Is This the BEST Tuna Egg Salad Recipe Ever?

Looking for a protein-packed, deliciously creamy, and satisfying dish? This Tuna Egg Salad recipe is just what you need! Combining the rich flavors of skipjack tuna and hard-boiled eggs with crunchy celery and zesty red onion, this easy-to-make salad offers a delightful balance of textures.
Perfect for a quick lunch, a light dinner, or as a snack with crackers, this versatile salad is sure to become a favorite go-to recipe in your kitchen. Enjoy it on its own, over a bed of greens, or tucked into your favorite sandwich bread!

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Follow my tips on how to make the BEST Tuna Egg Salad Recipe ever. My tips usually go unnoticed because they really are subtle. But they make a huge difference IMO. Try them out and let me know in the comments.

Tuna Egg Salad Recipe
Ingredients:
1 can skipjack tuna, drained
4 eggs
3 stalks celery, super fine dice
3 Tbs. red onion, super fine dice
¼ cup avocado mayonnaise
2 Tbsp Greek yogurt
1 tsp. Dijon mustard
Pinch of salt
Pinch of garlic powder

Directions:
Place the eggs in a saucepan and cover with cold water. Cover and turn the heat to high to bring the eggs to a boil. Once the eggs come to a boil, turn off the heat and set a timer for 15 minutes. When the 15 minutes are up, place the eggs in a bowl filled with ice water and chill them for 10 – 15 minutes. At which point you can crack, peel, rinse and chop the eggs.

In a medium bowl, combine the mayonnaise, yogurt, mustard, salt and garlic powder. Add and stir in the tuna, celery, and onion. Then add the chopped eggs and see if you need to add more mayo or any other ingredients.

The tuna egg salad can be served over a bed of lettuce, placed in a sandwich or even served with crackers.

This tuna egg salad is perfect as a meal prep as it will last 4 to 5 days in the refrigerator. Enjoy!

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Rockin Robin
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