This classic tuna egg salad recipe is great on toast or alone as a salad, using basic ingredients you already have at home.
One of my favorite things to make, especially on the weekend, is tuna & egg salad. It’s really hearty and makes enough for 4-6 sandwiches. Perfect on the weekend when everyone is busy running around.
Types of Tuna You Can Use for this Tuna Egg Salad
- Solid white tuna packed in water – Albacore tuna in larger pieces or chunks
- Chunk white tuna packed water – Albacore tuna in smaller, flakier
- Light tuna packed in water – A mix of Yellowfin or Skipjack tuna, darker in color
I like to use solid white albacore tuna packed in water. I keep a couple of cans on hand in the pantry so this can easily be made at a moments notice.
Many people are concerned about the sustainability of tuna. Here’s a great shopping guide from Greenpeace rating canned tuna sold in stores.
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Tuna, eggs, and mayonnaise are the basic ingredients, making this a great choice for anyone on a low carb diet. I’m no expert but I would guess that it would be a great option for someone following a Paleo or Keto diet.
Note: Tuna does contain mercury. Here’s a good article with details from the FDA about mercury in tuna.
Health Benefits of Tuna Egg Salad
- Low carb
- High in protein
- Omega 3 fatty acids
- Selenium and vitamin B12
If I’m really feeling decadent, I’ll make a tuna melt by splitting a bagel in a half and toasting it. Then you spread on the tuna and egg salad, topped each bagel half with a piece of provolone cheese. Then stick them under the broiler until the cheese is all melted and gooey. Yum.
Different Ways to Eat Tuna Egg Salad
- On a bed of lettuce
- On toasted bread
- As an open-faced tuna melts (perfect with bagels and cheese melted on top)
- A scoop with crackers – I love Trader Joe’s Crispbreads. Super crunchy and a good source of fiber.
Tuna egg salad add-in options:
- Chopped up pickles – I prefer dill but sweet work just as well
- Finely diced onions
- Chopped celery – for added crunch
- Diced herbs – dill, basil, tarragon, chives – whatever you prefer
- Peppers – sweet, hot, flakes even a shot of hot sauce for you heat lovers.
Most of the time I leave it as is but I do enjoy a few crunchy dill snacking pickles on the side.
P.S. If you are a big fan of tuna you will love this Tuna Noodle Casserole made from scratch. Well, the noodles are store bought but the sauce is made with milk and other ingredients, not canned soup.
- 1 - 12 oz can solid white tuna
- 4 - large hard-boiled eggs
- 2 - tablespoons of mayonnaise
- 1/2 teaspoon of celery salt or seed
- salt and pepper to taste
- Drain the tuna and place in a large bowl.
- Peel and dice the eggs, add to the tuna.
- Add mayo, celery seed and salt and pepper.
- Mix well. Serve or refrigerate until needed.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 178 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 89mg Sodium: 179mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 26g