Dinner

Creamy Tuna and Egg Salad Recipe

ByNoah Steele October 19, 2025October 19, 2025

Introduction

This creamy tuna and egg salad is a quick, healthy, and delicious meal that can be whipped up in minutes. Packed with protein and fresh veggies, it makes a perfect lunch or light dinner option.

A close-up of a white speckled bowl filled with a fresh salad showing distinct layers: the bottom layer has light pink chunks of chicken, the middle layer has bright yellow corn kernels and small pieces of purple onion, and the top layer has vibrant green cucumber slices and chopped parsley all mixed together. The textures range from soft chicken to crisp vegetables, and the salad looks colorful and fresh. The bowl is placed on a white marbled surface with a blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can tuna (in water or oil, drained)
2 eggs (hard-boiled and chopped)

1/4 cup red onion (finely diced)
1/2 cucumber (chopped)

1/4 cup sweet corn (optional)
1 tbsp fresh parsley (chopped)

2 tbsp mayonnaise (or Greek yogurt)
1/2 lemon (juiced)
1/4 tsp salt (to taste)

1/8 tsp black pepper (freshly ground)

Instructions

Step 1: Boil the eggs for 10–12 minutes. Once cooked, transfer them to an ice bath to cool, then peel and chop them.
Step 2: In a bowl, combine the drained tuna, chopped eggs, cucumber, red onion, sweet corn (if using), and parsley.

Step 3: In a separate bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper until smooth.
Step 4: Pour the dressing over the salad mixture and gently stir until everything is evenly coated.
Step 5: Serve immediately or chill the salad for 15–30 minutes to allow the flavors to meld for a deeper taste.

Tips & Variations

Swap mayonnaise for Greek yogurt for a lighter, tangier dressing.
Add chopped celery or dill for extra crunch and flavor.
Serve the salad on a bed of greens or stuffed inside a pita for a satisfying meal.

For a spicy kick, mix in a pinch of cayenne pepper or a dash of hot sauce.

Storage

Store the tuna and egg salad in an airtight container in the refrigerator for up to 2 days. Give it a good stir before serving. It’s best enjoyed chilled but can be served at room temperature as well. Avoid freezing as the texture may change.

How to Serve

A close-up image of a salad in a white speckled bowl on a white marbled surface, showing layers of cut pieces of light pink cooked chicken, bright yellow corn kernels, small chunks of light green cucumber with dark green skin, diced purple onion, and finely chopped fresh green herbs scattered on top, all mixed together with a fresh, slightly wet texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna in oil instead of water?

Yes, canned tuna in oil can be used and will add a richer flavor. Just be sure to drain the excess oil before mixing.

How long do hard-boiled eggs last in the salad?

When combined in the salad, the eggs remain fresh for about 2 days refrigerated. For best quality and safety, consume the salad within this timeframe.