Tuna Egg Salad

This Tuna Egg Salad is a classic! Creamy, protein-packed, and quick to whip up, it's perfect for lunch or a picnic!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 27

Servings: 4 servings

Course: Lunch, Snack

Cuisine: American

For the Salad:

12.6 oz light tuna in water I prefer using less sodium for a healthier option.
1 tablespoon mayonnaise Adds richness; check labels for Whole30 compliant options.
2 tablespoons chopped red onion For a bit of crunch and flavor.
Salt to taste
Pepper to taste

Directions:

Start by boiling your eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, cover and remove from heat, letting them sit for about 12 minutes. Afterward, transfer them to an ice bath to cool before peeling.
Open the packet of light tuna and drain excess water. Use a fork to flake the tuna into smaller pieces in a mixing bowl.
Peel the cooled hard-boiled eggs and chop them into small pieces. Add them to the bowl with the tuna.
To the tuna and egg mixture, add 1 tablespoon of mayonnaise, 2 tablespoons of chopped red onion, and season with salt and pepper to taste.
Using the fork, gently mix all the ingredients together until evenly combined. Be careful not to over-mix; you want to keep some texture in the eggs and tuna.
Taste your Tuna Egg Salad and adjust the seasoning if needed, adding more salt or pepper according to your preference.
Serve your Tuna Egg Salad immediately on a bed of greens, in a sandwich, or with your favorite crackers. Enjoy the delightful flavors!

Store leftovers in an airtight container in the refrigerator for up to three days.
Chill your Tuna Egg Salad for about 30 minutes before serving for the flavors to meld beautifully.
Experiment with different onion types; shallots or green onions can add a different flavor profile.