Tuna and Egg Salad

The aroma of freshly boiled eggs mixes with the savory scent of tuna and crunchy pickles, creating a delightful dish that’s perfect for any occasion. This Tuna and Egg Salad comes together in just 20 minutes and is celebrated for its creamy texture and bold flavors. It works wonderfully as a quick lunch or a hearty snack that keeps you satisfied.

This recipe is perfect for those busy weekdays or laid-back weekends when you want something delicious without spending hours in the kitchen. You can make it ahead of time and store it in the refrigerator, allowing the flavors to meld beautifully.

Why You’ll Love This Recipe

• The hard-boiled eggs add a rich creaminess that elevates the dish.
• It combines pantry staples, making it quick and easy to whip up.
• The mayo and Greek yogurt create a tangy dressing that binds it all together.
• Perfect for meal prep—enjoy it for days without losing freshness.

What You’ll Need

Gather these ingredients for a delicious Tuna and Egg Salad.

For the Salad

• 4 eggs
• 2 cans tuna, drained (5oz each)
• ¼ cup chopped dill pickles or relish
• ½ tsp kosher salt
• ½ tsp garlic powder
• ½ tsp dried dill
• ¼ tsp black pepper

For the Dressing

• ¼ cup Greek yogurt
• 2 tbsp mayonnaise
• 2 tsp Dijon mustard
• ⅛ tsp smoked paprika

Note: Greek yogurt provides a lighter option instead of mayo.

Substitutions & Swaps

• Use all mayo instead of Greek yogurt for a richer taste.
• Swap dill pickles for sweet relish for a different flavor.
• Can substitute Dijon mustard with yellow mustard.
• Try different seasoning blends for varied flavors.

How to Make It

This recipe is straightforward and quick.

1. Hard boil eggs

Bring a small pot of water to a boil and carefully place eggs in the boiling water. Continue to boil for 10 minutes before immediately transferring to an ice bath.

2. Chill eggs

Keep in an ice bath for at least 5 minutes before peeling.

3. Prepare tuna

Open and drain the cans of tuna.

4. Chop ingredients

Chop peeled hard-boiled eggs and place in a mixing bowl with the tuna, chopped pickles, Greek yogurt, mayonnaise, Dijon mustard, salt, garlic powder, black pepper, and smoked paprika.

5. Mix together

Mix everything together thoroughly, breaking up the tuna as you mix. Serve immediately or chill in the refrigerator and serve.

How to Store It

Fridge: store for up to 3 days in an airtight container.
Freezer: no, it affects texture and taste.
Reheat: not recommended, best served chilled.

Tips for Best Results

• Use fresh eggs for easier peeling after boiling.
• Customize with your favorite herbs for a personal touch.
• Adjust the salt levels to suit your palate.

Serving Suggestions

• Serve on a bed of leafy greens for a light meal.
• Pair with whole-grain crackers for a crunchy side.
• Enjoy as a sandwich filling with your choice of bread.