Growing up, tuna salad was a household staple—quick, easy, and endlessly versatile. But over the years, I discovered that adding eggs to the mix creates something truly magical. This recipe strikes a perfect balance between rich, creamy textures and a protein-packed punch.
This makes it as satisfying as it is wholesome. Pair it with Keto Air Fryer Chicken Breast for a high-protein power meal, or serve it alongside Shrimp Ceviche for a light, summery spread.
The hard-boiled eggs add extra protein and a delicate richness that feels indulgent without being heavy. Whether you’re meal-prepping for the week or whipping up a quick lunch, this tuna salad is a winner.
Plus, it’s an excellent choice for those looking to eat healthier—did you know tuna is a fantastic source of omega-3 fatty acids, which promote heart and brain health? This recipe has been trending lately because it’s perfect for busy lifestyles while still feeling like a comforting treat.
Serve it on a bed of greens, scoop it into lettuce wraps, or pair it with crackers for a snackable option. Give it a try, and don’t forget to share your favorite tweaks—maybe a dash of paprika or a sprinkle of dill? I’d love to hear how you make it your own!
Perfect For Any Occasion!
- Easy meal prep: Whip up a batch on Sunday, and you’re set for lunches all week.
- Light summer lunches: Serve it chilled with fresh cucumber slices for a refreshing midday meal.
- Picnic-friendly: Pack it up with crackers or sandwich bread for a fuss-free outing.
- Low-carb option: Skip the bread and try it in a lettuce wrap—it’s just as delicious!
Tuna Salad Recipe With Egg Recipe
Equipment
- Knife
- Medium mixing bowl
- Fork (for whisking and stirring)
- Cutting board
- Large bowl to serve
Ingredients
- 3 oz cans Tuna
- 4 large Hard boiled eggs (diced)
- ⅛ tsp Black pepper (to taste)
- ⅛ tsp Sea salt (to taste)
- 2 tbsp White onion (minced)
- 2 tbsp Pickles (finely chopped)
- ¼ cup Celery (finely chopped)
- 1 tbsp Fresh parsley
- ½ cup Mayonnaise
- ½ tbsp Paprika
- 1 tbsp Dijon mustard
Instructions
- In a medium bowl, whisk together mayonnaise, mustard, parsley, and paprika using a fork until smooth.
- Season with salt and pepper to taste, adjusting based on the mayo you use.
- Add the tuna, celery, pickles, and onions, stirring gently and breaking up larger tuna chunks.
- Carefully fold in the diced eggs, ensuring they are evenly incorporated.
- Taste and adjust seasoning if necessary.
- Serve chilled or use as a filling for sandwiches or wraps.
Notes
- For a lighter version, swap the mayo for Greek yogurt.
- Add a squeeze of lemon juice for extra freshness.
| Nutrition | Value |
| Calories | 398kcal |
| Carbohydrates | 1g |
| Fat | 27g |
| Protein | 34g |
