Tuna Salad Recipe With Eggs, Dill, and Red Onion

Total: 10 mins
Prep: 10 mins
Cook: 0 mins
Yield: 6 servings

55 ratings

Nutritional Guidelines (per serving)
204	Calories
13g	Fat
1g	Carbs
20g	Protein

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.)

Customize this tasty recipe for tuna salad with your own favorite ingredients, like finely chopped celery or green onions. And feel free to add more dill relish, and use sweet or yellow onion instead of the red onion.

This tuna salad makes an excellent sandwich filling, as well as mounded on lettuce leaves or mixed greens for a lighter lunch.

Core small tomatoes and fill them with this tuna salad for a fabulous summer appetizer.

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

Gather the ingredients.

The Spruce
Combine the tuna, chopped eggs, 3 tablespoons of mayonnaise, the dill relish, dill weed, and onion. Add more mayonnaise, if necessary, and add salt and pepper, to taste.

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

The Spruce
Enjoy!

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