Eggs and Dill Tuna Salad

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/24/22
Tested by
Renae Wilson
Photo of Renae E. Wilson
Tested by Renae Wilson
Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more.
Learn about The Spruce Eats' Editorial Process
Toasted bread halves filled with egg and dill tuna salad and pickles on a plate

The Spruce Eats / Qi Ai

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
382 Calories
16g Fat
30g Carbs
27g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 382
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 16%
Cholesterol 88mg 29%
Sodium 847mg 37%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 27g
Vitamin C 1mg 4%
Calcium 110mg 8%
Iron 3mg 18%
Potassium 322mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tuna salad is a versatile preparation, great as a sandwich or wrap filling, as a protein-packed topping for crackers, or as the stuffing for lettuce leaves or small tomatoes. Delicious when served with mixed greens and soup for a lighter lunch, tuna salad is also a great portable lunch for kids and adults alike and travels well for picnics. Mixed with pasta, served with potato chips, or eaten with a few sliced pickles, our easy salad has a lot of flavor and a healthy dose of protein—think 31 grams in one 6-ounce can of tuna canned in water.

The addition of chopped boiled eggs makes this tuna salad extra creamy and filling. The dill pickle relish, red onion, and dill weed add lots of tanginess. Add more dill relish and use more or less mayonnaise to reach your desired level of creaminess.

The better the quality of tuna used in this recipe, the better the tuna salad will be. White, albacore solid, or chunk tuna will have a meatier texture and milder flavor, while flaked tuna tends to be moister with a fishier taste. If you don't have a strong preference, try using a mix of the two and pick from tuna canned in water or oil. Conveniently quick to make once all ingredients are ready to use, our tuna salad can be made ahead of time and kept in the fridge for up to four days in an airtight container.

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"Great weekday lunch. Light, but filling. Great to have with lettuce or on a salad as a low-carb option." —Renae Wilson

Eggs and Dill Tuna Salad Tester Image
A Note From Our Recipe Tester

Ingredients

  • 2 (5- to 6-ounce) cans tuna, drained and flaked

  • 2 large hard-boiled eggs, coarsely chopped

  • 1/4 cup mayonnaise

  • 3 tablespoons finely chopped red onion

  • 2 tablespoons dill relish

  • 1/4 teaspoon dried dill weed

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

For Serving:

  • 8 slices sandwich bread, or lettuce leaves

Steps to Make It

  1. Gather the ingredients.

    Ingredients for egg and dill tuna salad recipe gathered

    The Spruce Eats / Qi Ai

  2. Combine the tuna, chopped eggs, mayonnaise, red onion, dill relish, and dill weed. Add more mayonnaise, if desired. Taste and season with salt and pepper.

    Tuna, chopped eggs, mayonnaise, red onion, and seasonings combined in a bowl

    The Spruce Eats / Qi Ai

  3. Serve this tuna salad in sandwiches or on lettuce leaves. Enjoy.

    Toasted bread halves filled with egg and dill tuna salad and pickles on a plate

    The Spruce Eats / Qi Ai

Additional Ingredients

This is a very forgiving salad with many vegetables and additions that go well with it:

  • Add some finely diced celery or green onions for crunch.
  • Swap the red onion for white or yellow onion for a milder taste. Alternatively, soak the red onion in cool water for a few minutes to take away some of the raw bite. Drain, and dry well before adding to the tuna salad.
  • Swap the mayonnaise for homemade aioli or Dijon mustard.
  • Add more finely chopped fresh herbs like parsley or tarragon.
  • Substitute the mayonnaise with Greek yogurt—just be mindful it will have a tangier taste. Other mayo substitutes are mashed avocado, cottage cheese, or hummus.

How to Make Easy Hard-Boiled Eggs?

Although there are many techniques to achieve the perfect hard-boiled egg, and they are all wonderful, here's an easy one that requires very little attention:

  • Cover the raw eggs with cold water in a saucepan.
  • Bring to a rapid boil and turn off the heat.
  • Cover and let rest for 12 minutes—the longer they sit the harder they'll get.
  • Drain and let cool off for a few minutes.
  • Gently crack one part of each shell and run cold water on the cracked eggs. The cold water will lower the temperature but also will help you get rid of the shell in fewer, larger pieces.
  • Peel, season, and eat.

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Article Sources
The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.

  1. Tuna, Canned in Water. FoodData Central. United Stated Department of Agriculture.