Classic Tuna & Egg Salad

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One of my favorite things to make, especially on the weekend, is tuna & egg salad. It’s really hearty and makes enough for 4-6 sandwiches. Perfect on the weekend when everyone is busy running around.

Classic Tuna & Egg Salad

Tuna & Egg Salad Sandwich ~ Tuna Salad Recipe ~

I like to use all white meat tuna packed in water. I keep a couple of cans on hand in the pantry so this can easily be made at a moments notice. Oh, but yeah, you have to boil eggs, so there’s that. You can make the tuna salad without the eggs, but then it’s just not as good. So while you’re doing laundry, or some other weekend task, boil a handful of eggs. Heck you can boil them days ahead and snack on the leftovers.

Tuna Salad in Bowl ~ Tuna & Egg Salad Recipe ~

This is great for all you low carb lovers alone, or on a bed of lettuce. Of course, my favorite way to eat it is on two pieces of multi-grain toasted bread. If I’m really feeling decadent, I’ll make a tuna melt by splitting a bagel in a half, and toasting it. Then you spread on the tuna and egg salad, topped each bagel half with a piece of provolone cheese. Then stick them under the broiler until the cheese is all melted and gooey. Yum.

Great served with crunchy dill snacking pickles.

Classic Tuna & Egg Salad

Prep time: 

Total time: 

Serves: 4-6

  • 1 - 12 oz can solid white tuna
  • 4 - large hard-boiled eggs
  • 2 - tablespoons of mayonnaise
  • ½ teaspoon of celery seed
  • salt and pepper to taste
  1. Drain the tuna and place in a large bowl.
  2. Peel and dice the eggs, add to the tuna.
  3. Add mayo, celery seed and salt and pepper.
  4. Mix well. Serve or refrigerate until needed.


This classic tuna & egg salad recipe is great on toast or alone as a salad. Basic flavors and simple ingredients that you probably already have on hand.

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About Patti Estep

Patti is the creator of Garden Matter, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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  1. This is a favorite for me because I can make a batch and eat it for lunch for two or three days. Sometimes I also add avocado and fresh basil is also wonderful.

  2. I add chopped celery to mine for some crunch and mustrd for a little punch.
    This and egg salad are my go to’s for a tea with friends or coffee hour platter for church.
    Just slice off the bread crusts, quarter the slices diagonally and serve them open face.

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