Tuna And Egg Salad

If tuna salad usually feels a little boring, this Tuna and Egg Salad is about to change that.

I wanted this version to have plenty of texture and freshness, not just tuna swimming in mayo. Every bite has plenty of texture and flavor. It also comes together in minutes!

I love it piled onto toasted bread, tucked into a wrap, or honestly, eaten straight from the bowl.

My biggest issue with a lot of tuna salads is that everything starts to taste this same. I wanted this recipe to have contrast with something creamy, something crunchy, plenty of freshness, and enough tang to keep you going back for another bite.

Here’s why I love this recipe:

• It doesn’t rely on mayo for all the creaminess. Avocado and the yolks from the hard-boiled eggs also add creaminess, so a little mayo goes a long way.
• There’s plenty of crunch. Celery, red onion, and pickles keep the texture interesting and balance the softer tuna, eggs, and avocado.
• Don’t skip the herbs. Dill and cilantro give the salad a freshness you don’t usually expect from canned tuna.
• Dijon and pickles add texture and flavor. Both add enough tang to balance the creamier ingredients.

If you need a meatless lunch salad, try my Chickpea Salad!

Ingredients Worth Talking About

The full ingredient list and measurements are in the recipe card below.

• Canned Tuna. I prefer albacore tuna because it has a firmer texture and mild flavor. Whatever you use, drain it really well before mixing so the salad doesn’t turn watery. Canned salmon or chicken also works if that’s what you have on hand.
• Hard-Boiled Eggs. The yolks add even more creaminess to the dressing while the whites make the salad feel more substantial.
• Avocado. This is one of my favorite additions. It adds creaminess without needing to load the salad with mayo. Use an avocado that’s ripe but still firm enough to hold its own shape when everything is mixed together.
• Pickles. Don’t underestimate these! They add crunch and just enough acidity to cut through the creamier ingredients. Dill pickles are my first choice here.
• Fresh Dill and Cilantro. Using both might sound like a lot of herbs, but they give this salad its really fresh flavor. Fresh herbs make a noticeable difference here, so I wouldn’t substitute dried.
• Dijon Mustard. A little Dijon gives the dressing some tang and keeps the creamier ingredients from tasting heavy. Yellow mustard works in a pinch, but it will give the salad a slightly different flavor.

Step 1. Prep everything. Drain the tuna really well and add it to a large bowl. Chop the hard-boiled eggs, celery, red onion, pickles, avocado, cilantro, and dill. I like to keep the eggs and avocado a little chunky so you get some texture in every bite.

Step 2. Mix the salad. Add the chopped ingredients to the tuna along with the mayo, Dijon, celery seed, salt, and pepper. Gently mix everything together until combined. Try not to overmix as you want some pieces of egg and avocado to stay intact.

Step 3. Taste and adjust. This is one of those recipes that’s worth tasting before you serve it. Add another spoonful of mayo if you want it creamier, more Dijon or pickles for extra tang, or additional salt and pepper as needed.

How to Serve It

This Tuna and Egg Salad can be served a lot of different ways depending on what you’re in the mood for. I usually grab toasted bread or crackers, but there are plenty of ways to turn this salad into lunch.

• On toasted bread. Keep it open-faced or turn it into a classic tuna and egg salad sandwich. Add lettuce, tomato, or sprouts for extra crunch.
• In a wrap. Spoon it into a flour tortilla with greens for an easy lunch you can take with you.
• In lettuce cups. Romaine or butter lettuce keeps things fresh and adds even more crunch.
• Over greens. Turn it into a quick lunch bowl with chopped romaine, cucumbers, tomatoes, or whatever vegetables you have around.
• With crackers or sliced vegetables. Perfect when you want something you can scoop and snack on.
• Straight from the bowl. Honestly, this is how I end up eating it half the time.

Storage and Make Ahead

This tuna egg salad is easy to make ahead for quick lunches throughout the week. You can hard-boil the eggs and chop the celery, onion, and pickles in advance, then mix everything together when you’re ready to eat.

Once assembled, store the salad in an airtight container in the refrigerator for up to 3 days. The avocado may darken slightly as it sits, but it’s still fine to eat. If you’re making the salad specifically for meal prep, you can leave the avocado out and fold it in just before serving for the best color and texture.