Tuna Salad with Egg

Tuna salad served in lettuce leaves on a plate, with two bowls of extra tuna salad and chopped green onions in the background.

This Tuna Salad with Egg is a creamy, protein-packed classic made with items you probably already have on hand. Perfect for sandwiches, crackers, or lettuce wraps.

Course Lunch

Cuisine American

Keyword tuna salad, tuna salad sandwich, tuna salad with egg

Prep Time 15

Total Time 15

Servings

Calories 317kcal

Author Katie Cooksey

Ingredients

14 ounces canned tuna drained well (2 cans)
2 eggs hard boiled
3 green onions diced (white and green parts)
1/4 cup dill pickles finely diced
1 stalk celery finely diced
1/2 cup real mayonnaise
salt to taste
black pepper to taste

US Customary - Metric

Instructions

Add the tuna to a large bowl, breaking it up with a fork if needed.
Finely dice hard boiled eggs and place them in the bowl as well.
Add onions, pickles, celery, mayonnaise, salt, and black pepper. Mix well.
Serve on croissants, sandwich bread, crackers, or as a lettuce wrap.

Notes

Storage Instructions

Store Tuna Salad with Egg in an airtight container in the refrigerator for up to 3 days. This recipe works great made ahead and actually tastes better after chilling. Freezing is not recommended since the mayonnaise and eggs don’t thaw well.

Nutrition