When it comes to quick and easy go-to lunches to have during the week, there’s nothing better than a classic Tuna Egg Salad recipe. This tuna fish recipe can be whipped up in just 10 minutes using simple pantry ingredients. Perfect for a light lunch, dinner, or even a snack. It’s a great option for meal prepping, and I love the quick and easy preparation of this salad.
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Eggs are a superfood, and they pack a nutritional punch. I always keep some boiled eggs in the fridge, so I’m just minutes away from preparing a tasty, delicious, and nutritious meal, like this tuna egg salad. Combining the goodness of hard-boiled eggs with flaky tuna, green onions, mayonnaise, and a blend of spices, this salad is not only quick and easy to assemble but also versatile in serving. Pile it high on a slice of sourdough bread, top it with avocado, enjoy it as a hearty snack with crackers, or use it as a healthy, make-ahead salad topper!
This particular tuna egg salad has become one of my go-to recipes, and it’s one that I love to make repeatedly. I’m excited to share it with you, and I’m confident you’ll enjoy it as much as I do.
INGREDIENTS TO MAKE TUNA EGG SALAD
It’s a simple recipe that combines the following ingredients in a large bowl.
- Water-packed Tuna – I use high quality canned tuna, but you can also use oil-packed tuna if you prefer.
- Mayonnaise – Ties everything together while creating a creamy base. For an added nutritional bonus, use mayo with avocado oil.
- Hard boiled eggs – Add a rich and creamy texture.
- Green onions – Chopped green onion is colourful, adds a nice crunch and add a bit of zing.
- Kosher Salt, freshly ground pepper and Paprika – Bring all the flavors together.
- Lemon juice
- Avocado sliced – to garnish (optional)
- Black Cumin seeds (optional)
HOW TO MAKE TUNA EGG SALAD
If you already have hard-cooked eggs, it should only take about 10 minutes or less to prepare this easy tuna egg salad. There is a full recipe card below.
- Shred the eggs in a large mixing bowl, add the drained tuna and use a fork to break apart any large pieces of tuna.
- Add chopped green onions, mayonnaise, lemon juice, paprika, salt, and pepper, then give it a good stir with a fork.
- Check the seasoning and add more salt and pepper if needed.
- This type of creamy salad is best served cold, so refrigerate it at least 30 minutes before serving.
- Serve over sourdough bread slices, top with slices of avocado, and sprinkle with more green onions and black cumin seeds.
VARIATIONS AND SUBSTITUTIONS
- Pickles: Use chopped pickles in place of the green onions.
- Mustard: For some extra zest, add in some Dijon mustard, which always pairs well with eggs.
- Spices: Smoked paprika pairs wonderfully with eggs, adding a rich and savory depth of flavor.
- Don’t have green onion? Use parsley, dill, tarragon or any other fresh herb you enjoy.
STORAGE INSTRUCTIONS
Refrigerate: This Tuna egg salad keeps well for at least two to tree days in the refrigerator. Cover with plastic wrap or put it in an airtight container. Stir well before serving.
Freezing: Do not freeze, as the eggs and mayo both lose their texture after freezing.
FAQs
Can I make it this salad without mayo?
Absolutely. Substitute mayo with Greek yogurt and you’ll still have a creamy texture and tangy flavor. It’s a healthier option with a similar consistency.
What are black cumin seeds?
Black cumin seeds, also known as Nigella sativa or black seed, have a distinctive flavor with nutty, peppery, and slightly bitter notes. They have been used as a spice and flavouring agent in variety of food preparations such as in bread, yogurt, pickles, sauces, and salads.
MORE DELI RECIPES YOU’LL LOVE
- Best Cream Of Asparagus Soup
- Beetroot Carpaccio with Feta
- Roasted Cauliflower Parmesan Steaks
- Baked Asparagus with Cheese and Cherry Tomatoes
I hope you enjoy this Tuna Egg Salad as much as I do! If you try out this recipe and love it, remember to stop back and give it a 5-star rating ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ – it helps others find the recipe! ❤️
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Happy Baking! -A
Tuna Egg Salad
Equipment
- Mixing bowl
Ingredients
Here is what you need
- 6 Large hard boiled eggs, shredded or diced
- 2 (5-ounce) can Tuna packed in water, well drained
- 3 green onions, thinly sliced
- 2 tablespoons Mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon Paprika
- 1/4 teaspoon freshly ground pepper
- Kosher salt to taste
Topping
- 1 Avocado sliced
- 1 teaspoon Black Cumin seeds
Instructions
- Shred the eggs in a large mixing bowl, add the drained tuna and use a fork to break apart any large pieces of tuna.
- Add chopped green onions, mayonnaise, salt, and pepper, then give it a good stir with a fork. Check the seasoning and add more salt and pepper if needed.
- This type of creamy salad is best served cold, so refrigerate it at least 30 minutes before serving.
- Serve over sourdough bread slices, top with slices of avocado, and sprinkle with more green onions and black cumin seeds.