Tuna Salad with Egg

This delicious tuna salad is perfect for busy families who want something tasty and healthy in just minutes. Everyone from kids to grandparents will love how fresh and flavorful it tastes, plus you get a complete protein-packed meal that’s ready in no time!

Recipe Details

Timing & Servings: Active Time: 10 minutes, Total Time: 10 minutes, Serves: 4 people.

Nutrition Profile: Nut-Free, Soy-Free, Gluten-Free.

Nutrition Facts (per serving): 247 Calories, 16g Fat, 3g Carbs, 22g Protein.

Ingredients You’ll Need

Celery: You’ll need ¾ cup finely chopped, which is about 3-4 stalks. I love how celery adds that perfect crunch and keeps everything fresh tasting!

Arugula: Just ½ cup coarsely chopped gives you a lovely peppery kick. If you can’t find arugula, spinach works great too.

Mayonnaise: ¼ cup is all you need. Use your favorite brand – they all work wonderfully here.

Scallions: ¼ cup thinly sliced, using just the white and light green parts. These add such a nice mild onion flavor!

Greek Yogurt: ¼ cup whole-milk plain Greek yogurt makes everything creamy and adds extra protein. You can use low-fat if that’s what you have.

Lemon: You’ll need 1 teaspoon grated lemon zest and 2 tablespoons fresh lemon juice. This really brightens up the whole dish!

Capers: 1½ tablespoons rinsed capers add a wonderful tangy pop. Don’t skip these – they make such a difference!

Tarragon: ½ teaspoon dried tarragon, rubbed between your fingers. This herb is magic with tuna and eggs.

Tuna: 2 cans (5 ounces each) solid white tuna in water, drained well. Solid white gives you the best texture.

Hard-boiled Eggs: 2 eggs chopped up. You can make these ahead or buy them pre-cooked to save time!

How to Make Tuna Salad with Egg

Step 1: Grab a medium bowl and add your chopped celery, arugula, mayonnaise, and sliced scallions. Stir everything together until it looks well mixed.

Step 2: Add the Greek yogurt, lemon zest, lemon juice, capers, and tarragon to the bowl. Mix everything until it’s nicely combined and creamy.

Step 3: Gently fold in the drained tuna and chopped hard-boiled eggs. Be gentle here so the eggs don’t get too mushy!

Step 4: Serve right away over fresh salad greens or pile it high on your favorite sandwich bread. Either way tastes amazing!

Easy and Quick Tuna Salad with Egg Version

Want to make this even faster? You can skip the arugula and capers if you don’t have them on hand! Just use ¾ cup chopped celery, ½ cup mayo (instead of the mayo-yogurt combo), 2 tablespoons lemon juice, and a pinch of salt and pepper. Mix with your tuna and eggs, and you’re done in 5 minutes!

Serving Ideas

This tuna salad makes a complete meal all by itself! Serve it over crispy mixed greens for a light lunch, or pile it high on toasted whole grain bread for a hearty sandwich. It’s also delicious with some crunchy crackers on the side or stuffed into a warm pita pocket.

Storage

Keep your leftover tuna salad in the fridge for up to 3 days in a covered container. The flavors actually get even better after sitting for a few hours! Just give it a quick stir before serving since it might separate a little.

Substitutions

No Greek yogurt? Just use ½ cup mayonnaise total instead. Can’t find arugula? Try chopped spinach or even some diced cucumber for crunch. If you don’t like capers, a little pickle relish works great too! Fresh tarragon is amazing if you have it – just use 1 tablespoon instead of the dried.

Pro Tips

• Drain that tuna really well: Press it with paper towels to get out extra water so your salad won’t be watery.
• Make perfect hard-boiled eggs: Put eggs in cold water, bring to a boil, then turn off heat and let sit 12 minutes. Ice bath stops the cooking!
• Prep ahead trick: Make this the night before – the flavors blend together beautifully overnight.
• Lemon zest secret: Always zest before you juice! It’s so much easier when the lemon is whole.

FAQs

Can I use different types of tuna?

Sure! Solid white albacore gives you the best texture, but chunk light tuna works too. Just drain it really well since it tends to be a bit more watery.

How do I keep the eggs from getting mushy?

The secret is to fold them in gently at the very end! Also, make sure your eggs are completely cool before chopping and don’t over-mix once they’re in.

Can I make this without mayonnaise?

You bet! Try using all Greek yogurt instead, or mash up half an avocado for a creamy base. Both taste delicious and keep everything nice and creamy.

What if I don’t like capers?

No worries! You can leave them out completely, or try chopped dill pickles or a teaspoon of pickle juice for that same tangy flavor.

I hope you love this fresh take on tuna salad as much as my family does! Let me know how yours turns out – I always love hearing about your cooking adventures!