Tuna Salad Recipe With Egg

Published: Aug 24, 2024 by Katrin Nürnberger · This post may contain affiliate links · 2 Comments

My tuna salad recipe with egg is super simple and so tasty. Enjoy it as a high protein sandwich filler or serve it on lettuce leaves, cucumber slices or crackers. A comforting low carb lunch or snack.

When I imagine a salad with eggs and tuna, I can think of two different ways to prepare it.

First up is the Niçoise salad, which I make with crunchy lettuce leaves, chopped cucumbers, green beans, a can of tuna, tomatoes, olives, anchovies and a mustardy vinaigrette. No potatoes, to keep it low in carbs. I top this salad with waxy soft-boiled eggs. It is feast of colours.

Today's recipe is the OTHER tuna salad with egg that I make.

It is a variation on my keto tuna salad. And while it may not be as beautiful-looking as the classic Salade Niçoise, I think it is just as delicious. On top of that, it is much more versatile.

I have been eating this high protein salad for lunch for 3 days in a row. And now that it's gone, I already miss it!

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What's To Love About This Recipe
Ingredients
Instructions
Variations
Serving Suggestion
Recipe FAQs
Storage
More Easy Salad Recipes
Recipe

What's To Love About This Recipe

Comforting. This is the very first adjective that comes to my mind when I think about this tuna and egg salad. Firstly, because tuna and egg simply taste so good together. And secondly, because it is moist and soft, easy to eat, full of simple flavors. It is the kind of salad I loved when I was a child and it still ticks my boxes today.

Versatile. I'll get into more detail on this further down in the post. In a nutshell, this salad can be served for lunch in a sandwich or as a snack, appetizer or even a dip. You can store it for several days without issues, which means it's perfect for meal prep.

Easy. Egg tuna salad comes together in minutes and requires just a handful of ingredients.

Diet-Friendly. The recipe is gluten-free, paleo, low carb and keto, plus high in protein. One serving is just 1g net carbs and has 23g of protein.

Ingredients

Here are the ingredients you'll need for my simple tuna & egg salad:

Tuna - Use canned tuna in brine or water, not oil. Drain it well.
Eggs - I like hard-boiled eggs in this recipe. You can prepare these up to 3 days in advance. Details on how to make easy-peel eggs are in the recipe card notes at the bottom of the post.
Celery - Finely chopped, to add crunch.
Capers - As an alternative to pickles.
Herbs - Fresh dill and chives. Don't even think about using dried herbs. Fresh herbs have way more flavor.

For the dressing:

Mayonnaise - I make homemade mayonnaise, but the recipe also works with store-bought mayo.
Dijon mustard, lemon juice, salt and pepper - To jazz up the mayonnaise. You don't need to use a lot of salt because the capers are very salty!

See the recipe card for full information on ingredients and quantities.

Instructions

Here is how to make tuna salad with eggs, step by step.

For the full recipe with ingredient amounts and nutrition details, scroll down to the recipe card at the bottom of the post.

Mayonnaise with additional seasonings in a bowl and a spoon.

STEP 1

Stir together the ingredients for the mayo dressing.

STEP 2

Chop the eggs. I also like to mash them with a fork to make the pieces even smaller.

Dry ingredients in a bowl without dressing.

STEP 3

Put all ingredients into a large mixing bowl and stir them together.

STEP 4

Last, add the mayonnaise dressing and stir until fully combined.

Katrin's Top Tip

I like to let the salad sit in the fridge for at least 30 minutes before serving. This gives the flavors time to mingle and the taste will be even better. Don't ask me why, but it is true!

Variations

Here are ideas for add-ins that tweak the flavor:

Onions - Either the green parts of spring onions (scallions) or very finely chopped red onions - in place of the chives
Black olives
Pickles - Instead of the capers. I would use cornichons, because they are sugar free.
Diced cucumber - I recommend to remove the seeds to prevent the salad from becoming soggy
Bell pepper - finely diced.
Halved cherry tomatoes - Add these just before serving. Tomatoes release liquid over time and will make the salad soggy.
Chili flakes or hot sauce - 1 teaspoon of sriracha sauce for a spicy kick.
Minced garlic - This adds tons of flavor. I use 1 small clove, or ½ teaspoon garlic powder.
Fresh Parsley - This is a good alternative if you cannot source dill.

Serving Suggestion

For a simple lunch, I make a tuna egg sandwich. Sometimes, I also spoon the salad into halved bell peppers, onto cucumber slices or simple serve it on a bed of lettuce.

Egg and tuna salad is also great as a healthy snack or appetizer. Serve it as a dip with celery sticks or chopped fennel. Or, scoop it onto my sesame crackers or flaxseed crackers.

Tuna egg salad filled into red pepper halves, topped with fresh dill.

Recipe FAQs

How to make tuna egg salad without mayonnaise?

To make a mayo-free tuna egg salad, replace the mayonnaise with either Greek yogurt or sour cream for a lighter version.

Can I make a tuna melt with this recipe?

Yes! Spread the tuna and egg salad on your sandwich bread of choice (I like to use my everyday low carb bread). Top with shreded cheese and grill it until the cheese has melted. Or, top with another slice of bread and pop it into a sandwich maker.