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Healthy tuna egg salad in a bowl garnished with fresh herbs

Healthy Tuna Egg Salad

A bright, creamy, and tangy salad featuring canned tuna and hard-boiled eggs, perfect for warm-weather picnics or a satisfying weeknight dinner.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dressing
  • ⅓ cup mayo May substitute with Greek yogurt.
  • ½ tablespoon Dijon mustard
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • to taste Salt and pepper
Salad Ingredients
  • 2 cans tuna (3.5 oz each) Drained and flaked.
  • 3 chilled hard-boiled eggs Peeled and chopped.
  • ¼ cup chopped red onion
  • 2 tablespoons pickle relish

Method
 

Preparation
  1. In a medium-large bowl, combine 1/3 cup mayo, 1/2 tablespoon Dijon mustard, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and a pinch of salt and pepper. Whisk or stir until a creamy, thick dressing forms.
  2. Drain the two cans of tuna thoroughly and add them to the bowl. Use a fork to gently flake the tuna so it mixes easily into the dressing.
  3. Fold in the 3 chilled hard-boiled eggs (peeled and chopped), 1/4 cup chopped red onion, and 2 tablespoons pickle relish. Toss gently to coat everything in the dressing without breaking the egg pieces too much.
  4. Taste the salad and add more salt and pepper if needed. Optionally brighten the flavor with a squeeze of lemon or a dash of hot sauce.
  5. Enjoy immediately over greens, on toast, or with crackers. For best flavor, refrigerate for 30 minutes to an hour.

Notes

For a lighter version, swap half the mayo for plain Greek yogurt. Add ingredients like chopped celery or capers for more texture. Store leftovers in an airtight container for 2-3 days. Freezing is not recommended.