Tuna Salad Recipe with Egg

This Tuna Salad Recipe With Egg is going to become your favorite pre-prepped sandwich filling for your weekday lunches!

Isn’t tuna mayo the best thing ever? I never used to like canned tuna, but I’ve had two tuna mayo sandwiches that both changed the trajectory of my life forever.

The first was when my partner made me his signature tuna mayo one sunny summer on holiday in Mallorca. While it can be the most expensive jarred tuna on the shelf, I implore you to find and acquire a jar of Ortis white tuna in olive oil and make this recipe. We loaded it onto toasted sourdough, hit it with a few glugs of Tabasco, and garnished it with quarter-inch-thick slices of fresh tomato. Unreal.

The second was when I moved to South Africa. Just around the corner from our first apartment was a little Italian deli, and every morning they would mix together the most insane sandwich fillings to sell in little deli pots. Their tuna mayo truly blew our socks off, and it was the first time I realized just how crucial celery is in the recipe; you don’t taste it, but it makes all the difference!

Is a Tuna Salad with Egg Healthy?

For a protein-packed lunch, this is as healthy as it gets! The canned tuna is loaded with healthy fats and protein. I recommend going for high-quality tuna that is canned in spring water and has fewer calories than tuna in sunflower oil or olive oil. This salad is also loaded with veggies, so you know you’re getting your nutrients in.

To make this recipe healthier, I encourage you to consider making Homemade Mayonnaise. Store-bought mayonnaise contains quite a few undesirable ingredients like colorants, thickeners, and preservatives that are all left out when you make it yourself. You can also try substituting the mayo for smooth cottage cheese or Greek yogurt!

The Perfect Prep-Ahead Filling

High-protein salad mixes like this are perfect for making at the start of the week, storing in the refrigerator, and using as a quick and easy lunch throughout the week.

To ensure your salad stays fresh, avoid adding ingredients that may wilt or become soggy over time, like lettuce or arugula, which can spoil and affect the texture.

Fresh herbs can be added, but you should roughly chop them to blend them into the salad, as this will help them stay fresh for longer.

Similarly, leave out tomatoes, as they soften quickly and can make the mix watery. Instead, keep these delicate toppings separate, and add them just before serving for the freshest taste and texture.

Serving Suggestions

For a speedy lunchtime meal, load this salad onto some Air-Fryer Toast and enjoy!

Or, for a lower-carb option, try making your own crackers to dip into the salad. My favorites are these Almond-Flour Crackers, these Flax Seed Crackers, or these Gluten-Free Crackers.

Recipe