Tuna Salad Recipe with Egg (Healthy, Low Carb & Easy)
This creamy tuna egg salad is packed with protein, ready in 10 minutes, and works perfectly for a healthy lunch, keto meal prep, or quick weeknight dinner.
The Tuna Egg Salad You'll Make on Repeat
Some recipes are just quietly reliable. This healthy tuna salad with egg is exactly that. It comes together in about 10 minutes, needs nothing more than pantry staples and a couple of hard boiled eggs, and delivers a lunch that is genuinely satisfying without feeling heavy. Whether you are eating low carb, tracking protein, or just trying to put something decent on the table fast, this one checks every box.
This is not your average mayo-heavy deli counter situation. The combination of flaked tuna, chopped hard boiled eggs, crunchy celery, sharp red onion, and a bright lemony dressing creates layers of flavor and texture that make every bite interesting. It is the kind of healthy tuna egg salad that people ask for again.
The quality of your ingredients genuinely shapes the final result here. A good canned tuna packed in water (or olive oil if you prefer richness), fresh lemon, and a real Dijon mustard all make a noticeable difference. Using the right tools for draining tuna and chopping cleanly helps too.
Why This Recipe Works So Well
There are a few things that set this easy tuna salad recipe with egg apart from the ones you might have grown up eating.
- The eggs add creaminess and body without needing a heavy amount of mayo, which naturally cuts calories while boosting protein.
- Dijon mustard and lemon juice bring brightness and tang that balance the richness of the yolks and mayo perfectly.
- Fresh dill is a small touch that makes the whole salad feel elevated and intentional rather than thrown together.
- The texture contrast between soft egg, flaked tuna, and crisp celery keeps things interesting in every forkful.
This is also a naturally low carb tuna salad recipe, making it ideal for anyone eating keto or simply watching their carb intake. Served on lettuce cups or with cucumber slices, it is a complete, nourishing meal with almost no carbohydrates at all.
Chef's Tip: Do not skip the ice bath for your hard boiled eggs. It stops the cooking immediately and prevents that grayish ring from forming around the yolk. It also makes peeling dramatically easier.
How to Serve Healthy Tuna Egg Salad
The beauty of this tuna and egg salad recipe is how versatile it is. Here are some of the best ways to eat it:
- Classic sandwich style on toasted sourdough or whole grain bread with butter lettuce and sliced tomato
- Low carb lettuce wraps using large romaine or butter lettuce leaves
- Stuffed avocado halves for an extra dose of healthy fat and a gorgeous presentation
- On crackers as a snack or light appetizer spread
- Straight from the bowl with a spoon, which we fully support
For meal prep, portion it into individual containers and store in the fridge for quick grab-and-go lunches throughout the week. This keto tuna egg salad holds up beautifully for up to three days.
Tips for the Best Tuna Salad with Eggs
A few small details that make a real difference:
Drain your tuna very well. Excess moisture will water down the dressing and make the salad soggy. Press hard against the can lid or use a fine mesh strainer and really squeeze it dry.
Chop your eggs with intention. Some people prefer a finer, more uniform chop for a smoother salad. Others like larger chunks for texture. Both are correct. Do what sounds good to you.
Taste before you serve. Canned tuna varies in saltiness from brand to brand. Always taste the finished salad and adjust salt, pepper, and lemon juice to your liking before it hits the plate.
Let it chill if you can. Even 20 to 30 minutes in the fridge before serving allows the flavors to come together and makes this healthy tuna salad recipe with egg taste noticeably more cohesive.
Make It Dairy-Free and Keto: Swap regular mayo for avocado mayo or even a spoonful of mashed avocado. The result is just as creamy, rich in healthy fats, and entirely whole food friendly.
Ready to mix up a bowl? Here is the complete recipe with exact measurements and step-by-step instructions:
Tuna Salad Recipe with Egg (Healthy, Low Carb & Easy)
This creamy tuna egg salad is packed with protein, ready in 10 minutes, and works perfectly for a healthy lunch, keto meal prep, or quick weeknight dinner.
Ingredients
- 2 cans canned tuna in water, 5 oz each, well drained
- 4 large eggs, hard boiled and peeled
- 3 tbsp mayonnaise, use light mayo or avocado mayo for a lighter option
- 1 tsp Dijon mustard
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely diced
- 1 tbsp fresh lemon juice, from about half a lemon
- 2 tbsp fresh dill, chopped, or 1 tsp dried dill
- 1/4 tsp garlic powder
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, freshly ground
Instruction
Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit for 10 to 12 minutes. Transfer eggs to an ice bath to cool completely, then peel and roughly chop.
Drain the canned tuna thoroughly using a fine mesh strainer or by pressing the lid firmly against the can. Transfer to a large mixing bowl and flake apart with a fork.
Add the chopped hard boiled eggs, diced celery, and red onion to the bowl with the tuna.
In a small bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, dill, garlic powder, salt, and black pepper until smooth.
Pour the dressing over the tuna and egg mixture. Fold everything together gently until evenly coated. Taste and adjust seasoning as needed.
Serve immediately on lettuce wraps, toasted bread, crackers, or stuff into an avocado half. For best flavor, refrigerate for at least 30 minutes before serving.
Equipment
- Medium saucepan
- Large mixing bowl
- Small mixing bowl
- Fine mesh strainer or colander
- Fork
- Chef's knife and cutting board
- Measuring spoons
Notes
Storing and Meal Prepping This Salad
This tuna salad with eggs is a meal prepper's best friend. Make a full batch on Sunday and enjoy it through Wednesday with zero reheating required.
Store it in an airtight container in the refrigerator for up to 3 days. Give it a stir before serving as some liquid may settle at the bottom. Do not freeze this salad. Mayo and hard boiled eggs both break down poorly in the freezer, and the texture will not recover on thawing.
If you are packing it for lunch on the go, keep the salad separate from any bread or crackers until you are ready to eat. This prevents sogginess and keeps everything tasting fresh.
Whether you are making this for a quick solo lunch or feeding a hungry family, this easy tuna egg salad recipe is the kind of dependable, craveable dish that earns a permanent spot in your weekly rotation.
