This tuna egg salad recipe is ready in a few easy steps! It will be an absolute favorite for any family gathering or just a simple breakfast option, filled with flaky tuna, mayo, eggs, and crunchy cucumber.
This tuna egg salad is such a comfort meal. It is so versatile and easily adaptable to your preferences.
What You'll Need to Make a Tuna Egg Salad
Here is the full list of all ingredients needed for this recipe. For precise measurements, please look at the recipe card.
- Canned tuna: Tuna is an excellent source of protein. I used StarKist E.V.O.O. solid light tuna in extra virgin olive oil, but you can use any canned tuna you prefer.
- Mayo: Make sure that you use high-quality mayonnaise. I added almost half a cup, but feel free to start adding just by tbsp at a time and start mixing. Add as little or as much mayo as you prefer.
- Hard-boiled eggs: I added two hard-boiled eggs to this salad. Eggs are a great source of high-quality protein.
- Cucumber: I love using fresh cucumber in this salad. It adds freshness and a little bit of crunch.
- Green onions: Packed with nutrients, green onions are a great addition to this salad recipe.
- Lemon juice: I used fresh lemon juice. I squeezed about one-third of a large lemon. The lemon juice will add freshness and a little bit of zing to this tuna egg salad recipe. I don't recommend using concentrate bottled lemon juice.
- Salt, pepper: Salt and pepper per taste. I suggest mixing all other ingredients and do some taste testing before adding salt and pepper.
How to Make a Tuna Egg Salad
We'll start with boiling two eggs. I usually boil them for 8-9 minutes, and then I put them in the ice-cold bath to stop the cooking process and let them cool. When the eggs are cooled down, peel them and cut them into small pieces.
Wash green onions and cucumber. Chop the green onions and dice 1/4 of large cucumber or ½ of a medium cucumber.
Into a medium-size bowl, add drained tuna, cucumber, eggs, and green onions. Add mayo and fold with a spatula until combined. Start by adding a few tablespoons of mayo and add more based on your preference. I like to add 7 tbsp or almost half a cup of mayo. It may seem a lot, but I find this measurement is the perfect texture/consistency I like. Once everything is combined, the tuna egg salad is right in the middle when it comes to mayo - not too dry and not overkilled with the mayo amount. Add salt and pepper per taste.
How to Serve a Tuna Egg Salad
- Sandwich: make a toast, put a fresh lettuce leaf, and spread tuna egg salad on top.
- Dip: serve it with chips or crackers.
- Lettuce wrap: to avoid carbs, make a healthier version with a lettuce wrap.
How to Store a Tuna Egg Salad
Store the tuna egg salad in an air-tight container in the refrigerator for 3 to 5 days. You might need to drain the excess fluid before you eat it again.
Other Recipes You'll Love
Have you made this recipe? Please let me know in the comments below. I would love to hear your suggestions and recipe variations.
This tuna egg salad recipe is ready in a few easy steps! It will be an absolute favorite for any family gathering or just a simple breakfast option, filled with flaky tuna, mayo, eggs, and crunchy cucumber.
Posted by Natasa
3 Steps
Yield: 8
Prep Time 5 min.
Cook Time 9 min.
Ingredients
- 2 canned tuna in olive oil
- 2 hard-boiled eggs
- 1/4 large cucumber
- 2 green onions
- 7 tbsp mayo
- 1/3 fresh lemon juice
- salt and pepper per taste
Instructions
-
Step 1
Boil two eggs. I usually boil them for 8-9 minutes, and then I put them in the ice-cold bath to stop the cooking process and let them cool. When the eggs are cooled down, peel them and cut them into small pieces.
-
Step 2
Wash green onions and cucumber. Chop the green onions and dice 1/4 of large cucumber or ½ of a medium cucumber.
-
Step 3
Into a medium-size bowl, add drained tuna, cucumber, eggs, and green onions. Add mayo and fold with a spatula until combined. Start by adding a few tablespoons of mayo and add more based on your preference. I like to add 7 tbsp or almost half a cup of mayo. It may seem a lot, but I find this measurement is the perfect texture/consistency I like. Once everything is combined, the tuna egg salad is right in the middle when it comes to mayo - not too dry and not overkilled with the mayo amount. Add salt and pepper per taste.
Notes
-
For a healthier version, swap out mayo for Greek yogurt.
-
Instead of cucumber, you can use pickles.
Category: Breakfast
Cuisine: American
Keywords:
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