Perk up lunch with this easy Tuna Egg Salad recipe!

This creamy tuna salad with egg is perfect served as is, or as a low-carb sandwich wrapped in crisp lettuce cups.

It will be hard not to devour this flavorful salad with crunchy dill pickles that make the perfect companion to the mayonnaise, tuna, and egg.

plated Tuna Egg Salad with pickle slices

Easy Tuna And Egg Salad

  • Fall in love with this tuna salad! It’s low carb (keto) and packed full of protein and flavor.
  • Dress up that simple can of tuna with a few extra ingredients and be the envy at the office lunch table.
  • Crunchy pickles, creamy mayo, celery, and flavorful tuna are some of the easy-to-include ingredients.
  • Healthy, easy to make, and low in calories, this tuna fish salad is better than any high-carb macaroni salad.

This salad would be so good served with some air fryer kale chips, cucumber & onion salad, and keto crackers

tuna , eggs , mayonnaise , celery and dill to make Tuna Egg Salad

Ingredients And Variations

Tuna: Drain the water or oil from the tuna before mixing it into the salad. When purchasing the tuna make sure that it is chunk or flake. For added flavor purchase the tuna with added seasonings.

Pickles: Dill, Kosher, German, Polish, or overnight refrigerator pickles will do for this recipe. Just remember to chop them finely.

Variations:  In the place of pickles, use relish. And don’t hesitate to replace the yellow mustard with other flavored mustards like dijon, honey mustard, spicy brown, or whole grain mustard.

How To Make Tuna Salad With Eggs

Bring this tuna and egg salad to potlucks, picnics, or BBQs! It’s ready in minutes!

  1. Hard boil the eggs and peel.
  2. Dice the pickles, celery, and onions.
  3. Mash the eggs and mix them with the rest of the ingredients.
  4. Add the tuna (as per the recipe below).

Recipe Tips

  • Tuna salad will keep in an airtight container in the refrigerator for at least 3-5 days.
  • Make it ahead of time and have it ready for lunches all week, or to bring along to a potluck or BBQ.
  • Freezing may change the texture of the mayonnaise and is not recommended.
bowl of Tuna Egg Salad with a spoon

Low-Carb Sandwich Options

Tuna Egg Salad with pickles
5 from 33 votes↑ Click stars to rate now!
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Tuna Egg Salad

This low carb and keto friendly tuna salad with egg is protein rich and full of flavor!
Prep Time 15 minutes
Cook Time 5 minutes
Rest eggs in hot water 15 minutes
Total Time 35 minutes
Servings 4 servings
Author Holly


  • 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


  • 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 remaining ingredients (except for the tuna) and mix well.
  • Gently fold in the tuna.
  • Serve in lettuce cups, over salad or wrapped in low carb tortillas.


  • Nutrition is calculated without a serving vessel such as lettuce cups or tortillas.
  • Keep tuna salad covered in the refrigerator for 3-5 days. 
  • Freezing tuna salad changes the texture and is not recommended.
5 from 33 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 261kcal | Carbohydrates: 1g | Protein: 10g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 376mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Salad, Snack
Cuisine American

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plated Tuna Egg Salad with pickles and a title
plated Tuna Egg Salad and close up photo with writing


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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
See more posts by Holly

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  1. 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.

  2. 5 stars
    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!!!