There are recipes that feel like pure comfort, and for me, tuna salad with chopped eggs is one of them. Growing up, seafood wasn’t a big part of our meals, but my mom’s tuna salad was the exception. She would whip it up on hot summer days when cooking a full meal felt impossible or during Lent when we needed something quick but filling. I can still picture her mixing it in a big bowl while we hovered around, waiting with crackers in hand.
Now, as a parent myself, I’ve carried on that tradition. This simple tuna and egg salad makes appearances in lunchboxes, on road trips, and at lazy weekend lunches. It’s creamy, tangy, and satisfying—plus, it comes together in minutes with pantry staples I almost always have on hand.
Why This Tuna & Egg Salad Works Every Time
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Balanced creaminess: A mix of mayo and yogurt keeps it light but still indulgent.
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Protein-packed: Between the tuna and the eggs, it’s filling enough for lunch or dinner.
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Customizable: You can make it spicy, crunchy, or tangy depending on your mood.
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Nostalgic yet practical: It has that old-school, homemade feel but fits perfectly into today’s busy schedules.
Ingredient Notes From My Kitchen
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Canned Tuna: I usually reach for chunk light tuna in water because it’s economical and blends well. But if I’m craving something richer, solid albacore is my splurge. Pro tip: always drain it well so your salad isn’t watery.
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Hard-Boiled Eggs: They’re the secret weapon here. The whites add texture while the yolks blend in to create a natural creaminess.
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Pickles: I love chopping up dill pickles for that crunch and tang, but if all I’ve got is relish, I just stir it in. Sometimes I even toss in a little dried dill for extra flavor.
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Onion & Celery: These add just the right crunch and freshness. I tend to use red onion for its color, but any kind works.
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Yogurt & Mayo: Yogurt keeps things light while mayo gives that classic tuna salad taste. Together, they hit the perfect balance.
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Mustard & Lemon Pepper: A squeeze of mustard and a shake of lemon pepper brighten everything up. If I don’t have lemon pepper, I just use fresh lemon juice and black pepper.
Optional but fun: a few diced jalapeños when I want a little kick.
How I Make It Step by Step
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Prep the eggs and veggies: I usually boil the eggs in the morning and keep them chilled until I’m ready. While they cool, I dice up onion, celery, and pickles.
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Drain and flake the tuna: Press out as much water as possible, then fluff it with a fork in a big mixing bowl.
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Mix it up: Add eggs, veggies, mayo, yogurt, mustard, and seasoning. Stir until creamy but still chunky.
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Taste and chill: It’s great straight from the bowl (I always sneak a spoonful), but letting it rest in the fridge for an hour deepens the flavor.
Easy Variations
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Extra spicy: Stir in chopped jalapeños or a pinch of cayenne.
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Egg-free: Skip the eggs and add extra veggies like bell pepper or cucumber.
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Tuna patties: Mix leftovers with panko and an egg, then pan-fry for golden tuna cakes.
Serving Ideas That Always Work
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Classic Sandwich: Layer on whole wheat bread with lettuce and tomato. A pickle spear on the side makes it perfect.
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Tuna Melt: Top with cheddar and broil until bubbly. Comfort food at its best.
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Snack Box: Scoop it into a lunch container with crackers, cheese slices, and apple wedges.
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Stuffed Avocado: Spoon into avocado halves for a fresh, low-carb lunch.
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Salad Topper: Add a generous scoop to greens for extra protein.
Tips I’ve Learned Along the Way
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Drain the tuna thoroughly—no one likes watery salad.
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If using oil-packed tuna, rinse lightly under cold water to tone down the richness.
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Let it chill if you can. Just an hour in the fridge makes the flavors blend beautifully.
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Chop the pickles and onions small so every bite is balanced.
Storage Notes
This tuna and egg salad keeps well in an airtight container in the fridge for up to 5 days. I don’t recommend freezing it—the texture of the creamy dressing doesn’t hold up. And like any mayo-based salad, don’t let it sit out at room temperature for more than two hours.
Frequently Asked Questions
Can you eat tuna and eggs together?
Yes! Not only is it safe, but the combo is delicious. The eggs add creaminess and extra protein.
Do eggs really belong in tuna salad?
Absolutely. The yolks blend into the dressing, making it creamier, while the whites give little bits of texture.
What can I mix with a can of tuna?
Aside from the usual mayo, I’ve mixed in avocado, hummus, or even pesto for fun variations.
Why does restaurant tuna salad taste better?
Often, it’s because they add more seasoning and let it sit longer. Don’t be shy with salt, pepper, lemon, or mustard at home.
How long does it last?
Up to 5 days in the fridge. I don’t suggest freezing it.
Is canned tuna healthy?
Yes, it’s high in protein and low in fat. Just look for tuna packed in water if you’re watching calories.
Which is healthier: chicken salad or tuna salad?
Tuna usually wins on the lean protein front, especially if you use yogurt in the dressing.
Tuna Salad with Chopped Eggs
This creamy, protein-packed tuna salad is simple, fresh, and versatile. It makes the perfect filling for sandwiches, a tasty topping for crisp lettuce leaves, or a quick make-ahead lunch for busy days.
Ingredients
- 8 ounces chunk light tuna in water (two 4-ounce cans), drained
- 1–2 celery stalks, diced
- ⅓ cup chopped dill pickles
- ¼ cup onion, finely chopped
- 2 hard-boiled eggs, chopped
- ½ cup plain yogurt
- ¼ cup mayonnaise
- 1 tablespoon mustard
- 1 jalapeño, diced (optional)
- Lemon pepper, to taste
Instructions
- Place the tuna in a mixing bowl and gently break it apart with a fork. Stir in the celery, pickles, onion, and eggs until well combined.
- Add the yogurt, mayonnaise, and mustard, mixing until everything is coated in a creamy dressing. If you’d like a little kick, fold in the diced jalapeño.
- Finish by seasoning with lemon pepper to taste. Serve right away on bread, crackers, or greens—or store in the refrigerator for up to 5 days.
Notes
- For the best texture, make sure to drain your tuna thoroughly. If using oil-packed tuna, rinse it under cold water and press out the liquid before adding to the salad.
- The jalapeño adds a mild heat, but you can leave it out if you prefer a classic flavor.
- Keep leftovers chilled and never leave the salad out at room temperature for more than two hours.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 153Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 81mgSodium 382mgCarbohydrates 5gFiber 2gSugar 3gProtein 11g
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.
Final Thought
This tuna salad with chopped eggs is the kind of recipe that makes you grateful for simple, humble ingredients. It’s creamy, filling, and versatile—equally at home in a sandwich for a quick lunch or scooped with crackers for an afternoon snack.
I love that it connects me back to my mom’s kitchen, yet it still fits perfectly into my busy routine today. Make a batch and keep it in the fridge—you’ll thank yourself every time hunger strikes.
