This post may contain affiliate links. Please read our disclosure policy.
This Egg Salad Recipe is our go-to quick and protein-packed lunch that never disappoints. It’s a classic egg salad with a twist — we add flaky tuna, crisp red onion, fresh herbs, and a bit of dill pickle for tang. Creamy, satisfying, and full of flavor, it’s the perfect way to use up hard-boiled eggs with minimal effort.
You can pile it onto toast, tuck it into a wrap, or even scoop it onto salad greens for a lighter option. We love how easy it is to throw together, and it keeps really well for meal prepping ahead of busy days.
Why you’ll love it
- High in protein thanks to the eggs and tuna
- Creamy, flavorful, and easy to make
- Perfect for sandwiches, wraps, or on its own
- Great for meal prep
Helpful Tips
- Use slightly firm eggs so they chop cleanly without crumbling.
- A splash of hot sauce is amazing if you like it spicy!
- If you’re meal-prepping, store the salad in an airtight container for up to 3 days.
How to make it
Full details are in the recipe card below, but here’s a quick look:
- Start by boiling the eggs and cooling them in an ice bath. Then peel, slice, and separate the yolks from the whites.
- Mash the yolks with mayo, Dijon, and lemon juice until creamy.
- Chop the whites and mix with tuna, red onion, herbs, pickles (or jalapeños), and the yolk mixture.
- Stir until creamy and well combined.
Substitutions and variations
- Swap the tuna for canned salmon if you like
- Use Greek yogurt instead of mayo for more protein
- Add celery for crunch
- Stir in capers for a briny twist
What to serve with it
We love this egg salad with:
- Toasted bread or bagels
- Crackers for a quick snack
- Wrapped in lettuce leaves
- Alongside a green salad
Leftovers and storage
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a gentle stir before serving again. We don’t recommend freezing due to the mayo.
❓FAQs
Yes! Canned salmon works great in place of tuna and gives a slightly richer flavor.
Sure! You can swap in Greek yogurt or even mashed avocado for a lighter, creamy option.
Absolutely! Just prep and chill it, then serve within a couple of days for best freshness.
If you try this recipe, we’d love it if you could leave a quick rating and let us know what you think — it really helps us and other readers too!
Pin this now to find it later
Pin It
Egg Salad Recipe
Ingredients
- 6 eggs, room temperature
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 5-ounce can tuna, drained
- ¼ cup red onion, finely diced
- 2 tablespoons parsley, finely diced
- 2 tablespoons chives, finely diced
- 2-3 tablespoons dill pickles, or jalapenos, finely diced
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a pot of water to a boil. Lower the heat so the water is just simmering, then gently lower the eggs into the pot using a skimmer or spoon. Turn the heat back up and boil for 12 minutes.
- Once done, transfer the eggs to an ice water bath and let them cool completely, about 15 minutes.
- Peel the eggs and slice them in half. Carefully separate the yolks from the whites. Place the yolks in a large bowl and mash them with a fork. Add the mayonnaise, Dijon mustard, and lemon juice to the mashed yolks and mix until smooth.
- Roughly chop the egg whites and add them to the bowl along with the tuna, red onion, parsley, chives, and diced dill pickles (or jalapeños). Season with salt and pepper, and gently mix everything until well combined.
- Enjoy this creamy, protein-packed egg tuna salad on its own, as a sandwich filling, or in a wrap!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This egg salad is perfection. Creamy, tangy, and just the right amount of crunch from the pickles. Had it in a sandwich and then straight from the bowl. 😂
Haha, Lena—I totally eat it straight from the bowl too! Thank you for the sweet review!
This is hands down my new favorite egg salad. Super creamy with just the right amount of tang!
Yay, Denise! Thanks for the kind words. Always nice when a classic hits just right.
Simple, classic, and so creamy. I’ll never buy store-bought again.
That’s wonderful, Laura! Homemade egg salad really does taste so much fresher.
Creamy but light egg salad. Great on toasted sourdough; added celery for crunch.
Thanks, Ahmed!
Simple, classic, and delicious. I used it for sandwiches all week, and it never got old.
Thanks, Robert! Egg salad is such a timeless favorite—we’re glad you enjoyed it.