Best Egg Tuna Salad
User Reviews
5
Best Egg Tuna Salad
Description
The Best Egg Tuna Salad brings together drained canned tuna and finely chopped hard-boiled eggs for protein-rich filling with varying textures. Celery and red onion add refreshing crunch and mild sharpness, while pickle relish introduces sweetness and tartness. The dressing made from mayonnaise and Dijon mustard coats the ingredients evenly, providing creaminess and subtle sharpness. Spices such as celery salt, black pepper, and smoked paprika round out the flavor profile.
Preparation involves mixing the dressing first, then folding in solids to maintain even coating. The salad can be served immediately or chilled to let flavors meld. Serving suggestions include open-faced sandwiches, tuna melts broiled with cheese, or simple crackers and fresh greens. Variations include adjusting relish type, adding fresh herbs, and manipulating spice levels.
Storage tips recommend airtight refrigeration for up to 3 days, with freezing possible for longer storage. Soaking onions in ice water can reduce sharpness, and using different types of tuna allows customization in flavor and texture. Toasting bread before sandwiches helps prevent sogginess.
Ingredients
- 2 ounce cans albacore tuna in water, drained (see notes, canned
- 2 large egg peeled, chopped fine, hard boiled
- 1/4 cup celery chopped fine, about 1 small stalk
- 1/4 cup red onion chopped fine
- 2 tablespoons pickle relish dill or sweet, or use 1 tablespoon of each
- 1/3 cup mayonnaise I like Chosen Avocado Oil mayo, see notes for alternatives
- 1 teaspoon Dijon mustard
- ¼ - ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/4 teaspoon celery salt
- ⅛ teaspoon smoked paprika
Instructions
- In a medium bowl add mayonnaise, spices, pickle relish and stir to combine the dressing. Tip - Use a bowl with a lid, so you can make and store your tuna salad in the same bowl.
- Add the drained tuna, eggs, celery, red onion and mix well to combine. Serve immediately or may be made ahead of time, store in an airtight container and refrigerate, covered for up to 3 days.
Notes
- Drain tuna well to avoid watery salad texture.
- Make and store tuna salad in a bowl with a lid for convenience.
- Soaking red onions in ice water reduces their sharpness for milder flavor.
- Store in airtight container refrigerated for 3-5 days; freeze in portions for longer storage.
- Toast bread lightly to prevent sogginess when making sandwiches.
- Add extra egg or finely chopped dill for variation in bulk and flavor.
- Serve with crackers, chips, lettuce wraps, or as melted tuna sandwiches under broiler with cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 215kcal | 11% |
| Carbohydrates | 3g | 1% |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 105mg | 35% |
| Sodium | 6301mg | 263% |
| Potassium | 184mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 161IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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