Tuna Salad With Chopped Eggs and Dill

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 06/04/20
Tuna salad with chopped eggs

The Spruce
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
204 Calories
13g Fat
1g Carbs
20g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 204
% Daily Value*
Total Fat 13g 16%
Saturated Fat 3g 14%
Cholesterol 180mg 60%
Sodium 281mg 12%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 20g
Calcium 41mg 3%
*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 and tasty main dish that makes an excellent sandwich filling, a protein-packed topping for crackers, or can be mounded on lettuce leaves or mixed greens for a lighter lunch. It packs up great for lunches on the go, potlucks, parties, and picnics. Core small tomatoes and fill them with this tuna salad for a fabulous summer appetizer.

The addition of chopped boiled eggs makes this tuna salad extra creamy and filling. Dill pickle relish adds lots of tangy flavor along with zippy red onion and chopped fresh dill. Customize this tasty recipe for tuna salad with egg with your own favorite ingredients, like finely chopped celery, green onions, or fresh herbs. And feel free to add more dill relish or use sweet or yellow onion instead of red onion. You can also add more or less mayonnaise to reach your desired level of creaminess.

This recipe makes about six servings and can be halved to make enough for a few lunches for one person or doubled for lots of lunch prep, a party, or a crowd. The tuna salad will last for three to four days in an airtight container in the fridge.

Ingredients

  • 2 (5- to 6-ounce) cans tuna (drained and flaked)
  • 2 large eggs (hard-cooked, chopped)
  • 3 to 4 tablespoons mayonnaise
  • 2 tablespoons red onion (finely chopped)
  • 1 tablespoon dill relish
  • 1/4 teaspoon dill weed (dried)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • For serving: sandwich bread or lettuce

Steps to Make It

  1. Gather the ingredients.

    All ingredients gathered on a wooden table
    The Spruce 

  2. Combine the tuna, chopped eggs, 3 tablespoons of mayonnaise, red onion, dill relish, and dill weed. Add more mayonnaise if needed and season with salt and pepper to taste.

    Tuna, chopped eggs, mayonnaise, red onion, dill relish, and dill weed in a glass mixing bowl
    The Spruce

  3. Serve this tuna salad in sandwiches or serve on lettuce leaves for a fabulous lunch.

    Tuna salad in sandwiches with lettuce
    The Spruce 

  4. Enjoy.

Recipe Variations

  • Add some finely diced celery and/or green onions for crunch.
  • Swap the red onion for white or yellow onion for a less peppery taste. Or soak the onion in cool water for a few minutes, drain, and dry before adding to the tuna salad. This takes away some of the raw bite.
  • For an extra creamy and rich tuna salad with a hint of garlic, swap the mayonnaise for homemade aioli.
  • Add more finely chopped fresh herbs like parsley or tarragon.

Tips

  • The better the quality of tuna used in this recipe, the better the tuna salad will be. White, albacore 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.
  • Prepared tuna salad will keep in the refrigerator for up to four days.

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