Introduction
This egg tuna salad stands out because of its perfect balance of creamy, briny, and smoky flavors. The finely chopped hard-boiled eggs and celery create a satisfying texture, while the smoked paprika adds a subtle depth that makes it unforgettable. You’ll find this recipe is a classic, elevated lunch that’s both simple to prepare and deeply satisfying.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 30 minutes (for boiling eggs)
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 the hard-boiled eggs if you haven’t already. Place eggs in a saucepan, cover with cold water, bring to a boil, then cover and remove from heat. Let sit for 12 minutes before transferring to an ice bath. Once cool, peel and chop them finely.
- While the eggs cook, drain the canned tuna well by pressing it with a fork or paper towel to remove excess water. Place the drained tuna in a medium mixing bowl.
- Flake the tuna with a fork until it is broken into small, even pieces.
- Add the finely chopped hard-boiled eggs, celery, red onion, and pickle relish to the bowl with the tuna.
- In a small bowl, stir together the mayonnaise, dijon mustard, kosher salt (start with ¼ teaspoon), black pepper, celery salt, and smoked paprika.
- Pour the dressing over the tuna mixture. Gently fold everything together until all ingredients are evenly coated.
- Taste and adjust seasoning, adding the remaining kosher salt if needed. For best flavor, cover and refrigerate for at least 30 minutes before serving.
Variations
- Wrap Style: Serve a generous scoop in a large lettuce leaf, a whole wheat tortilla, or a pita pocket for a portable lunch.
- Open-Faced Melt: Spoon onto toasted bread slices, top with a slice of cheese, and broil for a few minutes until bubbly.
- Cracker Appetizer: For a party, serve as a dip with sturdy crackers or cucumber rounds.
- Lightened-Up: To reduce the mayo, mash one of the cooked egg yolks into the dressing to add extra creaminess before mixing.
Tips for Success
- Drain Thoroughly: Pressing all the water out of the tuna is crucial to prevent a watery salad.
- Chop Finely: Chopping the eggs, celery, and onion to a similar, fine size ensures every bite has a balanced mix of flavors and textures.
- Chill Before Serving: Allowing the salad to rest in the fridge for a half-hour lets the flavors meld beautifully.
- Season Gradually: Start with the smaller amount of kosher salt, as the celery salt, relish, and mayo all contribute saltiness.
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, so reheating is not recommended.
FAQ
Can I use tuna packed in oil?
Yes, but the recipe is designed for water-packed tuna. If using oil-packed tuna, drain it very well, and you may want to reduce the mayonnaise slightly as the salad will be richer.
Why do you recommend avocado oil mayo?
Avocado oil mayo is suggested for its neutral flavor and healthier fat profile, but any high-quality regular or light mayonnaise will work perfectly.
How can I make this recipe lighter?
You can use light mayonnaise or replace half the mayo with plain Greek yogurt for a tangier, lower-fat version.
My salad seems dry. What can I do?
Simply stir in an extra tablespoon or two of mayonnaise until you reach your desired creaminess.
What’s the best way to serve this?
It’s classic on sandwich bread, croissants, or crackers. It also makes a great stuffed tomato or avocado for a low-carb option.
Can I make this ahead of time?
Absolutely. In fact, making it a few hours ahead allows the flavors to develop fully. Store covered in the refrigerator.
