Egg Salad Recipe

Creamy egg and tuna salad with dill pickles and herbs served in a white bowl – perfect for sandwiches or wraps.

5 from 5 votes

Egg Salad Recipe

This easy egg salad with tuna is creamy, protein-packed, and full of fresh herbs and crunchy pickles. Perfect for sandwiches, wraps, or a quick lunch!

Prep Time10

Cook Time15

Total Time30

Course: Sandwich Recipes

Cuisine: American

Keyword: egg salad, high protein egg salad

Servings:

Author: Tatiana

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

Store leftovers in an airtight container in the fridge for up to 3 days. Give it a gentle stir before serving again.

Nutrition