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.
You may want to consider trying out some other breakfast options, such as avocado toast drizzled with balsamic glaze and cast iron quiche.
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Ingredients
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 tablespoon 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 adds freshness and a little zing to this tuna egg salad recipe. I don’t recommend using concentrated bottled lemon juice.
- Salt, pepper: Salt and pepper per taste. I suggest mixing all other ingredients and doing some taste testing before adding salt and pepper.
Why You’ll Love This Recipe
- Easy to make
- Comforting meal
- Customizable
Equipment and Tools Needed
- Measuring cups and spoons
- Knife
- A couple of bowls for boiling eggs and mixing the salad
- Cutting board
Instructions
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 ¼ 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 tablespoon 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, this tuna egg salad is right in the middle when it comes to mayo – not too dry and not overkill with the mayo amount. Add salt and pepper per taste.
How to Serve
- 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.
Storage
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
- Phyllo Potato Pie
- Savory Sandwich Cake
- Gibanica – Serbian Cheese Pie
- Ham and Cheese Puff Pastry Turnovers
- Puff Pastry Garlic Flatbread – 2 Ways
- Crustless Ham and Cheese Quiche
- Homemade Crepes Recipe
- Avocado Toast with Balsamic Glaze
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Recipe
Tuna Egg Salad
Ingredients
- 2 canned tuna in olive oil
- 2 hard-boiled eggs
- ¼ large cucumber
- 2 green onions
- 7 tablespoon mayo
- A squeeze of fresh lemon juice (⅓ of the lemon)
Instructions
- Boil two eggs. I usually boil them for 8-9 minutes, then put them in an 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 ¼ of large cucumber or ½ of a medium cucumber.
- Add drained tuna, cucumber, eggs, and green onions into a medium-sized bowl. 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 tablespoon 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 overkill 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.
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