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Tuna Egg Salad

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Tuna Egg Salad is my go-to high-protein lunch when I need something quick – it takes about 15 minutes to make and can be meal prepped ahead.

Tuna Egg Salad
Tuna Egg Salad

I’m always looking for ways to eat more protein throughout the day, and this easy lunch is a delicious way to do it! This tuna salad recipe is a hybrid between tuna salad and egg salad. This easy lunch is gluten-free, dairy-free, whole30 and low-carb. I like to keep the salad simple, just hard boiled eggs, tuna and mayo but you can add more ingredients, such as celery or Dijon mustard. For more similar recipes, try this Classic Egg Salad, Low-Yolk Egg Salad, and Mayo-less Tuna Pasta Salad.

Tuna Egg Salad on lettuce

Tuna Egg Salad Ingredients

I prefer to keep it simple so I only use four ingredients, plus salt and pepper. Here’s what else you’ll need:

  • Hard-boiled eggs
  • Packet of light tuna in water
  • Mayonnaise (check labels for whole30)
  • Red Onion

All you have to do is mix everything together and season with salt and pepper. So easy!

How to Serve

There are many ways you can enjoy this healthy tuna salad. I usually eat it with a spoon right out of the bowl, but below are some more ideas.

  • Low Carb or Whole 30 –serve it over a bed of lettuce or make a lettuce wrap with large lettuce leaves or endive.
  • Balanced Macros – make a tuna sandwich using whole-grain bread or as a wrap using a whole-grain tortilla,

Meal Prep

This tuna salad is great for meal prep. You can double or triple the recipe and keep in the refrigerator for up to four days.


  • Add chopped veggies.
  • Swap mayo for Greek yogurt.
  • Stir in some Dijon mustard.
  • If you want it spicy, add a few dashes of sriracha hot sauce.

Toast with Tuna Egg Salad

More Tuna Recipes You’ll Love:

Tuna Egg Salad

4.94 from 31 votes
Tuna Egg Salad is my go-to high-protein lunch when I need something quick – it takes about 15 minutes to make and can be meal prepped ahead.
Course: Lunch
Cuisine: American
Tuna Egg Salad
Prep: 0 mins
Cook: 15 mins
Total: 15 mins
Yield: 1 servings
Serving Size: 1 salad


  • 2 hard boiled eggs
  • 1 2.6 oz packet light tuna in water, I use less sodium
  • 1 tablespoon mayonnaise, (check labels for whole30)
  • 2 tablespoons chopped red onion
  • salt and pepper, to taste


  • Chop the eggs and add them to a bowl with the tuna, mayo and red onion.
  • Mix to combine and season with salt and pepper to taste.
  • Eat right out of the bowl with a spoon or piled on a piece of toast, in a wrap, over greens, etc.

Last Step:

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Serving: 1 salad, Calories: 316 kcal, Carbohydrates: 4 g, Protein: 30 g, Fat: 20 g, Saturated Fat: 3 g, Cholesterol: 450 mg, Sodium: 420 mg


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71 comments on “Tuna Egg Salad”

  1. I had my doubts. But I literally had 2 eggs, and some red onion I had to get rid of before they went bad. It was surprisingly flippin’ yummy!!! I ate it as-is. Think it would be yummy as a sandwich or add some macaroni.

  2. Absolutely love this recipe. Tried it in a small quantity and had to make a larger batch the same day.  My 12 year old son and my husband were nervous about the combination but they both loved it!  I added a couple of forkfuls or relish and about a tablespoon of Dijon.  Absolutely delicious!!! Having it for lunch today

  3. I love this recipe and add lots and lots of diced celery and a little chives instead of the onions (I don’t like ’em). I make the recipe using 4 cans of tuna and 8 eggs, 2 tbs mayo and 2 tbs spicy brown mustard to cut back on the mayo when quadrupling the recipe. We enjoy the salad all week!

  4. Avatar photo
    Maureen Kaufman

    Looks delicious and something different to make for lunch. What brand of wraps do you like to use?

  5. Delicious. I had tuna in oil in the house so I skipped the mayo. I added pickles and a little pickle juice. I will make it again. Lots of protein and my bowl was full so it was satisfying!

  6. Avatar photo
    Kelli R Jackson

    Delicious! I use to have a recipe like this, but also had cottage cheese it. It was also delicious but with even more protein.