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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
Servings: 4
Course: Salad
Cuisine: American
Calories: 398
Ingredients Equipment Method

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

Equipment

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

Method
 

  1. Drain the tuna cans and place the tuna in a mixing bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Taste and adjust seasoning if necessary.
  7. Garnish with freshly chopped parsley.
  8. 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.