Prep Time: 15 minutes | Chill Time: 20 minutes | Total Time: 35 minutes | Servings: 4
Introduction
Creamy tuna egg salad recipe with hard boiled eggs, celery, green onions and dill pickles is a quick, protein-packed classic that's perfect for sandwiches, wraps, crackers, or a light lunch. Flaky tuna combines with tender hard-boiled eggs, crisp celery, fresh green onions, and tangy dill pickles in a creamy, flavorful dressing. It's simple to prepare, ideal for meal prep, and tastes even better after chilling. For the best texture and flavor, refrigerate the salad for at least 20 minutes before serving so all the ingredients can blend together beautifully.
Ingredients
- 2 cans (5 oz / 142 g each) tuna in water, drained well
- 4 hard-boiled eggs, chopped
- 2 celery stalks, finely diced
- 3 green onions, thinly sliced
- 1/4 cup (40 g) dill pickles, finely chopped
- 1/2 cup (120 g) mayonnaise
- 2 tablespoons (30 g) plain Greek yogurt (optional)
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (5 ml) pickle juice
- 1/2 teaspoon (3 g) kosher salt
- 1/4 teaspoon (1 g) freshly ground black pepper
- 2 tablespoons (8 g) chopped fresh parsley
Step-by-Step Instructions
- Prepare the ingredients. Drain the tuna well and flake it into a large bowl. Chop the hard-boiled eggs, dice the celery, slice the green onions, and finely chop the dill pickles.
- Make the dressing. In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, pickle juice, salt, and black pepper until smooth and creamy.
- Combine everything. Add the chopped eggs, celery, green onions, pickles, and parsley to the tuna. Pour the dressing over the top.
- Mix gently. Fold the ingredients together until evenly coated, keeping the eggs slightly chunky for the best texture.
- Adjust the seasoning. Taste the salad and add more lemon juice, salt, pepper, or pickle juice if desired.
- Chill. Cover and refrigerate for 20 minutes to allow the flavors to develop.
- Serve. Garnish with extra parsley and enjoy on toasted bread, croissants, lettuce wraps, crackers, or over fresh salad greens.
FAQs
Can I make tuna egg salad ahead of time?
Yes. Prepare it up to 2 days in advance and store it in an airtight container in the refrigerator. The flavor improves as it chills.
Can I replace the mayonnaise?
Absolutely. Substitute part or all of the mayonnaise with plain Greek yogurt for a lighter but still creamy version.
How long does tuna egg salad last?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep refrigerated and avoid leaving it at room temperature for more than 2 hours.