Tuna Salad With Eggs (Printable Recipe)

Creamy tuna and egg salad made in 10 minutes. Great for lunch, snacks, or meal prep.

# Ingredients You'll Need:

→ Tuna And Egg Salad

01 - 2 cans tuna (chunk light or solid albacore), drained
02 - 4 hard boiled eggs, diced
03 - 2 celery stalks, finely chopped
04 - 1/4 cup dill pickles, finely chopped
05 - 1/4 cup white onion, finely chopped

→ Creamy Dressing

06 - 1/2 cup mayonnaise
07 - 1 tablespoon Dijon mustard
08 - 1 tablespoon fresh parsley, chopped
09 - 1/2 teaspoon paprika
10 - Sea salt, to taste
11 - Black pepper, to taste

# Steps to Follow:

01 - In a large bowl, whisk together mayonnaise, Dijon mustard, parsley, and paprika until smooth. Season with salt and pepper to taste.
02 - Add tuna, celery, pickles, and onion to the bowl with the dressing. Stir well to combine and break up tuna chunks.
03 - Fold in diced hard-boiled eggs gently to preserve texture. Adjust seasoning if needed.

# Extra Tips:

01 - Boil eggs in advance to save time; 7–8 minutes in boiling water followed by an ice bath works well.
02 - Dicing vegetables finely ensures even distribution and prevents overpowering flavors.
03 - Add a spoonful of olive oil or lemon juice if the dressing is too thick.
04 - Fold salad gently to retain the structure of tuna and egg pieces.

Go Back