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Mom’s Tuna Salad Recipe with egg, mayo and celery is simple and delicious. This old fashioned tuna fish salad is perfect in a sandwich, lettuce wraps or with crackers.
Table of Contents
Classic Tuna Salad with Eggs
My family has always made tuna salad with hard-boiled eggs added. I used to think everyone made it this way! Eggs add protein, flavor and creaminess to the basic salad, so you don’t really need a lot of other ingredients.
Growing up, tuna was a staple for lunch and dinner, especially on Fridays and during Lent. We had cold tuna fish salad sandwiches or salad over crackers in the summer and tuna casserole or fried tuna patties in the winter. My aunt liked to serve tomatoes stuffed with tuna salad for a light lunch!
This is such an easy recipe for tuna salad that you can make in minutes, especially if you usually keep a few hard boiled eggs on hand. You can definitely jazz up the flavor by adding more spices, red onion, dill pickle or relish or a squirt of Dijon mustard or hot sauce. But even my picky kids like this old fashioned tuna salad just as it is!
Ingredients
You only need a few simple ingredients for this tuna egg salad recipe. Full amounts are in the printable recipe card below.
- Canned tuna — I like albacore tuna for salad, but you can use any type of tuna here. You can also use tuna in pouches.
- Eggs — I always make hard boiled eggs in the Instant Pot, but any method works.
- Celery — diced celery adds the perfect amount of crunch.
- Mayonnaise — for the creamy dressing
- Sea Salt and black pepper — to taste. Depending upon what type of tuna you use, you may not need to add salt.
How to Make Tuna Salad with Egg
First, drain and rinse the tuna in a colander. You can skip this step if you are using tuna that is not packed in liquid. Then, use a fork to break the tuna into smaller pieces if necessary,
Peel the eggs and chop them into small pieces. Then, add all of the ingredients in a mixing bowl, and mix until well combined. You can add more mayonnaise if you prefer an even creamier salad.
Storage
Store tuna salad in an airtight container in your refrigerator for 3-4 days. My husband uses the leftover salad to make a tuna melt with cheese! Be sure to refrigerate leftovers within 2 hours of serving. This salad does not freeze well.
Recipe Tip
Add more mayo for an even creamier salad. For a lighter, healthier tuna salad, sub greek yogurt for the mayo.
More Easy Salads
Be sure to try my easy chicken salad or this flavorful ranch chicken salad or classic egg salad next. And check out more easy salad recipes your family will love!
Tuna Salad Recipe with Egg
Ingredients
- 14 ounces canned tuna 2 cans
- 2 hard boiled eggs peeled and chopped
- 1 medium celery rib finely diced
- ½ cup mayonnaise
- pinch sea salt
- pinch black pepper
Instructions
- Drain and rinse tuna in a colander
- Flake into smaller pieces, if needed
- Add all ingredients to a large bowl, and mix well
- Refrigerate until ready to serve
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Easiest recipe for a good hearty sandwich! Love the egg added to it!
Thanks, Debbie. I’m so glad you enjoyed the salad!