Tuna Egg Salad

This Tuna Egg Salad blends the flavors you love from tuna salad with egg salad for a satisfying and protein-packed lunch! Filled with a short list of real ingredients, this tuna egg salad recipe can’t be beat. Lunch is served!

tuna egg salad recipe in a bowl

We’re new fans of tuna egg salad, and ever since we whipped up this deliciousness, we can’t stop meal prepping it for team lunches. We’ve been telling people that it tastes like tuna salad and egg salad had a baby (in the best way possible).

And the true test of this recipe was sharing it with my husband (Linley’s brother — did you know we’re sisters in law?!), Bryce. He grew up eating more tuna salad than I’ll probably eat in my entire lifetime (and I love a good tuna salad). In high school, you could often find him with 2-4 tuna salad sammies packed in his back pack to keep him full throughout the day as a growing teen. Not exactly my ideal meal on the go — not to mention, that could NOT have smelled great — but his review of this tuna egg salad was that it’s agrown-upp version of the tuna salad he loved growing up. Win!

And it’s super easy to whip up for the week’s lunches (although, we do recommend refrigerating this tuna egg salad until you’re ready to eat it instead of storing them in your backpack…). Let’s get into it:

How to Make Tuna Egg Salad

Step 1: Hard Boil Eggs

First, follow our hard boil eggs in the oven tutorial to hard boil 8 large eggs. If you’ve just bought a dozen eggs specifically for this tuna egg salad, feel free to hard boil all 12 and keep 4 hard-boiled eggs on hand for breakfasts or snacks on the go throughout the week.

Step 2: Chill, Peel and Dice Eggs

Once the eggs are done, transfer them into an ice water bath for around 10 minutes. This makes them easier to peel. Peel all 8 eggs. Then, chop them into small, bite-sized pieces and place them into a large bowl.

Step 3: Drain Tuna

Drain and rinse a 5 oz. can of white albacore tuna and add that to the same bowl.

Step 4: Mince Red Onion and Chives

Mince 2 tablespoons of red onion and 2 tablespoons of chives and add those to the bowl and mix together.

Step 5: Prepare Tuna Egg Salad Sauce

Prepare the tuna egg salad sauce by mixing together Greek yogurt, mayonnaise, dijon mustard, and sriracha in a small bowl. Then, add this sauce to the large bowl and mix everything together.

Step 6: Season to Taste

Finally, season with smoked paprika and salt and pepper, to taste.

Step 7: Enjoy!

Serve with veggies and or on a piece of toast. This recipe will keep in the fridge for up to 5 days, but we’re betting it will be long gone before then :D

tuna egg salad ingredients in a bowl tuna egg salad mixed in a bowl tuna egg salad in a meal prep container tuna egg salad in a bowl

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Tuna Egg Salad Recipe Video

Recipe

Tuna Egg Salad

This Tuna Egg Salad blends the flavors you love from tuna salad with egg salad for a satisfying and protein-packed lunch! Filled with a short list of real ingredients, this tuna egg salad recipe can’t be beat. Lunch is served!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
Author: Lee Hersh
Yield: 6 1x
Category: Salad
Method: No Bake
Cuisine: American

Ingredients

  • 8 large hard-boiled eggs
  • 5 oz. white albacore tuna
  • 2 tablespoons minced red onion
  • 2 tablespoons minced chives
  • 1/3 cup nonfat plain Greek yogurt
  • 2 tablespoons mayonnaise (any kind)
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon sriracha
  • 1/8 teaspoon smoked paprika
  • salt and pepper, to taste

Instructions

  1. First, follow our “hard boil eggs in the oven” tutorial to hard boil 8 large eggs.
  2. Once the eggs are cooked, transfer them into an ice water bath for around 10 minutes. This makes them easier to peel. Peel all 8 eggs. Then, chop them into small, bite-sized pieces and place them into a large bowl.
  3. Drain and rinse a 5 oz. can of white albacore tuna and add that to the same bowl.
  4. Mince 2 tablespoons of red onion and 2 tablespoons of chives and add those to the bowl and mix.
  5. Prepare tuna egg salad sauce. In a small bowl or Pyrex, mix together Greek yogurt, mayonnaise, dijon mustard, and sriracha. Then, add to the large bowl and mix everything together.
  6. Finally, season with smoked paprika and salt and pepper, to taste.
  7. Serve with veggies and or on a piece of toast.

Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 162
  • Sugar: 1
  • Sodium: 207
  • Fat: 8
  • Carbohydrates: 2
  • Fiber: 0
  • Protein: 14
  • Cholesterol: 297
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