Best Healthy Tuna Egg Salad – 10 Minute Recipe

This wholesome Tuna Egg Salad has quickly become my go-to for a protein-packed lunch or snack that’s both filling and full of nutrients. It’s a lovely mix of tuna and eggs tossed in a creamy, tangy dressing with a pop of pickle relish and crisp red onion for texture. This salad is perfect if you’re following Paleo, low-carb, gluten-free, dairy-free, or Whole30 eating plans.

During busy weekdays, I always want something quick, easy, and loaded with protein and fiber for lunch or a snack. This tuna egg salad hits the mark perfectly — it’s hearty, nourishing, and you can easily add it to a bed of greens, paired with cucumbers, or served alongside whole grains to bump up the fiber. And yep, the flavor absolutely knocks it out of the park!

It comes together in about 10 minutes, especially if you have your hard-boiled eggs ready to go (I always keep some in the fridge). Just peel and chop the eggs, mix up a creamy dressing, then fold everything together with the tuna, relish, and diced onions. It’s a satisfyingly simple salad you can dig into right away or stash for later.

If you want something quick that packs a punch of protein and big flavors for lunch or a snack, this Tuna Egg Salad is a winner. It’s one of my daily go-tos — tender tuna flaked and mixed with chopped hard-boiled eggs, all tossed in a creamy, tangy dressing with the zing of pickle relish and crisp red onion for extra crunch. When your eggs are prepped ahead, you’re done in about 10 minutes. Best of all, it fits into Paleo, low-carb, gluten-free, dairy-free, and Whole30 (with compliant mayo) diets.

Here’s what you’ll find below:

• A short list of simple, pantry-friendly ingredients including tuna, eggs, mayo, Dijon, relish, and onion plus seasoning.
• Easy, step-by-step instructions that take just 10 minutes if your eggs are ready.
• Tasty serving ideas — over a salad, on toast, tucked in a wrap, or eaten with fresh veggies — plus swap tips like using avocado mayo or Greek yogurt.
• My best tips for getting the perfect texture and flavor, plus how to make ahead and store so you have grab-and-go meals all week.
• A detailed printable recipe card with exact amounts and instructions at the bottom of this post.

Why This Salad Shines

This Tuna Egg Salad is a recipe you’ll keep coming back to — it comes together in no time, offers plenty of protein, and is honestly just so satisfying. The mix of flaky tuna and creamy chopped eggs is filling without feeling heavy, and the dressing with Dijon, paprika, and pickle relish brings bright, fresh flavor that you’d usually expect from a restaurant, but without all the fuss.

• Ready in a flash — truly a 10-minute meal or snack when you plan ahead with the eggs; if you love quick meals, try our 10 Minute Healthy Tuna Salad.
• Packed with protein — tuna and eggs work together to keep you full and help muscle recovery.
• Diet-friendly — naturally fits Paleo, low-carb, gluten-free, dairy-free, and Whole30 (with compliant mayo).
• Super versatile — great over greens, in wraps, on toast, or alongside crunchy veggies like this Crunchy Broccoli Salad.
• Make-ahead friendly — prep all or part of it and store up to 3 days for quick weekday meals.
• Customizable — swap in avocado mayo or Greek yogurt, add crunchy veggies or fresh herbs, and tweak seasonings to your taste.

Ingredients You’ll Need

• ⅓ cup mayo
• ½ tablespoon dijon mustard
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• Salt and pepper – to taste
• 2 (3.5oz) cans tuna – drained well and flaked with a fork
• 3 chilled hard-boiled eggs – peeled and chopped
• ¼ cup chopped red onion
• 2 tablespoon pickle relish

Prepare and Toss the Salad

1. Peel and roughly chop chilled hard-boiled eggs.
2. Drain canned tuna well and flake with a fork to break into small pieces.
3. In a medium-large bowl, whisk together 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 until creamy.
4. Add the flaked tuna, chopped eggs, 1/4 cup chopped red onion, and 2 tablespoons pickle relish to the bowl with the dressing.

5. Gently fold with a fork or rubber spatula until everything is evenly coated and the salad remains chunky.

   

6. Taste and adjust seasoning or texture, adding more salt, pepper, Dijon, relish, or mayo as desired.

Tips for Best Flavor and Texture

• Choose quality tuna – Look for wild-caught tuna packed in water or olive oil for the best flavor. I prefer albacore white tuna that’s low-sodium and sustainably sourced.
• Get the egg texture just right – Hard-boiled eggs work great here since they’re firm but creamy and easy to chop. If you like a softer bite, medium-boiled eggs also work well.
• Boost the flavor – I love the mix of paprika and garlic powder for seasoning, but fresh herbs like parsley, dill, or chives add a lovely bright note. If you enjoy a little heat, try this Japanese-style spicy tuna salad for a chili-forward spin.
• Don’t overmix – Fold gently so the salad stays chunky and not runny or mushy.
• Skip the yolks if you want – If you prefer, you can remove the egg yolks easily with a small spoon and just use the whites for a lighter salad.

• Over greens – Serve on a bed of fresh leafy greens for a healthy, low-carb lunch that keeps you full for hours. For a no-mayo, herb-forward variation that’s perfect over greens, try this Mediterranean tuna salad (no mayo).
• In a wrap – Pack it into your favorite whole grain wrap for a heartier on-the-go meal.
• On whole grain toast – We love turning this into a tuna melt by adding some cheese and toasting it up on whole grain bread.
• As a snack – Pair this tuna salad with crunchy veggies like cucumber, peppers, or carrots for a quick, nutritious snack.

Ways to Customize the Salad

• Swap mayo for Greek yogurt to add protein and lighten things up a bit.
• Throw in extra crunch with diced celery or cucumber, or sweet corn—our tuna salad with corn shows how well it works.
• Add chopped nuts like pecans or almonds for a nutty twist and texture. For extra protein and heft, you can also fold in chickpeas, as in our healthy tuna garbanzo bean salad.
• Kick up the heat with a splash of hot sauce mixed in.
• Make it Keto-friendly by using unsweetened pickle relish.

Storage and Make-Ahead Guide

To prep this tuna egg salad ahead, boil, peel, and chop your eggs, and drain the tuna thoroughly. Keep the dressing and the tuna mixture separate in airtight containers in the fridge. When you’re ready to eat, combine everything fresh for maximum flavor. This way, you can enjoy quick meals or snacks throughout the week, safely stored for 3-5 days. For easy lunches, pair portions with a make-ahead high-protein broccoli cheddar soup, or round out breakfasts with an easy high-protein cottage cheese egg bake.

• Store any leftover salad in a sealed container in the fridge for up to 3 days. Give it a good stir before serving to bring back the flavor.
• I don’t recommend freezing this salad — the texture changes and it won’t taste fresh.
• If you’re serving it at a gathering or picnic, keep the salad chilled on ice. Toss it if it’s been out for more than 2 hours to keep everyone safe.

Answers to Common Questions

What’s the best type of tuna to use here?

Look for solid white albacore or chunky light tuna that’s wild-caught and packed in water or olive oil. That’s what gives the best flavor and texture for this salad.

Is this tuna salad gluten-free?

This recipe as written is gluten-free. Most canned tuna is naturally gluten-free, but always check the label because some brands add fillers with wheat. Also be sure any additional ingredients you use (like mayo or relish) are gluten-free if needed.

Can I swap canned chicken breast for tuna?

Absolutely! Canned chicken or salmon both work beautifully in this salad. Prefer a more classic version? Try our Irresistible Tuna Salad.

Why do tuna salads at restaurants taste so much better?

Chefs often use top-quality tuna and richer mayo than the average grocery store brand. That said, this recipe comes super close to restaurant quality with lots of flavor and great texture, so give it a try — you might be happily surprised!

Did you give this tuna egg salad a try? I’d love to hear how it turned out for you! Please leave a rating and share your thoughts in the comments below.