Tuna Salad With Chopped Eggs and Dill

By Diana Rattray

Updated 06/05/19

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.)

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.

Ingredients

  • 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)

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients
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  2. 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.

    Combine eggs and onions
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  3. Serve this tuna salad in sandwiches or buns or serve on lettuce leaves for a fabulous lunch.

    Serve on a sandwich
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  4. Enjoy!