Tuna Salad with Egg
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Published Mar 26, 2021, Updated Jul 22, 2023
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This tuna salad with hard boiled eggs is packed with protein and extra creamy. It’s really easy to make and super healthy!
I’ve shared my basic healthy tuna salad recipe, but today’s version is a bit different because there are hard boiled eggs in the mix. I personally love this version because adding hard boiled eggs makes the tuna salad extra creamy and gives it a little protein boost!
The best part? This salad comes together in a flash.
Protein Salads = G.O.A.T
While I love a leafy green salad, protein salads are where it’s at when it comes to quick and easy lunch recipes that are easy to meal prep. Here are the three main reasons I love protein salads like this tuna egg salad:
- They are super easy to make – simply toss all the ingredients in a bowl, stir and boom… lunch is ready!
- Protein salads are perfect for meal prep, because they store well. You can make a large batch and it should keep well for at least 3-4 days. They’re perfect for lunches and snacks.
- They’re customizable and can be eaten in so many different ways… no more boring lunches.
Tuna Egg Salad Ingredients
- canned tuna – I use albacore or skipjack tuna packed in water or olive oil. I really like the Wild Planet brand, but any canned tuna works.
- hard boiled eggs – learn how to make hard boiled eggs.
- plain Greek yogurt – I like using full fat Greek yogurt for this recipe, but can use mayo or mashed avocado instead of the Greek yogurt if you’d like!
- red onion – this adds flavor and a bit of crunch. Feel free to use yellow onion if red onion feels too strong for your tastes/
- dill pickle – there’s something about the tang and crunch that pickles add to tuna salad. I love it.
- dill weed – adding fresh and dried dill to this salad gives it such great flavor.
- sea salt and black pepper – must-haves for a tasty tuna salad.
How to Make Tuna Egg Salad
Like I mentioned before…. this tuna egg salad is SOOO easy to make. Just toss all of the ingredients in a bowl and stir to combine. Top with fresh dill and serve however you like. I personally love serving it up in crunchy lettuce leaves.
How Long Does Tuna Egg Salad Last?
This tuna egg salad should last in the fridge for 3-4 days in an airtight container.
Tuna Egg Salad Variations
Mayo – Want to make this diary-free or like mayo better? You can easily swap the Greek yogurt for mayo.
Avocado – Yep, mashed avocado works great in place of the Greek yogurt as well! I use it for avocado egg salad all the time. It saves on calories and fat.
No dill? No worries! Feel free to use a different herb like parsley instead.
How to Serve Tuna Egg Salad
Like I mentioned, tuna egg salad can be eaten in a variety of ways. Here’s how I like to enjoy it:
- On it’s own – I have been known to eat this straight out of the container… no shame!
- On lettuce leaves – Make lettuce wraps with crunchy romaine or butter lettuce.
- With crackers – Enjoy with homemade crackers or crackers of your choice (I love Simple Mills crackers).
- On toast – Make a classic tuna salad sandwich with toast and extra greens if you’re feeling fancy
More Tuna Recipes to Try:
- Sweet Potato Tuna Salad (No Mayo)
- BBQ Hummus Tuna Sandwich
- Lentil Tuna Salad
- Tuna Curry Bowl with Cauliflower Rice
- Broccoli Avocado Tuna Bowl
- Tuna Salad
- Tuna Stuffed Bell Peppers
- Tuna, Broccoli and Kale Caesar Pasta Salad
- Healthy Tuna Noodle Casserole
Be sure to check out all of the tuna recipes as well as the full collection of salad recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Tuna Egg Salad
Ingredients
- 1 5 oz can of tuna, drained
- 2 hard boiled eggs, chopped
- 3 Tablespoons plain Greek yogurt*
- 2 Tablespoons finely chopped red onion
- 1 Tablespoon finely chopped dill pickle
- ¼ teaspoon dried dill
- ¼ teaspoon black pepper
- ⅛ teaspoon fine sea salt
- Fresh dill, for garnish
- Lettuce leaves, bread or crackers for serving
Instructions
- Combine: Add all ingredients into a bowl and stir to combine.
- Serve: Top with fresh dill and serve. I like serving in crunchy lettuce leaves for lettuce wraps.
- To store: Keep leftovers in an airtight container in the fridge for 3-4 days.
Notes
- Greek yogurt swap: You can use mayo or mashed avocado in place of the Greek yogurt if you’d like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos by Ashley McLaughlin.
I made this without the dill (I don’t like it) and I did not have an onion on hand. Still turned out delicious on a bed of lettuce and wheat bread! I’m excited to try more of your healthy quick recipes! Thank you.
Woo! So happy to hear that, Melanie. Thank you for sharing your review, it means so much to me.
Delicious! Is it bad that I ate it all in one sitting? 😂
I put this with lettuce and mixed it up for a yummy crunch salad! Served it with pretzels and crackers on the side. 😊
Ah yay! Happy to hear this tuna salad was a hit. Thanks for the review, Alice!!
This is my go to Tina salad recipe– I’ve made it a few times now. I tweak it by substituting mayo for the yogurt, & adding some crunch with celery & pecans. served open face on toasted bread with lots of romaine lettuce.
So glad you’ve been loving this tuna salad, Amanda. Thanks for coming back to leave a review. I so appreciate it!
Hi Brittany,
Tuna salad with hard boiled eggs is awesome combination. Thank you for sharing this recipe with us.
Yay! So glad you loved this recipe, Luis. Thanks so much for making it and for coming back to leave a review. I really appreciate it.
Superdelicious! 🤩