Classic Tuna Egg Salad (Creamy, Protein-Packed & Easy to Make)

Classic tuna egg salad made with eggs, tuna, mayo, honey mustard, celery, and pickles. A creamy, protein-packed lunch idea.

There’s something timeless about a classic tuna egg salad. It’s the kind of recipe that feels familiar, comforting, and endlessly practical—perfect for busy weekdays, quick lunches, or light dinners when you want something nourishing without much effort. With pantry staples like canned tuna and eggs, this recipe comes together fast while still delivering big flavor and satisfying protein.

This creamy tuna egg salad strikes the perfect balance between savory, slightly sweet, and tangy thanks to the combination of mayo, honey mustard, crisp celery, and sweet pickles. Whether you spoon it onto toast, tuck it into a sandwich, or enjoy it straight from the bowl, this recipe is proof that simple ingredients can still feel exciting and crave-worthy.

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Why You’ll Love This Recipe

This classic tuna egg salad is a go-to for so many reasons:

• Quick & Easy: From start to finish, this recipe takes about 15 minutes—especially if your eggs are already boiled.
• High in Protein: Between the tuna and eggs, this dish is naturally protein-packed and keeps you full longer.
• Customizable: Adjust the creaminess, sweetness, or tang to suit your taste preferences.
• Great for Meal Prep: It stores beautifully in the fridge, making it ideal for lunches throughout the week.
• Family-Friendly: Mild, creamy flavors make this a hit with both kids and adults.

If you’re looking for a reliable lunch option that feels nostalgic but still fresh, this recipe checks all the boxes.

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A Breakdown of the Ingredients

Let’s take a closer look at what makes this tuna egg salad so delicious:

Tuna

Canned tuna is the base of this recipe. Use tuna packed in water for a lighter option, and be sure to drain it well to prevent a watery salad. Albacore tuna offers a firmer texture, while chunk light tuna is softer and more budget-friendly.

Hard-Boiled Eggs

Chopped hard-boiled eggs add richness, texture, and extra protein. They help balance the saltiness of the tuna and create that classic creamy salad feel.

Mayonnaise

Mayonnaise binds everything together and provides creaminess. Start with a small amount and add more as needed to reach your desired consistency.

Honey Mustard

Honey mustard adds a subtle sweetness and tang that elevates the flavor without overpowering the dish. You can adjust the amount depending on how sweet or zesty you like your salad.

Celery

Finely chopped celery adds crunch and freshness, helping to balance the creamy ingredients.

Sweet Pickles

Sweet pickles bring a pop of sweetness and acidity, giving the salad that irresistible classic deli-style flavor.

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How to Make Classic Tuna Egg Salad

This recipe is as straightforward as it gets, making it perfect for beginner cooks or anyone short on time.

• Flake the Tuna:
  In a medium mixing bowl, add the drained tuna and gently flake it with a fork.
• Add the Mix-Ins:
  Stir in the chopped hard-boiled eggs, finely chopped celery, and sweet pickles.
• Make It Creamy:
  Add mayonnaise and honey mustard to taste. Stir until everything is well combined and creamy.

• Taste & Adjust:
  Add more mayo if you prefer a creamier texture or more honey mustard for extra sweet-tangy flavor.
• Serve or Chill:
  Enjoy immediately or refrigerate for 30 minutes to allow the flavors to meld.

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How to Store the Recipe

Classic tuna egg salad stores well, making it a great meal prep option.

• Refrigerator: Store in an airtight container for up to 3–4 days.
• Stir Before Serving: Give it a quick stir before serving, as ingredients may settle slightly.
• Do Not Freeze: Freezing is not recommended, as mayo and eggs don’t thaw well and can become watery.

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Tips for Making the Best Tuna Egg Salad

• Drain Thoroughly: Make sure both the tuna and pickles are well drained to avoid excess moisture.
• Chop Finely: Finely chopping celery and pickles ensures balanced flavor in every bite.
• Adjust to Taste: Everyone likes their tuna salad a little differently—don’t be afraid to tweak the mayo and honey mustard.
• Add Extras (Optional): Fresh herbs like dill or parsley, a pinch of black pepper, or a squeeze of lemon juice can add extra brightness.
• Use It Creatively: Serve it on toast, in a wrap, over mixed greens, or with crackers for dipping.

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FAQs

Can I make tuna egg salad ahead of time?

Yes! This recipe is perfect for making ahead. In fact, it often tastes even better after chilling for a bit as the flavors blend together.

Is tuna egg salad healthy?

This recipe is high in protein and can be part of a balanced meal. To lighten it up, you can use less mayo or substitute part of the mayo with Greek yogurt.

What can I serve with tuna egg salad?

Tuna egg salad pairs well with whole-grain bread, lettuce wraps, crackers, sliced veggies, or a simple side salad.

Can I make this without pickles?

Absolutely. If you don’t like pickles, you can omit them or substitute with relish, diced red onion, or capers for a different flavor profile.

How long does tuna egg salad last in the fridge?

Stored properly in an airtight container, it will last 3–4 days in the refrigerator.

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