like the one from your childhood deli—or if you’re just after a simple, satisfying fridge-staple lunch—this one’s got you covered. Let it chill overnight and you’ll see what I mean. And if you end up eating it straight from the container with a fork at midnight… well, I won’t judge. I’ve done it too.
Deli Tuna Salad
There’s something incredibly satisfying about a classic deli-style tuna salad—creamy, tangy, just the right amount of crunch, and perfect for scooping onto crackers or piling into a sandwich.
Ingredients
- ⅛ cup mayonnaise (can use up to ¼ cup)
- 2 teaspoons whole grain mustard
- 10–12 ounces canned tuna, drained (two 5 oz cans or one 12 oz can)
- ⅛ cup red onion (chopped)
- 1 teaspoon oregano (fresh or dried)
- 1 large egg
- ¼ cup celery (one stalk, chopped)
- ⅛ cup carrot (chopped)
- ¼ teaspoon paprika
- Salt and pepper (to taste)
- Optional
- 1 teaspoon dill (fresh or dried)
- 1 tablespoon olives (chopped)
- 1 tablespoon capers
Instructions
- Start by boiling an egg: bring about an inch of water to a rolling boil in a small saucepan. Gently place the egg in, cover, and maintain a steady boil for 11 minutes. Once done, drain and fill the pot with cool tap water. To peel, gently tap the egg on all sides and roll it on a paper towel, then peel it under cool running water.
- While the egg is cooking, drain the tuna and place it directly into a mixing bowl or the container you plan to store it in.
- Slice the cooked egg using an egg slicer—once horizontally, then rotate and slice vertically to get a fine chop. Add this to the tuna.
- Add all the remaining ingredients, including any of the optional mix-ins if you like a little extra tang or briny bite. Use a fork to mix everything thoroughly, breaking up any large tuna chunks and mashing the egg yolk into the mixture.
- Adjust seasoning as needed—this recipe is flexible, so feel free to tweak the mayo amount, salt, pepper, or crunch level to your liking.
- Seal the container tightly and let the tuna salad chill in the fridge for at least 12 hours before serving. It's even better after 18 hours.
Notes
- Tuna salad stays fresh in the fridge for up to a week
- Avoid leaving tuna salad at room temperature for more than 4 hours
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 2312Total Fat 55gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 35gCholesterol 765mgSodium 6810mgCarbohydrates 1gFiber 0gSugar 0gProtein 424g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
