Tuna and Egg Salad

5 from 4 votes

Tuna and Egg Salad is creamy, crunchy, and full of fresh flavor with avocado, pickles, celery, fresh herbs, and a tangy Dijon dressing. An easy lunch that's ready in minutes.

Prep Time15

Total Time15

Course: lunch

Cuisine: American

Diet: Gluten Free

Servings:

Author: Bailey Rhatigan

Equipment

mixing bowl
sharp knife

Ingredients

2 5 oz cans albacore tuna *see notes
4 eggs, hard boiled
1 small avocado, diced
¼ cup celery, chopped 2 stalks
3 Tbsp red onion, chopped
3 Tbsp pickles, chopped
2 Tbsp Mayonnaise use more as needed
2 Tbsp dijon mustard us more as needed

Seasonings & Herbs

2 Tbsp fresh cilantro, chopped
2 Tbsp fresh dill, chopped
¼ tsp celery seed
½ tsp pepper
¼ tsp salt

Instructions

Drain the tuna well and add it to a large bowl. Add the eggs, avocado, celery, onion, pickles, mayo, Dijon, celery seed, cilantro, dill, pepper, and salt. Gently mix until combined.
Taste and add more mayo or Dijon, salt, or pepper as needed. Serve on toasted bread, in a wrap or lettuce cups, over greens, or with crackers.

Notes

Tuna: Canned salmon or chicken can be used in place of the tuna.
Mayo: Plain Greek yogurt can replace some or all of the mayonnaise for a tangier flavor.
Adjust to taste: Add more mayo for a creamier salad or more Dijon for extra tang. Taste before adding additional salt since the tuna, pickles, and Dijon can already be salty.
Storage: Store in an airtight container in the refrigerator for up to 3 days. For the freshest avocado, leave it out until serving if you're making the salad ahead.
Nutrition: Nutrition information is for the tuna and egg salad only and does not include bread or other serving options.

Nutrition