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Nothing beats the convenience and protein power of my favorite tuna egg salad! This brilliant mashup gives you double the protein punch from both the tuna and hard-boiled eggs. I first discovered this combo during my crazy-busy intern days when I needed lunches I could throw together in 5 minutes flat. Now I make big batches every Sunday – sometimes I’ll pack it in cute mason jars for work, other times I’ll scoop it into crisp lettuce wraps for a low-carb option. The tuna egg salad keeps me going strong without that dreaded afternoon slump!
- Why You’ll Love This Tuna Egg Salad
- Ingredients for Tuna Egg Salad
- How to Make Tuna Egg Salad
- Tips for the Best Tuna Egg Salad
- Serving Suggestions for Tuna Egg Salad
- How to Store and Reheat Tuna Egg Salad
- Tuna Egg Salad Variations
- Nutritional Information
- Frequently Asked Questions
- Share Your Tuna Egg Salad Creations
Why You’ll Love This Tuna Egg Salad
Let me count the ways this tuna egg salad has become my lunchtime go-to!
- Done in 5 minutes flat! (Seriously, I time myself when my lunch-break timer is ticking)
- Protein powerhouse – you’re getting lean protein from both the tuna and eggs for lasting energy
- Meal prep superstar – tastes even better the next day after flavors mingle in the fridge
- Infinitely adaptable – swap in avocado instead of mayo one week, Greek yogurt the next
- Wallet-friendly when eggs and canned tuna go on sale (my local store knows me as “the tuna lady”)
The best part? My kids (who normally turn up noses at anything “salad”) devour this stuffed in whole wheat pitas! Find more protein-packed lunch ideas on our Pinterest – I’ve got boards full of mason jar meals that’ll make your coworkers jealous.
Ingredients for Tuna Egg Salad
Here’s everything you’ll need to make my protein-packed tuna egg salad magic happen – these simple ingredients come together in the most delicious way!
- 2 cans tuna – drained really well (I press mine between paper towels to get every last drop of liquid out)
- 4 hard-boiled eggs – chopped into small, even pieces (pro tip: slightly undercook them for creamier yolks)
- 1/4 cup mayonnaise – Duke’s is my secret weapon, but any brand works
- 1 tbsp mustard – I like Dijon for extra zing, but plain yellow works too
- 1/4 cup celery – finely diced for that perfect crunch
- 1 tbsp red onion – minced small so you get flavor without overpowering bites
- Salt and pepper – to taste (I’m generous with both!)
That’s it! Simple, right? This combo creates the perfect balance of creamy, crunchy, tangy and savory all in one bite. For more lunch-spiration, check out my tuna-packed Pinterest boards where I share all my favorite quick meal ideas.
How to Make Tuna Egg Salad
Alright, let’s get mixing! This tuna egg salad comes together so fast you’ll be eating before your stomach even realizes it’s lunchtime. The key is keeping everything nicely combined without overworking it – we want perfect texture in every bite!
Step 1: Combine Tuna and Eggs
First, grab your well-drained tuna and break it up with a fork – I like leaving some slightly larger flakes for texture. Add your chopped hard-boiled eggs (make them nice and uniform so you get egg in every bite). Gently mix these two protein powerhouses together – don’t smash them into paste! A few light folds with a rubber spatula does the trick.
Step 2: Add Wet Ingredients
Now for the creamy magic! Dollop in your mayo and mustard, then use those same gentle folding motions to distribute everything evenly. The trick here is to stop mixing right when the ingredients come together – we’re not making baby food! If it looks slightly streaky at first, that’s perfect – the flavors will meld as it chills.
Step 3: Mix in Veggies and Season
Toss in your diced celery and minced red onion – these fresh bits add such great crunch and zing! Sprinkle with salt and pepper (I always taste as I go – some days I’m feeling extra peppery). One last careful fold to incorporate everything, and voila! Tuna egg salad perfection. Pro tip: let it chill for 30 minutes before serving if you can wait – the flavors get even better!
Tips for the Best Tuna Egg Salad
Okay, my fellow tuna egg salad enthusiasts – here are my hard-earned secrets for taking your salad from good to “Oh my gosh, can I have your recipe?” level!
First off, Greek yogurt is a game-changer – I do half mayo, half yogurt for tangy creaminess without heaviness. When avocados are ripe, I mash one in instead of mayo entirely – it makes it luxuriously smooth! Always chill for at least 30 minutes before eating – this lets the flavors cozy up together. And here’s my weird trick: if your salad seems dry, stir in a teaspoon of pickle juice – it adds moisture and a nice zing! Trust me, once you try these tweaks, you’ll never make it plain again.
Find more clever lunch hacks like this on our Pinterest – I’ve got boards full of quick meal upgrades!
Serving Suggestions for Tuna Egg Salad
The beauty of this tuna egg salad is how versatile it is! My absolute favorite way to serve it is in crisp butter lettuce leaves – they become these perfect little edible cups that make salad seem fancy. For quick lunches, I’ll scoop it into meal prep jars with whole grain crackers on the side (bonus points for those cute mini toasts!). On warmer days, I love pairing it with juicy watermelon wedges or tangy dill pickles for the ultimate refreshing combo. For extra protein power, try stuffing it into whole wheat pitas or spooning it over avocado halves – delicious fuel that keeps you satisfied!
Find more creative serving ideas on our Pinterest – we’ve got endless lunchtime inspiration for you to explore!
How to Store and Reheat Tuna Egg Salad
Here’s the scoop on keeping your tuna egg salad fresh and tasty all week! I always store mine in glass meal prep containers (those cute mason jars work great too) with lids sealed tight – no fridge smells sneaking in! It stays perfect for up to 3 days, though mine never lasts that long because I snack on it constantly. The beauty? No reheating needed – this salad tastes best cold right from the fridge. Just give it a quick stir before serving if any liquid separates. Find more smart storage hacks on our Pinterest!
Tuna Egg Salad Variations
Get creative with mix-ins! My favorite twists include adding pickle relish for sweetness, using leftover chicken instead of tuna, or stirring in curry powder for warmth. Avocado makes it extra creamy, while celery seed adds nice bite. For low-carb meals, serve on cucumber slices instead of bread. The basic recipe welcomes all sorts of tasty experiments!
Find more lunch inspiration on our Pinterest boards.
Nutritional Information
These nutritional values are estimates – actual content varies based on ingredients used. This protein-packed salad provides a satisfying, energizing lunch option that keeps you full for hours. For exact values, check your specific ingredient labels.
Frequently Asked Questions
Alright, let’s tackle those burning questions I get from readers about this tuna egg salad! Trust me, I’ve tested all the variations and storage tricks through years of lunch-packing adventures.
Can I use canned salmon instead of tuna?
Absolutely! The recipe works beautifully with canned salmon – it gives a richer flavor that pairs wonderfully with the eggs. My tip? Remove any bones and skin first, and flake it just like you would tuna. This protein-packed swap makes the salad taste luxuriously different while keeping all the convenience.
How long does tuna egg salad last in the fridge?
I’ve pushed it to 4 days max (shh, don’t tell food safety experts!), but 3 days is really your sweet spot for best quality. Store it in airtight containers, and if you notice any liquid pooling, just drain it off before eating. Fun fact: the flavors actually improve as they mingle overnight!
Is this tuna egg salad keto-friendly?
You bet! With less than 2g net carbs per serving, it’s perfect for keto lunches. Just be mindful of your add-ins – skip sweet relish or sugary mustards. I love wrapping mine in crisp romaine leaves or scooping it with cucumber rounds for extra crunch without carbs.
Can I freeze tuna egg salad?
I don’t recommend freezing the finished salad – thawed mayo gets weirdly separated and the eggs turn rubbery. But you can absolutely freeze the components separately! I often keep pre-boiled eggs in my freezer and canned tuna in my pantry for lightning-fast assembly later. Find more meal prep hacks like this on our Pinterest boards.
What’s your favorite way to jazz up basic tuna egg salad?
Oh, where to start! Sometimes I’ll add crumbled bacon and diced avocado for a California twist. Other times I’ll mix in curry powder and golden raisins for an exotic flair. My latest obsession? A splash of lemon juice and chopped fresh dill – it tastes like spring in every bite! The possibilities are endless with this protein-packed canvas.
Share Your Tuna Egg Salad Creations
Show me your lunchbox creations! Did you try adding fresh herbs or avocado? Take a photo and share your favorite versions over on our Pinterest for more meal inspiration. I can’t wait to see what delicious twists you come up with!
PrintTuna Egg Salad
A protein-packed tuna egg salad perfect for lunches. Easy to prep, great for meal prep jars or lettuce wraps.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 2 cans tuna, drained
- 4 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tbsp mustard
- 1/4 cup celery, diced
- 1 tbsp red onion, minced
- Salt and pepper to taste
Instructions
- In a bowl, mix tuna and chopped eggs.
- Add mayonnaise, mustard, celery, and red onion.
- Stir until well combined.
- Season with salt and pepper.
- Serve in lettuce wraps or meal prep jars.
Notes
- Store in airtight containers for up to 3 days.
- Add avocado for extra creaminess.
- Swap mayo for Greek yogurt for a lighter option.
- Find more meal prep ideas on our Pinterest.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 1g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 190mg