Cool and creamy tuna and egg salad combines two keto favorites in one.
Hard-boiled eggs and tuna are mixed into a creamy filling made with mayo, mustard, dill pickle, and some savory seasonings.
Holly Tuna Egg Salad Highlights
- Flavor: Creamy, savory, and tangy! Add in a touch of dill for freshness and some crunch from the celery.
- Prep Note: Make ahead and it’ll be ready for lunches all week, or share at a picnic or potluck.
- Time-Saving Tip: Double (or triple!) up on hard-boiled eggs for quick protein snacks all week long!
- Serving Suggestion: This tuna egg salad will be your new go-to tucked into a low-carb wrap, on top of a bed of lettuce, in a sandwich, on keto crackers or cloud bread.
Simple Ingredients
Tuna: Packed in oil or water makes no difference since the tuna will be drained. Be sure to flake the tuna with a fork before using to break up any larger pieces.
Eggs: Keep hard-boiled eggs on hand so they’re extra cold for this recipe. If time is short, you can buy them pre-cooked and peeled.
Filling: Mayo, celery, green onion, pickles, and mustard provide a crunchy base with loads of savory flavor. Full-fat mayonnaise is recommended but it can be swapped out for Greek yogurt for fewer calories and a tangier flavor.
Mix-It-Up Magic
- Swap out relish for pickles if you don’t feel like dicing a whole pickle, and swap the celery for red or green bell pepper.
- Dijon, honey mustard, or a stone ground mustard will add new depths of flavor as well. Add a spicy kick with a few dashes of Tabasco or some red pepper flakes added to the mix.
- Canned salmon makes a good substitute for the tuna.
How to Make a Tuna and Egg Salad
- Hard-boil and peel the eggs.
- With a fork, mash the eggs.
- Stir in the remaining ingredients (except tuna). (Full recipe below.)
- Gently mix in the tuna and serve as desired.
Storing Leftovers
Keep leftover tuna and egg salad in a covered container in the refrigerator for up to 5 days. Stir and adjust the seasonings before serving. Mayonnaise turns to a liquid after thawing, so freezing is not recommended.
More Tasty Salad Creations
Did you enjoy this Tuna and Egg Salad recipe? Leave a comment and rating below.
Tuna and Egg Salad
Equipment
Ingredients
- 2 eggs
- 5 ounces tuna well drained
- ½ cup mayonnaise
- 1 rib celery finely diced
- 1 green onion thinly sliced
- 2 tablespoons dill pickle chopped fine
- 1 teaspoon yellow mustard
- ¼ teaspoon dried dill weed or 1 teaspoon fresh dill
- salt & pepper to taste
Instructions
- Place eggs in a saucepan, cover with cold water, and bring to a boil over medium heat. Once water reaches a rolling boil, turn off heat and cover pot. Keep eggs covered in the hot water for 15 minutes.
- Remove eggs from hot water and place in a bowl filled with ice and water. Once the eggs are cool enough, peel them and place in a bowl
- Use a fork to mash the eggs. Add mayonnaise, celery, green onion, pickle, mustard, dill weed, salt and pepper. Mix well.
- Gently fold in the tuna.
- Serve in lettuce cups, over salad or wrapped in low carb tortillas.
Notes
- Keep tuna salad covered in the refrigerator for 3-5 days.
- This recipe includes mayonnaise so freezing in not recommended.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Tuna and Egg Salad recipe
Delicious! I’ll make tuna salad this way from now on! Thanks
So happy you enjoyed it, Audra!
I used the 9 oz can of tuna and drained off all the water. I stayed with the rest of ingredient list as posted. I omitted celery. It was really good.
Glad you enjoyed it, Craig.
I’ve made this twice now since last week. First time I doubled it and the second time I tripled it! It is so good!! Nice to have for a quick lunch. The only thing is I can’t find how much a serving is. Thank you for this recipe!!!
That makes me so happy to hear, Angela!
My go to recipe!
So happy you enjoyed it, Audra!
Delish!
Thank you! I am glad you enjoyed it.