Tuna ‎Salad ‎With ‎Egg

Nostalgic, comforting and packed with protein, my Mom’s simple and delicious Tuna Salad made with egg and dill pickles is a family favorite. Not only is it healthy, it’s also versatile! Perfect for filling sandwiches, adding protein to a mixed green salad, or for scooping up with crackers, this is a recipe you’re sure to play on repeat.

Growing up, we didn’t eat seafood very often, but my Mom’s tuna egg salad was the exception to that rule. It was her go-to quick meal, especially during the Lenten season and in the summer months when turning on the oven was unbearable. Now that I’m a mom myself, this easy recipe has become a staple for packed lunches and road trips.

WHY I LOVE THIS RECIPE

You know those recipes that take you back to a simpler time? This classic tuna salad recipe is definitely one of those. As soon as I take a bite, I’m immediately transported back to my Mom’s kitchen table. It’s creamy, crunchy, filling, and healthy, so I feel good about feeding it to my kids, too.

This classic tuna salad is also lightening quick to throw together! It’s ready in minutes and always handy to have when hunger strikes. This recipe is one where you probably already have everything on hand. Simple ingredients come together to create a delicious meal that is much more than the sum of its parts. The fact that it is something that both kids and adults like just adds to the magic, if you ask me!

Throughout the years my Mom has made her tuna egg salad a bit healthier by swapping in some yogurt for mayonnaise. This recipe still has a *bit* of mayo – because who doesn’t love that creamy and nostalgic flavor – but the tangy yogurt, mustard, and lemon pepper also really shine through. Celery adds crunch, dill pickles add a briny, herby kick and chopped onions give a nice bite.

And if you’ve never tried adding eggs to your tuna salad, I’m here to convince you that it’s simply the best. Not only do you get an extra hit of protein, but the boiled egg yolks add an extra layer of creamy goodness that is to die for. Seriously folks. Tuna egg salad = the BEST tuna salad in town. Mama knows best.

I also happen to love how easy it is to customize this recipe to your preferences. If you’re making this recipe for the adults, I also like to add in some chopped jalapeños for a bit of heat. They are not necessary (and I don’t recommend them for tiny kiddos), but chile peppers are always a favorite in my kitchen.

HOW TO MAKE THE BEST TUNA SALAD

This recipe is super quick and easy to throw together. First, prepare your ingredients. Hard boil your eggs, then peel and chop them. Small dice your onion, pickles, and celery. Drain your tuna.

To drain tuna, cut the can lid with the can opener then turn upside down and press down on the tuna with the lid to remove excess liquid. If all you have is oil-packed tuna, you can always add it to a fine-mesh sieve, rinse with cold water, and press with a spatula to extract all of the liquid out of the fish.

Next, add your tuna to a mixing bowl and flake with a fork. Add the remaining ingredients and stir to combine. Season to taste with lemon pepper and salt. It tastes even better if you refrigerate it for a couple hours, but I usually just eat it immediately, straight out of the bowl. I can’t help it, it’s so good.