I’m taking classic tuna salad up a notch with jammy eggs, crunchy bits, and a creamy tang that keeps every bite bold. This is the kind of lunch I crave on repeat.

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I’m seriously obsessed with this tuna salad with eggs because it hits every craving I have at once: creamy, chunky, tangy, and actually filling. I love how the hard boiled eggs make it feel extra hearty, while Dijon mustard gives it that sharp little kick I keep coming back for.

And yes, I’ll eat it straight from the bowl. No shame.

It’s the kind of lunch I crave when I want something simple but not boring, rich but still fresh, and totally dependable. But the best part?

It tastes like I tried harder than I did. Every single time.

Honestly.

Ingredients

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Tuna brings the hearty protein, and it keeps this salad super filling.
Hard boiled eggs make it creamy, rich, and honestly more satisfying.
Mayonnaise holds everything together and gives that classic deli-style texture.
Dijon mustard adds a little tang so it doesn’t taste flat.
Celery gives the crunch you’d miss if it weren’t there.
Red onion adds bite, but not in an overwhelming way.
Pickle relish brings sweetness, or dill pickle keeps it sharper.
Fresh parsley makes it taste brighter, like you tried a little.
Lemon juice wakes everything up with a quick fresh pop.
Kosher salt pulls the flavors together, so don’t skip it.
Black pepper adds a tiny kick without taking over.
Plus, paprika on top makes it look way more homemade.
Basically, it’s creamy, crunchy, protein-packed, and perfect for quick lunches.

Ingredient Quantities

2 cans (5 oz each) tuna in water, drained

4 large hard boiled eggs, chopped

1/3 cup mayonnaise

1 tablespoon Dijon mustard

2 stalks celery, finely chopped

2 tablespoons red onion, finely chopped

2 tablespoons sweet pickle relish or 1 small dill pickle, finely chopped

1 tablespoon fresh parsley, chopped

1 teaspoon fresh lemon juice

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

Optional: pinch of paprika for garnish

How to Make this

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1. Drain tuna well and flake into a medium bowl with a fork.

2. Peel and chop hard boiled eggs and add to the bowl with the tuna.

3. In a small bowl whisk together mayonnaise, Dijon mustard, and fresh lemon juice until smooth.

4. Add chopped celery, red onion, sweet pickle relish or chopped dill pickle, and chopped parsley to the tuna and eggs.

5. Pour the mayonnaise mixture over the tuna mixture.

6. Gently fold everything together until evenly coated, taking care not to mash the eggs too much.

7. Season with kosher salt and freshly ground black pepper, tasting and adjusting to preference.

8. Cover and chill for at least 30 minutes to let flavors meld.

9. Before serving, stir once more and adjust seasoning if needed.

10. Serve chilled, optionally sprinkled with a pinch of paprika for garnish.

Equipment Needed

1. Can opener
2. Fine mesh strainer or small colander
3. Medium mixing bowl
4. Small mixing bowl
5. Whisk
6. Fork for flaking tuna and folding
7. Cutting board
8. Chef knife or paring knife
9. Measuring cups and spoons

FAQ

Can I use tuna packed in oil instead of water? Yes. If you use oil-packed tuna, drain it well and you may want to reduce the mayonnaise slightly to keep the salad from being too oily.

How do I hard boil eggs so the yolks are firm but not overcooked? Place eggs in a pot, cover with cold water, bring to a gentle boil, then remove from heat and cover. Let sit for 9 to 12 minutes depending on size, then transfer to an ice bath to stop cooking.

Can I make this ahead for meal prep? Yes. The salad keeps well for up to 3 days refrigerated. For best texture, avoid adding very soft mix-ins until ready to serve.

Is there a dairy free option? Yes. Use a dairy free mayonnaise and confirm any optional add-ins are dairy free.

How can I make this lower in sodium? Use low sodium canned tuna, rinse the tuna briefly under cold water, reduce or omit added salt, and use dill pickle instead of sweet relish to control added salt.

What else can I serve this with? It is great on whole grain bread, in lettuce wraps, on crackers, stuffed into tomatoes or over a salad of mixed greens.

Can I swap out the parsley? Yes. Fresh dill or chives are excellent alternatives and pair nicely with tuna and egg.

Best Ever Recipe For Tuna Salad With Eggs Substitutions and Variations

Tuna in water: canned salmon, cooked flaky white fish, or 1 can chickpeas mashed for a vegetarian option
Mayonnaise: plain Greek yogurt, mashed avocado, or a light olive oil and lemon vinaigrette
Dijon mustard: yellow mustard, whole grain mustard, or a teaspoon of horseradish for extra bite
Sweet pickle relish: finely chopped dill pickle, chopped capers, or finely diced green apple for a sweet-tart crunch

Pro Tips

1) Press the drained tuna between paper towels or let it sit in a fine mesh strainer for a few minutes to remove excess water. Drier tuna keeps the salad from becoming watery and helps the mayo cling for a creamier bite.

2) Chop the eggs a little larger than you think you need, then fold gently. Bigger egg pieces give pleasant texture contrast and make each forkful feel more homemade, not mushy.

3) Brighten the mix with more acid if it tastes flat: a splash more lemon juice or a teaspoon of white wine vinegar will lift the flavors without overpowering the mayo. Add in small increments and taste as you go.

4) Make it ahead for best flavor but keep a small reserve of dressing separate if you plan to store it for a couple of days. Toss in the extra dressing just before serving to refresh the creaminess and keep the salad from tightening up in the fridge.

Best Ever Recipe For Tuna Salad With Eggs

Recipe by Sarah level

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I’m taking classic tuna salad up a notch with jammy eggs, crunchy bits, and a creamy tang that keeps every bite bold. This is the kind of lunch I crave on repeat.

Servings

servings

Calories

305

kcal

Equipment: 1. Can opener
2. Fine mesh strainer or small colander
3. Medium mixing bowl
4. Small mixing bowl
5. Whisk
6. Fork for flaking tuna and folding
7. Cutting board
8. Chef knife or paring knife
9. Measuring cups and spoons

Ingredients

2 cans (5 oz each) tuna in water, drained
4 large hard boiled eggs, chopped
1/3 cup mayonnaise
1 tablespoon Dijon mustard
2 stalks celery, finely chopped
2 tablespoons red onion, finely chopped
2 tablespoons sweet pickle relish or 1 small dill pickle, finely chopped
1 tablespoon fresh parsley, chopped
1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Optional: pinch of paprika for garnish

Directions

Drain tuna well and flake into a medium bowl with a fork.
Peel and chop hard boiled eggs and add to the bowl with the tuna.
In a small bowl whisk together mayonnaise, Dijon mustard, and fresh lemon juice until smooth.
Add chopped celery, red onion, sweet pickle relish or chopped dill pickle, and chopped parsley to the tuna and eggs.
Pour the mayonnaise mixture over the tuna mixture.
Gently fold everything together until evenly coated, taking care not to mash the eggs too much.
Season with kosher salt and freshly ground black pepper, tasting and adjusting to preference.
Cover and chill for at least 30 minutes to let flavors meld.
Before serving, stir once more and adjust seasoning if needed.
Serve chilled, optionally sprinkled with a pinch of paprika for garnish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.