Introduction
This Egg Tuna Salad achieves the perfect balance of creamy and crunchy, with layers of flavor from smoked paprika and celery salt that set it apart. It’s a protein-packed classic that you can enjoy on sandwiches, with crackers, or straight from the bowl. The combination of hard-boiled egg and high-quality tuna makes it a reliably satisfying lunch.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5
Ingredients
- 2 5 ounce cans canned albacore tuna (in water, drained (see notes))
- 2 large hard boiled eggs (peeled, chopped fine)
- 1/4 cup celery (chopped fine, about 1 small stalk)
- 1/4 cup red onion (chopped fine)
- 2 tablespoons pickle relish (dill or sweet, or use 1 tablespoon of each)
- 1/3 cup mayonnaise (such as Chosen Avocado Oil mayo, see notes for alternatives)
- 1 teaspoon dijon mustard
- ¼ – ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/4 teaspoon celery salt
- ⅛ teaspoon smoked paprika
Instructions
- Prepare your hard-boiled eggs. Place eggs in a saucepan, cover with cold water by 1 inch, and bring to a rolling boil. Cover, remove from heat, and let sit for 12 minutes. Transfer to an ice bath to cool completely before peeling and chopping fine.
- While the eggs cook, drain the canned tuna well by pressing it in the can with the lid or using a fine mesh strainer.
- In a medium mixing bowl, flake the drained tuna with a fork.
- Add the finely chopped hard-boiled eggs, celery, red onion, and pickle relish to the tuna.
- In a small bowl, whisk together the mayonnaise, dijon mustard, kosher salt, black pepper, celery salt, and smoked paprika until smooth.
- Pour the dressing over the tuna and egg mixture. Gently fold everything together until evenly combined.
- Taste and adjust seasoning, adding more salt if desired. For best flavor, cover and refrigerate for at least 30 minutes before serving.
Variations
- Chunky Style: Chop the eggs and celery more coarsely for a different, heartier texture.
- No-Bread Lunch: Serve it in lettuce wraps, on a bed of crisp romaine, or in halved avocado cups.
- Classic Sandwich: Pile it high on toasted whole-grain bread with lettuce and tomato.
- Protein Boost: Pack it into halved, cored tomatoes or bell peppers for a colorful, low-carb meal.
Tips for Success
- Ensure your tuna is very well-drained to prevent a watery salad.
- Use a sharp knife to chop the celery and onion as fine as possible for the best integrated flavor.
- Letting the salad chill for at least 30 minutes allows the flavors to meld beautifully.
- Start with ¼ teaspoon of kosher salt, then taste after mixing and add the remaining ¼ teaspoon only if needed.
Storage & Reheating
Store the egg tuna salad in an airtight container in the refrigerator for up to 3 days. This salad is meant to be served cold and should not be reheated.
FAQ
Can I use oil-packed tuna?
Yes, but for this recipe, be sure to drain oil-packed tuna very thoroughly, as it can make the salad too oily. The water-packed version is recommended for a lighter taste.
What if I don’t have celery salt?
You can omit it, but it adds a distinct flavor. A very slight increase in kosher salt and a tiny pinch of dried celery seed is the closest substitute.
How do I make this recipe less onion-y?
Soak the finely chopped red onion in cold water for 10 minutes, then drain and pat dry before adding it to the salad. This mellows its sharp bite.
Can I make this ahead?
Absolutely. Making it a few hours or even a day ahead allows the flavors to develop even more.
What kind of pickle relish works best?
This is a matter of taste. Sweet relish makes a more classic deli-style salad, while dill relish adds a tangy, savory note. The suggested mix of both creates a great balance.
Is there a substitute for the smoked paprika?
Regular paprika can be used, but you’ll lose the subtle smokiness. A tiny drop of liquid smoke (use sparingly) is an alternative, but smoked paprika is best.
