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A close-up shot of the completed tuna salad in a white serving bowl on the white marble cooktop. The creamy mixture is garnished with freshly chopped parsley, and a spoon rests on the side, ready to serve.

Tuna Salad Recipe With Egg

This Tuna Salad with Egg is a quick, protein-packed meal that combines creamy, tangy, and crunchy elements. Perfect for busy days, it’s both healthy and satisfying in just 10 minutes!
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 4
Calories 398 kcal

Equipment

  • Mixing bowl
  • Knife
  • Cutting board
  • Spoon or spatula
  • Measuring spoons
  • Can opener

Ingredients
  

  • 1/2 cup Mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp Fresh parsley
  • 1/2 tsp Paprika
  • 1/8 tsp Sea salt to taste
  • 1/8 tsp Black pepper to taste
  • 3 5- oz cans Tuna drained; I used a combination of chunk light and solid white albacore
  • 1/4 cup Celery finely chopped
  • 2 tbsp Pickles finely chopped
  • 2 tbsp White onion minced
  • 4 large Hard boiled eggs diced

Instructions
 

  • Drain the tuna cans and place the tuna in a mixing bowl.
  • Dice the hard-boiled eggs and add them to the bowl.
    A close-up shot of a wooden cutting board on a white marble cooktop, with hard-boiled eggs neatly diced. A sharp knife rests beside the diced eggs, with eggshell fragments scattered in the background.
  • Finely chop celery, pickles, and white onion, then add to the mixture.
    A close-up shot of the same wooden cutting board on a white marble cooktop, now with finely chopped celery, pickles, and minced white onion arranged in small piles. A knife and extra pickles are visible in the background.
  • In a small bowl, combine mayonnaise, Dijon mustard, paprika, salt, and black pepper.
    A close-up shot of a small glass bowl on a white marble cooktop, containing mayonnaise, Dijon mustard, paprika, sea salt, and black pepper. A metal whisk is mid-stir, blending the creamy dressing.
  • Pour the dressing over the tuna mixture and stir to combine evenly.
    A close-up shot of a large glass mixing bowl on a white marble cooktop, with tuna, diced eggs, chopped celery, pickles, and onion inside. A wooden spoon rests in the bowl, ready to mix the ingredients together.
  • Taste and adjust seasoning if necessary.
  • Garnish with freshly chopped parsley.
  • Serve chilled or at room temperature.
    A close-up shot of the completed tuna salad in a white serving bowl on the white marble cooktop. The creamy mixture is garnished with freshly chopped parsley, and a spoon rests on the side, ready to serve.