Tuna Salad with Egg
This isn't just tuna mixed with mayo. The addition of hard-boiled eggs gives the salad a rich, velvety body that takes it far beyond the basic canned tuna situation most of us grew up with. It comes together in about 15 minutes, uses pantry staples you likely already have, and works beautifully as a sandwich filling, a topping for crackers, or scooped straight into lettuce cups.
Equipment
- Medium saucepan
- Large mixing bowl
- Fine-mesh strainer or colander
- Fork
- Sharp knife
- Cutting board
- Measuring spoons
- Measuring cups
- Rubber spatula or large spoon
- Egg slicer or egg cutter - optional but helpful for uniform chopping
- Airtight container for storage
Ingredients
- 2 cans tuna in water - 5 oz / 142 g each, well drained
- 3 large hard-boiled eggs - peeled and chopped
- 1/3 cup real mayonnaise - 80 g, Hellmann's or Duke's recommended
- 1 tablespoon yellow mustard or Dijon mustard - 15 ml
- 2 stalks celery - finely diced, about 1/3 cup or 50 g
- 2 tablespoons red onion - 20 g, very finely minced
- 1 tablespoon sweet pickle relish - 15 ml, or dill relish if you prefer less sweet
- 1 teaspoon lemon juice - 5 ml, freshly squeezed
- Salt - to taste
- Black pepper - to taste, freshly cracked
Optional Mix-Ins
- 1 teaspoon fresh dill or chives - chopped, for garnish or stirred in
- 1/4 teaspoon paprika or garlic powder - for deeper flavor
For Serving
- Bread - toasted white, whole wheat, or sourdough
- Lettuce - crisp leaves
- Tomato - ripe, sliced
- Butter lettuce or romaine leaves - for lettuce cups
- Avocado - for stuffed avocado halves
- Crackers - like Ritz or whole grain crackers
Instructions
- Place eggs in a single layer in a medium saucepan and cover with cold water by about an inch (2.5 cm). Bring to a rolling boil over medium-high heat. Remove from heat, cover, and let sit for exactly 12 minutes.
- Transfer eggs to an ice water bath with a slotted spoon and cool for at least 5 minutes. Peel under cool running water, pat dry, and chop into rough 1/2-inch (1.25 cm) pieces.
- Open both cans of tuna and pour into a fine mesh strainer. Press down firmly with a spoon or fingers to squeeze out as much liquid as possible. Transfer to a large mixing bowl and flake with a fork.
- Rinse celery and dice into small 1/4-inch (6 mm) pieces. Peel and mince red onion as finely as possible. Soak minced onion in cold water for 5 minutes to reduce sharpness if desired, then drain and pat dry.
- In the bowl with the tuna, combine mayonnaise, mustard, sweet pickle relish, and lemon juice. Stir until smooth and well-blended. Taste the dressing and adjust with more lemon juice or mustard if desired.
- Add the flaked tuna, diced celery, and minced red onion to the dressing. Fold together gently with a rubber spatula or large spoon until everything is evenly coated. Fold in chopped hard-boiled eggs last, using a light hand to keep egg chunks intact.
- Add optional fresh dill, chives, garlic powder, or paprika if using. Season generously with salt and fresh cracked black pepper, tasting as you go. Canned tuna already contains sodium, so taste before salting.
- Cover and refrigerate for at least 20 to 30 minutes before serving to allow flavors to meld. When ready to serve, give it a quick stir and adjust seasoning with salt, pepper, or lemon juice as needed.
Notes
- Drain obsessively: Press that tuna as dry as possible. Watery salad is the number one reason this dish disappoints people. Take a full 1-2 minutes to really press out the liquid.
- Chill your eggs: Use an ice water bath immediately after cooking for perfectly set yolks and easy peeling every single time.
- Add eggs last: Fold them in very gently to preserve their chunky texture for the signature mouthfeel.
- Taste before you salt: Canned tuna, mayo, and relish all contain sodium, so season at the end after tasting.
- Let it rest: Refrigerating for at least 20-30 minutes before serving gives you deeper, more cohesive flavor.
- Use full-fat mayonnaise: For the creamiest result. Light mayo works but gives a slightly thinner, less rich dressing.
- Mince onion finely: Very fine mincing distributes the flavor without leaving you with big, biting chunks. Soak in cold water for 5 minutes to reduce sharpness.
- Storage: Store in an airtight container in the fridge for up to 3 days. Do not freeze as the mayonnaise will separate.
- Make ahead tip: This salad is actually better the next day once the flavors have melded, making it perfect for Sunday prep.
- Versatile serving: Works great as a sandwich filling, in lettuce cups, stuffed in avocado halves, or scooped with crackers.