Tuna Eggs Salad is not just your ordinary sandwich. This sandwich combines tuna and egg for one amazing sandwich.
I have always loved a good tuna salad and egg salad sandwich. If you have tried adding a hard-boiled egg to the tuna salad you are missing out. This is absolutely one of my favorite sandwiches.
I love making up a batch of this tuna salad and having it for a quick lunch during the week. If you are looking for a delicious no-meat lunch for Lent this is perfect. But don’t just make it during Lent, it makes a great sandwich any time of the year.
Helpful tips
- Drain all of the liquid from the can of tuna.
- Drain all the liquid from the pickle relish.
- Cool the salad mixture in the refrigerator before making sandwiches with it. It will give time for the flavors to meld together.
- Leftovers may be stored in the refrigerator for 3 to 4 days.
Ingredients that you will need to make this tuna egg salad
- Tuna
- Hard Boiled Egg
- Celery
- Onion
- Pickle Relish
- Mayonnaise/Salad Dressing
Steps for making tuna salad for sandwiches
Steps one and two
Add the drained tuna, chopped hard-boiled egg, celery, onion, pickle relish, and salad dressing/mayo to a large bowl. Mix until well blended. Serve on your favorite bread.
More sandwich recipes
- Pesto Grilled Cheese with Salami
- Pizza Grilled Cheese
- Turkey Avocado BLT Sandwich
- Hot Pastrami Sandwich
If you make this tuna egg salad, I would love to hear about it! Please leave me a comment and a rating.
Tuna Egg Salad
Ingredients
- 1-5 ounce tuna packed in water
- 1 large hard-boiled egg chopped
- 2 to 3 tablespoons chopped celery
- 2 to 3 teaspoons chopped onion
- 2 tablespoons pickle relish
- 1/4 cup mayonnaise/ salad dressing I use Miracle Whip
- Favorite bread
Instructions
- Drain the water off of the tuna add to a medium bowl.
- Add the chopped hard-boiled egg, celery, onion, pickle relish, and salad dressing/mayo. Mix until well combined.
- Spread a generous amount on a slice of bread, top with lettuce and another slice of bread.
Notes
- Drain the liquid from the tuna before adding it to the other ingredients.
- Drain the liquid from the pickle relish before adding it to the other ingredients
- Refrigerate before serving so that the flavors have time to meld.
- Store leftovers in the refrigerator for up to 3 to 4 days.
Nutrition
This recipe was originally published on August 3, 2016. It has been updated with new content and pictures on March 13, 2025.
I love tuna, and protein rich food. This salad sandwich looks utterly delicious and comforting too, Dawn.
I’ve had both tuna salad and egg salad, but never even thought to mix the two flavors. Brilliant! Gotta try this — thanks.
absolutely love this Dawn. Im hungry!!!
I am in love with this salad. Looks delicious!
I’m glad you’re back, Dawn! I agree that it’s hard to stick to a schedule with blogging…but the routine is also kinda nice, ya know? Either way, I’m loving this tuna egg salad! I’m right there with ya on your love for sandwiches. I think I could eat sandwiches for lunch and dinner and be perfectly happy. There are so many awesome ways to mix ’em up! (Plus, I love bread!!) Anyways, this salad needs to show up in my kitchen. Like next week. For lunch. And maybe dinner, too. 🙂
Very cool to see you back. And good story about the tuna and egg. Have you ever done the garbanzo beans with mayo, celery and onion? Season to taste?
This is one of my all-time favorite sandwiches. I love the hard-boiled egg that is added to the tuna salad.
Combining tuna and egg salad is absolutely brilliant and I loved the fresh flavors the celery and onion add. This is the perfect way to do lunch… YUM!