Tuna Salad Recipe with Egg (Easy, Healthy & Keto-Friendly)
This creamy tuna egg salad comes together in 15 minutes with pantry staples. It's a healthy, low carb, keto-friendly lunch that's perfect on its own, in a sandwich, or scooped onto crackers.
Why You'll Love This Tuna Egg Salad Recipe
If you're searching for a tuna salad recipe with egg that's quick, satisfying, and genuinely healthy, this is the one to bookmark. It's creamy, protein packed, and comes together in about 15 minutes using ingredients you probably already have on hand. Whether you're piling it onto bread for a classic sandwich, scooping it onto crackers, or eating it straight from the bowl over greens, this tuna and egg salad recipe delivers big flavor with very little effort.
This version is also naturally low carb and keto friendly, making it an easy addition to your weekly lunch rotation. The combination of flaky tuna, chopped hard-boiled eggs, crunchy celery, and a tangy, creamy dressing keeps every bite interesting. It's the kind of recipe that tastes like more effort went into it than it actually did.
Before we get cooking, having the right tools on hand makes this recipe even easier. A reliable small saucepan for boiling eggs and a sturdy mixing bowl are the two essentials that genuinely help this dish come together smoothly.
Ingredients You'll Need for the Best Tuna Egg Salad
This healthy tuna egg salad relies on simple, fresh ingredients rather than anything fancy. Here's what each one brings to the table:
- Canned tuna: the protein-rich base of the recipe. Choose tuna packed in water for a lighter result, or oil packed for extra richness.
- Hard-boiled eggs: add heartiness, extra protein, and a creamy texture once chopped.
- Mayonnaise: binds everything together. Full-fat mayo gives the best flavor, but Greek yogurt works as a lighter swap.
- Celery and red onion: provide crunch and a bit of sharpness to balance the richness.
- Dijon mustard and lemon juice: brighten the whole salad and keep it from tasting flat.
- Fresh dill: a small addition that makes a noticeable difference in flavor.
Chef's Tip: Drain your tuna very well before mixing. Press it gently with a fork or paper towel to remove excess liquid, otherwise your salad can turn watery, especially if you're prepping it ahead of time.
How to Make Tuna Egg Salad Step by Step
Start by hard-boiling your eggs. Once they're cooked, cooled, peeled, and chopped, the rest of this easy tuna salad with egg comes together in minutes. Drain your tuna thoroughly and flake it into a large bowl, then add the eggs, celery, and onion. Whisk your dressing separately so the seasoning distributes evenly, then fold it gently into the tuna mixture so the eggs stay in nice, tender pieces rather than turning mushy.
A short chill in the fridge helps the flavors settle, but if you're hungry now, it's perfectly fine to enjoy it right away.
Ready to make it? Here is the full step-by-step recipe:
Tuna Salad Recipe with Egg (Easy, Healthy & Keto-Friendly)
This creamy tuna egg salad comes together in 15 minutes with pantry staples. It's a healthy, low carb, keto-friendly lunch that's perfect on its own, in a sandwich, or scooped onto crackers.
Ingredients
- 10 oz canned tuna, drained, about two 5-ounce cans, packed in water
- 3 large eggs, hard-boiled, peeled, and chopped
- 3/8 cup mayonnaise, full-fat for best flavor and texture
- 1/2 cup celery, finely diced, for crunch
- 2 tbsp red onion, finely diced, or substitute green onion
- 1 tsp dijon mustard, adds tang and depth
- 1 tbsp fresh lemon juice, freshly squeezed
- 1 tbsp fresh dill, chopped, or substitute parsley
- 1/4 tsp salt, adjust to taste
- 1/4 tsp black pepper, freshly cracked
Instruction
Place the eggs in a small saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10 to 12 minutes.
Transfer the eggs to a bowl of ice water to cool for 5 minutes, then peel and chop them into small pieces.
Drain the tuna very well, pressing out excess liquid, and add it to a large mixing bowl. Flake it apart with a fork.
Add the chopped eggs, celery, and red onion to the bowl with the tuna.
In a small bowl, whisk together the mayonnaise, dijon mustard, lemon juice, salt, and pepper until smooth.
Pour the dressing over the tuna mixture and gently fold everything together until evenly coated.
Stir in the fresh dill, then taste and adjust the salt, pepper, or lemon juice as needed.
Cover and chill for at least 20 to 30 minutes for the best flavor, or serve immediately if you're short on time.
Equipment
- Small saucepan
- Mixing bowl
- Small whisking bowl
- Fork
- Cutting board and knife
- Whisk
Notes
Tips for a Low Carb or Keto Tuna Salad
This recipe is already quite low in carbohydrates, but a few small tweaks can make it even more keto friendly:
- Use full-fat mayonnaise instead of lighter versions, which often contain added sugar.
- Skip the bread and serve it in lettuce cups, on cucumber slices, or with low carb crackers.
- Add diced avocado for extra healthy fats and creaminess.
Chef's Tip: If you prefer a sharper bite, soak your diced red onion in cold water for 5 minutes before adding it. This softens the harshness without losing the crunch.
How to Serve Tuna and Egg Salad
This salad is wonderfully versatile. Spread it between two slices of toasted bread for a classic sandwich, pile it onto a bed of crisp greens for a light lunch, or serve it with whole grain crackers for an easy snack. It also makes a great filling for lettuce wraps if you're keeping things low carb.
For meal prep, portion it into individual containers along with sliced cucumbers or cherry tomatoes for a complete, grab-and-go lunch that holds up well for a few days.
Storing Leftovers
Keep any leftover tuna egg salad in an airtight container in the refrigerator, where it will stay fresh for 3 to 4 days. Because of the mayonnaise and eggs, this salad is best kept chilled and shouldn't be left at room temperature for more than an hour or two. Give it a quick stir before serving again, as the dressing can settle slightly while it sits.
However you serve it, this tuna salad recipe with egg is proof that healthy lunches don't need to be complicated to be genuinely delicious.
