Tuna Salad Recipe With Egg (Ready in 10 Minutes)
Flaky canned tuna, chopped hard-boiled eggs, crunchy dill pickles and red onion in a creamy, tangy dressing with a splash of pickle juice.
- 10 minutes
- Serves 3 to 4
- No cooking
- 3 days in the fridge
This tuna salad recipe with egg turns two cans of tuna into a real lunch: flaky tuna, creamy chopped egg, crunchy dill pickles and sharp red onion in a dressing brightened with a splash of pickle juice.
Quick answer
To make tuna salad with egg, drain and flake 2 cans of tuna, then fold in 2 chopped hard-boiled eggs, ⅓ cup diced dill pickles, 3 tbsp red onion and fresh dill with ⅓ cup mayonnaise, 1 tsp Dijon, 1 tsp pickle juice, lemon juice, salt and pepper. Chill 10 minutes and serve.
Tuna salad recipe with egg, pickles and fresh dill.
Why Add Egg to Tuna Salad?
Plain tuna salad can taste one-note. Chopped hard-boiled egg changes that: the whites add a soft, tender bite, and the yolks melt into the dressing and make it richer and creamier without extra mayonnaise.
Egg also makes the salad more substantial, so a scoop on crackers or in lettuce cups feels like a meal. Add crunchy pickles and sharp onion for contrast and every bite has something going on.
Creamier
Yolks enrich the dressing naturally.
More filling
Turns a snack into lunch.
Tangy crunch
Dill pickles and their brine.
10 minutes
With eggs already cooked.
Ingredients and What Each One Does
Tuna, eggs, pickles, onion, celery, mayo, Dijon, lemon and dill.
| Ingredient | Its job | Swap |
|---|---|---|
| IngredientCanned tuna | Its jobThe base | SwapCanned salmon or chicken |
| IngredientHard-boiled eggs | Its jobRichness and body | SwapLeave out for classic tuna salad |
| IngredientDill pickles | Its jobTang and crunch | SwapCornichons or capers |
| IngredientPickle juice | Its jobBrightens the dressing | SwapA little extra lemon juice |
| IngredientRed onion | Its jobSharp bite | SwapGreen onion or shallot |
| IngredientCelery | Its jobFresh crunch | SwapCucumber or bell pepper |
| IngredientMayonnaise | Its jobCreamy binder | SwapGreek yogurt or avocado |
| IngredientDijon mustard | Its jobDepth | SwapYellow or whole-grain mustard |
| IngredientFresh dill | Its jobA fresh herb finish | SwapParsley or chives |
If raw onion tastes too strong to you, soak the diced onion in cold water for 5 minutes and drain it. The bite mellows and the crunch stays.
How to Hard-Boil Eggs for Tuna Salad
| Method | Time | Result |
|---|---|---|
| MethodStovetop, covered off the heat | Time10 to 12 minutes | ResultFirm, tender whites and yellow yolks |
| MethodSteamed | Time12 to 13 minutes | ResultThe easiest to peel |
| MethodElectric egg cooker | TimeAbout 12 to 15 minutes | ResultHands off |
| MethodPressure cooker | Time5 minutes + 5 minutes release | ResultBatch-friendly |
Chill the eggs in ice water for at least 5 minutes before peeling; the shells slip off more easily and the yolks stay bright yellow. Older eggs peel more easily than very fresh ones. Boil a dozen at the start of the week and keep them in the fridge for quick salads.
Tuna Salad Recipe With Egg
The card is set for 2 cans of tuna, about 3 to 4 servings. Tap 1, 4 or 6 cans and every amount updates.
Tuna Salad With Egg
Canned tuna with chopped egg, dill pickles, red onion and celery in a creamy mayo, Dijon and pickle juice dressing. Tap the number of cans and every amount updates.
Tuna
Ingredients
Tuna salad with egg- 1 can2 cans4 cans6 cans canned tuna (5 oz cans), well drained
- 1246 hard-boiled eggs, chopped
- 3 tbsp⅓ cup⅔ cup1 cup dill pickles, finely diced
- 1½ tbsp3 tbsp6 tbsp½ cup red onion, finely diced
- 2 tbsp¼ cup½ cup¾ cup celery, finely diced, optional
- 2½ tbsp⅓ cup⅔ cup1 cup mayonnaise
- ½ tsp1 tsp2 tsp1 tbsp Dijon mustard
- ½ tsp1 tsp2 tsp1 tbsp pickle juice
- ½ tsp1 tsp2 tsp1 tbsp fresh lemon juice
- 1 tbsp2 tbsp¼ cup6 tbsp fresh dill or parsley, chopped
- to taste salt and black pepper
Drain it dry. Well-drained tuna is the difference between creamy and soggy.
Instructions
Boil the eggs
Cover the eggs with cold water, bring to a boil, then turn off the heat, cover and leave 10 to 12 minutes. Move to ice water for 5 minutes, then peel. Skip this if your eggs are already cooked.
Drain the tuna well
Press the lid firmly into each open can over the sink, or squeeze the tuna in a strainer, until no liquid drips out.
Flake
Flake the tuna into a bowl with a fork into bite-size pieces; do not mash it into a paste.
Chop and dice
Roughly chop the eggs and finely dice the pickles, red onion and celery so every bite gets some crunch.
Mix the dressing
Whisk the mayonnaise, Dijon, pickle juice, lemon juice, salt and pepper in a small bowl and taste it.
Fold together
Add the eggs, pickles, onion, celery, dill and dressing to the tuna and fold gently until just coated.
Chill and serve
Chill 10 minutes if you can, then serve on bread, crackers, lettuce or in a wrap.
Gear for Quick Lunches
Easy eggs, quick dicing and good containers make tuna salad a 10-minute habit.
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How to Make It Step by Step
Drain thoroughly. Watery tuna is the most common tuna salad problem. Press the lid into the can over the sink, or tip the tuna into a strainer and press it with a spoon.
Flake, do not mash. Bite-size flakes keep the texture interesting. Chop the eggs roughly too, so you can see pieces of white and yolk.
Dress in a separate bowl. Mixing the dressing first lets you taste and adjust it before it touches the tuna, and it coats everything evenly with less stirring.
Fold gently and chill. Ten minutes in the fridge lets the flavors come together. Taste again before serving; cold food often needs a final pinch of salt.
Choosing Canned Tuna
| Type | Texture | Best for |
|---|---|---|
| TypeSolid white (albacore) in olive oil | TextureFirm, large flakes, rich | Best forThe best-tasting tuna salad |
| TypeChunk light in olive oil | TextureTender, smaller flakes | Best forEveryday lunches |
| TypeSolid or chunk in water | TextureFirm and lean | Best forA lighter salad; add a little olive oil |
| TypePouches | TextureNo draining needed | Best forSingle servings and lunchboxes |
| TypeFlaked | TextureVery fine and soft | Best forNot recommended; turns mushy |
| TypePre-flavored | TextureSeasoned and salty | Best forSkip it; season your own |
Oil-packed tuna has more flavor; drain it well and you may want a little less mayonnaise. Water-packed tuna is milder and leaner, so a teaspoon of olive oil in the dressing helps.
The Best Pickles for Tuna Salad
| Pickle | Flavor | Use |
|---|---|---|
| PickleKosher dill | FlavorGarlicky, sour, crunchy | UseThe classic choice |
| PickleDill spears | FlavorSame flavor, easy to dice | UseDice 2 spears per 2 cans |
| PickleCornichons | FlavorTiny and extra tart | UseFinely chopped for a fancier salad |
| PickleBread and butter | FlavorSweet and tangy | UseHalve the amount and skip the pickle juice |
| PickleSweet relish | FlavorVery sweet | UseUse sparingly |
| PickleCapers | FlavorBriny and salty | UseA spoonful alongside the pickles |
Mayo Swaps and Lighter Dressings
Classic mayonnaise
Full-fat mayo for the creamiest salad.
Greek yogurt
Swap 1 for 1; tangier and lighter.
Half and half
Half mayo, half yogurt: the best of both.
Mashed avocado
Half an avocado; eat the same day.
Olive oil and lemon
A Mediterranean-style, mayo-free dressing.
Egg-free mayo
For anyone who avoids egg-based mayo.
Six Details That Make It Great
Chunk or solid tuna
Big flakes keep the salad from turning to paste.
Save the brine
A spoon of pickle juice brightens the whole bowl.
Time the eggs
9 to 10 minutes for jammy yolks, 12 for firm; then ice.
Dice evenly
Pickles, onion and egg all about ¼ inch.
Rest it
10 to 20 minutes in the fridge lets the flavors meet.
Taste last
Adjust salt, tang and creaminess right before serving.
Tuna salad tastes best within the first day, while the pickles and onion are at their crunchiest; after that they slowly release water. It stays safe to eat for up to 3 days in the fridge, so give it a quick stir before serving.
Six Tuna Salad Variations
Same base, six directions. Tap one:
Classic Tuna Egg Salad
The recipe as written: tuna, egg, dill pickles, red onion, celery and a mayo, Dijon and pickle juice dressing.
Mediterranean
Swap the mayo for olive oil and lemon, and add chopped olives, cucumber, cherry tomatoes and crumbled feta.
Spicy Sriracha
Stir 1 to 2 tsp sriracha into the mayonnaise and add sliced green onions and a pinch of chili flakes.
Sweet Corn and Pickle
Fold in ⅓ cup drained sweet corn for little pops of sweetness against the tangy pickles.
Avocado Greek Yogurt
Replace the mayo with ½ mashed avocado and 2 tbsp Greek yogurt; best eaten the same day.
Tuna Salad Plate
Serve a scoop with a halved boiled egg, cheddar cubes, pickles, crackers and cucumber for a no-cook lunch plate.
12 Ways to Serve Tuna Salad With Egg
Lettuce cups, crackers, stuffed avocado and a sandwich.
| Idea | How |
|---|---|
| IdeaClassic sandwich | HowToasted bread, lettuce and tomato |
| IdeaTuna melt | HowCheddar on top, toasted in a buttered skillet |
| IdeaLettuce cups | HowButter lettuce or romaine leaves |
| IdeaWrap | HowA tortilla with spinach and extra pickle slices |
| IdeaCrackers | HowTopped with a dill sprig |
| IdeaStuffed avocado | HowHalved avocado filled with a scoop |
| IdeaStuffed tomato | HowA hollowed large tomato |
| IdeaCucumber boats | HowSeeded cucumber halves cut into pieces |
| IdeaSalad topper | HowOver mixed greens with cherry tomatoes |
| IdeaBagel | HowToasted, with thin red onion slices |
| IdeaTuna salad plate | HowWith a boiled egg, cheese, pickles and crackers |
| IdeaParty bites | HowOn pretzel crisps or mini toasts |
Common Mistakes and Fixes
| Problem | Cause | Fix |
|---|---|---|
| ProblemWatery | CauseTuna not drained | FixPress it dry; blot the pickles |
| ProblemBland | CauseNo acid | FixAdd pickle juice, lemon and Dijon |
| ProblemToo oniony | CauseRaw onion is strong | FixSoak it 5 minutes in cold water |
| ProblemDry | CauseNot enough dressing | FixAdd mayo a tablespoon at a time |
| ProblemMushy | CauseOver-mixed or flaked tuna | FixFold gently; buy chunk or solid |
| ProblemGrey yolks | CauseOvercooked eggs | FixCook 10 to 12 minutes off the heat, then ice |
| Storage | How | Keeps |
|---|---|---|
| StorageRefrigerator | HowSealed container, cold | KeepsUp to 3 days |
| StorageMeal prep | HowSalad separate from bread or crackers | Keeps3 days of lunches |
| StorageFreezer | HowNot recommended | KeepsThe dressing separates |
Pack the salad and the crunch separately.
Tuna Salad With Egg: FAQs
How do you make tuna salad with egg?
Drain and flake canned tuna, then fold in chopped hard-boiled eggs, diced dill pickles, red onion and fresh dill with a dressing of mayonnaise, Dijon, pickle juice, lemon, salt and pepper.
How many eggs per can of tuna?
One hard-boiled egg per 5-ounce can is the classic ratio. Add a second for a softer, eggier salad.
Can tuna salad with egg really take 10 minutes?
Yes, with eggs that are already hard-boiled. Cooking the eggs from scratch adds about 15 minutes.
What kind of canned tuna is best for tuna salad?
Solid or chunk tuna in olive oil has the best flavor and texture; tuna in water is lighter. Avoid finely flaked tuna, which turns mushy.
Why is my tuna salad watery?
The tuna was not drained well, or the pickles were added wet. Press the tuna dry and blot the diced pickles.
Can I make tuna salad without mayo?
Yes. Use plain Greek yogurt, mashed avocado or a lemon and olive oil dressing.
What pickles go in tuna salad?
Crunchy dill pickles or kosher dill spears are best. Sweet pickles and relish make it much sweeter, so use less.
What else can I add to tuna salad with egg?
Celery, sweet corn, capers, olives, chopped cucumber, a little sriracha or a pinch of smoked paprika.
How long does tuna salad with egg last?
Up to 3 days in a sealed container in the refrigerator. Keep it cold and do not leave it out for more than 2 hours.
Can you freeze tuna salad?
It is not recommended; the mayonnaise separates and the egg turns rubbery. Make smaller batches instead.
What do you eat tuna salad with?
Sandwiches, wraps, crackers, lettuce cups, stuffed tomatoes or avocados, cucumber boats or on top of a green salad.
How do you make a tuna melt with this salad?
Spread it on bread, top with a slice of cheddar and toast it in a buttered skillet 3 to 4 minutes per side until golden and melted.
Can I use one can of tuna?
Yes. Tap 1 can in the recipe card for one or two servings; every amount updates.
Is tuna salad with egg good for meal prep?
Yes. Keep the salad in one container and the bread, crackers or lettuce separate so nothing gets soggy.
What is a tuna salad plate?
A scoop of tuna salad served with a halved boiled egg, cheese, pickles, crackers and fresh vegetables, an easy no-cook lunch.
What if I do not have pickles?
Use 1 tablespoon of capers with some diced cucumber and a splash of white vinegar; you keep the crunch and the tang.
More Easy Lunches
No-fuss salads and meal prep.
Drain the tuna dry, chop the egg rough, dice the pickles fine: that is the whole trick.
Pin this tuna salad recipe with egg so the recipe, the tuna guide and twelve serving ideas are ready for your next lunch.
