Classic Egg and Tuna Salad for Sandwiches and Crackers

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 2 1/2 cups)
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 35 minutes

Quick Ingredients

• 4 large eggs
• 2 cans tuna in water (5 ounces each), drained well (about 9 ounces drained total)
• 1/3 cup mayonnaise
• 1 teaspoon Dijon mustard
• 2 teaspoons lemon juice
• 1/3 cup finely diced celery
• 2 tablespoons minced red onion
• 1 tablespoon dill pickle relish
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon sweet paprika, plus more for serving (optional)
• 1 tablespoon chopped fresh parsley (optional)

Do This

• 1) Hard-boil eggs: cover with cold water by 1 inch, bring to a rolling boil (212°F/100°C), cover, turn off heat, rest 12 minutes.
• 2) Ice-bath eggs 10 minutes; peel and chop.
• 3) Drain tuna very well and flake with a fork.
• 4) Stir mayo, Dijon, lemon juice, salt, pepper, and paprika in a bowl.
• 5) Fold in tuna, chopped eggs, celery, onion, and relish (plus parsley if using).
• 6) Taste and adjust seasoning; chill 15 minutes for best flavor (optional).

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Why You’ll Love This Recipe

• Fast and filling: A protein-rich salad that’s ready in about half an hour.
• Perfect texture: Creamy, but still chunky with egg, flaky tuna, and crisp celery.
• Simple pantry ingredients: No special equipment or hard-to-find items.
• Great for lunches: Excellent in sandwiches, wraps, lettuce cups, or with crackers.

Grocery List

• Produce: celery, red onion, lemon, fresh parsley (optional), lettuce and tomato for serving (optional)
• Dairy: none
• Pantry: tuna in water (canned), mayonnaise, Dijon mustard, dill pickle relish, kosher salt, black pepper, sweet paprika, sandwich bread or crackers (optional)

Full Ingredients

For the Egg and Tuna Salad

• 4 large eggs
• 2 cans tuna in water (5 ounces each), drained very well (about 9 ounces drained total)
• 1/3 cup mayonnaise
• 1 teaspoon Dijon mustard
• 2 teaspoons fresh lemon juice
• 1/3 cup finely diced celery (about 1 large rib)
• 2 tablespoons minced red onion
• 1 tablespoon dill pickle relish
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon sweet paprika (plus more for garnish, optional)
• 1 tablespoon chopped fresh parsley (optional)

For Serving (Optional)

• 8 slices sandwich bread (or 4 rolls/croissants) and/or sturdy crackers
• Lettuce leaves and sliced tomato

Step-by-Step Instructions

Step 1: Hard-boil the eggs

Place the 4 eggs in a small saucepan in a single layer. Add cool water until the eggs are covered by at least 1 inch. Set the pan over high heat and bring to a rolling boil (212°F/100°C).

As soon as the water reaches a rolling boil, cover the pan with a lid, turn off the heat, and let the eggs stand for 12 minutes (keep the lid on).

Step 2: Cool, peel, and chop

While the eggs cook, fill a bowl with ice water. After 12 minutes, transfer eggs to the ice bath and cool for 10 minutes. This stops the cooking (for tender yolks) and makes peeling easier.

Peel the eggs, then chop them into bite-size pieces. For a classic salad texture, aim for a mix of small chunks and slightly larger pieces.

Step 3: Drain and flake the tuna

Drain the tuna very well to keep the salad creamy instead of watery. Press the tuna against the lid or a fine-mesh strainer to remove excess liquid.

Add tuna to a medium mixing bowl and flake it with a fork into small, bite-size pieces.

Step 4: Mix the creamy dressing

In the same bowl with the tuna (or in a small bowl first), add the mayonnaise, Dijon mustard, lemon juice, kosher salt, black pepper, and paprika. Stir until smooth and evenly combined.

This quick dressing step helps distribute seasoning without over-mixing the eggs later.

Step 5: Fold in eggs and crunchy add-ins

Add the chopped eggs, diced celery, minced red onion, and dill pickle relish to the bowl. If using, add the chopped parsley.

Use a spatula to fold everything together gently until just combined. Try not to mash the eggs; a light hand keeps the salad pleasantly chunky.

Step 6: Taste, adjust, and serve

Taste and adjust seasoning as needed: add a pinch more salt, another squeeze of lemon (1/2 teaspoon at a time), or a bit more black pepper.

Serve right away, or for the best flavor, cover and chill for 15 minutes in the refrigerator (40°F/4°C or below). Spoon onto sandwiches, tuck into lettuce leaves, or serve with crackers. If you like, finish with a light dusting of paprika on top.

Pro Tips

• For easier peeling: Cool the eggs fully in an ice bath for the full 10 minutes before peeling.
• Keep it from getting watery: Drain tuna very well and pat it lightly with paper towel if needed.
• Control the texture: Chop half the eggs finer and leave the rest chunkier for a balanced, classic bite.
• Don’t overdo the mix: Fold gently at the end so the eggs stay in pieces rather than turning pasty.
• Season after chilling: If you have time to chill it, taste again after 15–30 minutes; flavors sharpen as it rests.

Variations

• Deli-style crunch: Add 2 tablespoons finely diced dill pickles (instead of relish) and 1 tablespoon chopped fresh dill.
• Lighter (but still creamy): Replace 3 tablespoons of the mayonnaise with 3 tablespoons plain Greek yogurt.
• Spicy kick: Add 1 teaspoon hot sauce or 1/4 teaspoon cayenne, and swap paprika for smoked paprika.

Storage & Make-Ahead

Store egg and tuna salad in an airtight container in the refrigerator at 40°F/4°C or below for up to 3 days. For best sandwich results, keep the salad separate from bread and assemble right before eating to prevent sogginess. If the salad thickens after chilling, stir in 1–2 teaspoons of mayonnaise or lemon juice to loosen it. Do not freeze; the mayonnaise and eggs can become watery and grainy after thawing.

Nutrition (per serving)

Approximate (1/4 of recipe, not including bread or crackers): 280 calories, 22 g protein, 20 g fat, 2 g carbohydrates, 0 g fiber, 520 mg sodium. Values vary by brand of tuna, mayonnaise, and relish.