Dinner

Creamy Tuna and Egg Salad Recipe

Name: Creamy Tuna and Egg Salad Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: International
Ingredients: 1 can tuna (in water or oil, drained); 2 eggs (hard-boiled and chopped); 1/4 cup red onion (finely diced); 1/2 cucumber (chopped); 1/4 cup sweet corn (optional); 1 tbsp fresh parsley (chopped); 2 tbsp mayonnaise (or Greek yogurt); 1/2 lemon (juiced); 1/4 tsp salt (to taste); 1/8 tsp black pepper (freshly ground)

ByJack Voss October 21, 2025October 21, 2025

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Introduction

This creamy tuna and egg salad is a quick, healthy, and delicious meal that’s perfect for lunch or a light dinner. Combining protein-packed tuna and eggs with fresh vegetables, it offers a satisfying texture and bright flavors with minimal effort.

A close-up view of a bowl filled with a colorful salad featuring three main layers: the base layer consists of pale beige, shredded chicken pieces, the middle layer is scattered with bright yellow corn kernels and light green cucumber chunks, and the top layer is garnished with small pieces of purple onion and fresh green parsley finely chopped, all served in a white speckled bowl with a worn edge on a dark surface, with hints of a blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can tuna (in water or oil, drained)
2 eggs (hard-boiled and chopped)
1/4 cup red onion (finely diced)
1/2 cucumber (chopped)
1/4 cup sweet corn (optional)
1 tbsp fresh parsley (chopped)
2 tbsp mayonnaise (or Greek yogurt)
1/2 lemon (juiced)
1/4 tsp salt (to taste)
1/8 tsp black pepper (freshly ground)

Instructions

Step 1: Boil the eggs for 10–12 minutes, then transfer them to an ice bath to cool. Peel and chop the eggs once cooled.
Step 2: In a bowl, combine the drained tuna, chopped eggs, chopped cucumber, finely diced red onion, sweet corn (if using), and chopped parsley.
Step 3: In a separate bowl, whisk together the mayonnaise, lemon juice, salt, and freshly ground black pepper until smooth.
Step 4: Pour the dressing over the salad mixture and gently stir until everything is evenly coated.
Step 5: Serve immediately or chill for 15–30 minutes to allow the flavors to meld for a deeper taste.

Tips & Variations

For a lighter option, substitute mayonnaise with Greek yogurt.
Add diced celery or bell peppers for extra crunch and color.
Use fresh herbs like dill or chives in place of parsley for a different flavor profile.
If you prefer a spicier twist, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be reheated slightly or served cold. Stir gently before serving if stored overnight.

How to Serve

A close-up of a white bowl filled with a colorful salad showing three main layers: large chunks of pale cooked chicken forming the bottom layer, bright yellow corn kernels scattered throughout as the middle layer, and freshly chopped green cucumber pieces along with small purple onion cubes on top; the salad is garnished with finely chopped green herbs in the center, all against a smooth white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna in oil instead of water?

Yes, both canned tuna in water or oil work well. Just be sure to drain well to avoid making the salad too oily.

How do I know when the eggs are hard-boiled?

Boil the eggs for 10–12 minutes, then cool in an ice bath to stop cooking. When peeled, the yolk should be fully set and firm without any runny center.