Recipe

Tuna Salad with Egg

Creamy, bright, and lightly crunchy tuna salad with chopped hard-boiled eggs, lemon, and Dijon. Great for sandwiches, crackers, or lettuce cups.

By Matt Campbell

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4.8

A bowl of tuna salad with chopped hard-boiled egg, celery, and herbs on a wooden table with toasted bread nearby, natural kitchen lighting

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Tuna salad is already a lunch MVP, but adding hard-boiled eggs turns it into the kind of filling, creamy, actually satisfying situation that keeps you from scavenging an hour later. This version hits my favorite balance: cozy mayo base, a little tang from lemon and Dijon, and just enough crunch to keep every bite interesting.

It's sandwich-ready, cracker-friendly, and weirdly good eaten straight from the bowl while you "taste for seasoning" (which is absolutely a valid cooking technique).

Timing tip: If you want this done fast, start the egg water first. While it comes to a boil, you can drain the tuna and chop the celery and onion.

Canned tuna, mayonnaise, celery stalks, Dijon mustard, lemon, and seasonings arranged on a bright kitchen counter

Why It Works

Extra creamy, not sloppy: Eggs add richness and body so the salad feels plush without needing a ton of mayo.
Bright flavor fast: Lemon juice and Dijon cut through the richness and wake up the tuna.
Crunch where it counts: Celery and optional pickles give you that crisp edge in every bite.
Flexible for real life: Make it chunky, make it smooth, make it spicy, make it sandwich or salad.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for 3 to 4 days. Give it a quick stir before serving. If it looks a bit dry the next day, add 1 to 2 teaspoons mayo or a squeeze of lemon.

For meal prep: Keep it in a container with a paper towel pressed on top (then lid) to absorb excess moisture, especially if you added pickles or relish.

Do not freeze: Mayo and eggs get watery and grainy after thawing. This one is a fridge-only friend.

Common Questions

Do I have to use mayonnaise?

Nope. Swap some or all of the mayo for Greek yogurt, mashed avocado, or a mix of yogurt and a little olive oil. If you go yogurt-heavy, keep the lemon modest at first so it doesn't get too tangy.

How do I keep tuna salad from getting watery?

Drain the tuna really well, and pat it lightly if it's stubborn. If you add relish or chopped pickles, squeeze them in a paper towel first. Also, add salt after mixing because salt pulls moisture out of veggies.

What kind of tuna works best?

I like chunk light for a softer, more classic tuna salad and solid white albacore when I want firmer, steakier flakes. Water-packed keeps things lighter, oil-packed tastes richer. Both work.

Any quick mercury note?

If you're eating tuna often (or serving kids), chunk light is typically lower in mercury than albacore. Either way, moderation is a good plan.

Can I make the eggs ahead?

Yes. Hard-boiled eggs keep for up to 7 days in the fridge (in the shell). For best quality and safety, refrigerate within 2 hours and peel right before mixing for the freshest texture.

What can I serve it with besides bread?

Crackers, pita chips, cucumber slices, lettuce cups, halved avocados, on top of a green salad, or tucked into a wrap with extra crunch like shredded romaine.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan (for boiling eggs)
Mixing bowl
Fine mesh strainer (helpful for draining tuna)
Chef’s knife and cutting board
Fork or potato masher (optional, for a smoother texture)

I used to think tuna salad was strictly a "desk lunch" food until I started treating it like an actual recipe instead of an emergency. The first time I folded in chopped egg, it clicked. Suddenly it was creamy in a way that felt intentional, like the filling in a really good deli sandwich. Now it's my go-to when I want lunch that takes about 20 minutes, tastes better after a quick chill, and makes me feel like I've got my life together, even if my kitchen is still a little chaotic.