Easy Chunky Egg Salad With Tuna

We are big fans of egg salad around here, and this chunky egg salad with tuna is addictive. Made with lots of crunchy veggies and a zesty dressing, this is packed with big, bold flavors and textures!

Just when you thought tuna salad had enough protein, hard-boiled eggs came to the party. The result is a protein-packed meal that can be enjoyed as a stand-alone salad or scooped as a dip with chips or crackers. It works as a quick lunch or meal prep, and I love serving it at brunch.

If you’re following a specific diet, this recipe checks all of the boxes. It’s gluten-free, paleo, low-carb, and keto, plus 31 grams of protein per serving.

Love egg salad as much as we do? Be sure to grab the recipe for egg salad with peas, and if you don’t love mayonnaise, you’ll love this egg salad recipe without mayo.

Tuna salad is my go-to when I need a 5-minute protein-packed meal. Canned tuna is incredibly nutrient-dense, especially if you’re buying the right kind. I personally love yellowfin packed in olive oil, which has less mercury. Add some veggies, and you’ve got a quick and healthy meal.

If you’ve been here a while, you know my weekly food prep always includes a few veggies and a dozen hard-boiled eggs, which is where the inspiration for this recipe came from. I needed to stretch a can of tuna, so I threw in some of both, and this chunky egg salad with tuna has now become one of our favorites!

You could call this egg salad with tuna or tuna salad with eggs. Either way, if you love both dishes, I think you will love this as much as we do.

Related: Dill Pickle Egg Salad Recipe

Chunky Egg Salad With Tuna

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Andrea’s Notes

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• Prep ahead. Spending a little time once a week prepping your fresh produce saves time and stress in the kitchen. Because my ingredients were ready to go, this was a 10-minute meal.
• To save prep time, use a vegetable chopper like this one. It makes prepping a bunch of veggies easier and keeps the sizes consistent.
• Don’t like radishes? Some easy swaps or add-ins would be finely diced red onion, celery, or bell peppers.
• Drain the tuna well to prevent the salad from being too watery or oily depending on the type of tuna you’re using.
• To make this recipe more affordable, stretch it by adding more veggies. Also, avoid paying full price, and stock up on things like canned tuna and eggs when they’re on sale.

How To Make Egg Salad With Tuna

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As always, the complete list of ingredients and instructions is in the recipe card below.

1. I like to make the dressing first, which consists of Greek yogurt, mayonnaise, Dijon, lemon juice, capers, radishes, scallions, and fresh parsley. Mixing the dressing before adding the tuna and eggs helps prevent the eggs from breaking up too much.
2. Add your favorite tuna and gently fold it in. I prefer tuna packed in olive oil because it’s not as dry, but use any tuna you like. If you use tuna packed in water and find the overall salad too dry, add a little more Greek yogurt and/or mayonnaise.
3. I wanted this to be a chunky salad with big pieces of egg, so I cut the eggs in half and broke them up as I mixed them in. If you prefer smaller, more consistent pieces closer to the size of the tuna and veggies, feel free to chop the eggs however you like.
4. Lastly, taste and adjust the salt and pepper. Salt is a very personal thing, and both the tuna and capers add a good amount to this salad. The number of messages I get about salt is frankly confusing. It’s easy enough to taste and adjust the salt to your liking.

Variations & Serving Suggestions

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• Jazz up the sauce with hot sauce, sriracha, or even your favorite vinegar or citrus juice.
• Fresh herbs are always a great idea. Dill or cilantro would be delicious.
• If you don’t have capers but want that brininess, pickles or olives would be a great substitute.
• To keep it low-carb, serve it with leaf lettuce and make lettuce cups as you eat it.
• Enjoy as a high-protein snack with crunchy crackers or tortilla chips.
• As a sandwich, this is delicious inside a croissant or open-faced on grilled sourdough.
• And my all-time favorite, which I recommend in all of my egg salad recipes – make an egg salad bar for brunch. Serve this with a few other egg salad recipes with plenty of things to eat it with, like crackers, chips, bread, and veggies — it’s always a huge hit.

Storing The Egg Salad

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• This chunky egg salad with tuna works beautifully for meal prep. Store in a covered container in the refrigerator for up to four days. Separation is normal. Just give it a good stir before eating it. I do not recommend freezing this, as mayonnaise-based salads don’t freeze well.