Budget Tuna Salad with Hard-Boiled Eggs

Name: Budget Tuna Salad with Hard-Boiled Eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 whole large eggs; 12 oz (340 g) canned tuna in water, drained well; 3 tbsp (45 g) mayonnaise; 1 medium (75 g) celery stalk, finely diced (about ½ cup) (optional); 2 tbsp (20 g) red onion, finely minced (optional); 1 tbsp (3 g) fresh dill, chopped (optional); 1 tbsp (15 ml) fresh lemon juice (optional); to taste kosher salt; to taste freshly ground black pepper; 8 slices (240 g) sandwich bread (optional)

From the MyKitchenBank Kitchen

A classic, affordable tuna salad that stretches canned tuna with hard-boiled eggs for protein and substance. Mashed eggs add creaminess without extra mayo, making it budget-friendly while delivering satisfying texture. Ready in under 20 minutes and perfect for sandwiches, crackers, or a simple lunch plate.

Prep: 15 min
Cook: 10 min
Wait: 3 min
Total: 28 min
Makes: About 2 cups (480 ml) salad, enough for 4 sandwiches

Save to My Kitchen Jump to recipe

Steps

Before you start

Bring a small pot of water to a boil so you can cook eggs while prepping other ingredients
Have a bowl of ice water ready to cool the eggs quickly
Gather all ingredients and equipment before starting

1
Boil the eggs
- Place 3 large eggs in a small pot and cover with cold water by about 1 inch.
- Bring to a rolling boil over high heat.
- Once boiling, remove from heat, cover the pot, and let sit for 10 minutes.
- Using a slotted spoon, transfer eggs to a bowl of ice water and let cool for at least 2 minutes to stop cooking.
+ Show details− Hide details
Ready when: Eggs are set and yolks are fully cooked with no gray ring around them (pale yellow yolk indicates slight undercooking)
Tip: Don't skip the ice bath—it makes peeling easier and stops the eggs from overcooking
2
Peel and mash eggs
- Once cooled, gently crack and peel the eggshells under running water, starting at the wider end.
- Chop the peeled eggs roughly, then place in a medium mixing bowl.
- Using a fork, mash them into small, chunky pieces (not a smooth paste—some texture is key to the salad).
- The pieces should be roughly pea-sized.
+ Show details− Hide details
Ready when: Eggs are broken into small, uneven pieces with visible yolk and white throughout
Tip: Running water between your fingers makes eggshell removal much easier than peeling in air
3
Drain and flake tuna
- Open both 6-oz cans of canned tuna (or one 12-oz can) and pour contents into a fine strainer or colander.
- Press down gently with the back of a spoon to remove as much liquid as possible—this prevents a watery salad.
- Transfer the drained tuna to the bowl with the mashed eggs and flake it gently with a fork into small, tender pieces.
+ Show details− Hide details
Ready when: Tuna is broken into flakes no larger than a pea, mixed loosely with eggs
Tip: Don't over-flake or mash the tuna—it should stay in tender, distinct flakes so the salad isn't mushy
4
Add mayo and mix
- Add 3 tablespoons (45 g) mayonnaise to the bowl and fold gently with a fork until just combined.
- The mixture should be creamy but not slick or overly wet.
- If you like, add finely diced celery (about ½ cup / 75 g), minced red onion (2 tablespoons / 20 g), and chopped fresh dill (1 tablespoon / 3 g) for texture and brightness.
+ Show details− Hide details
Ready when: Ingredients are evenly coated with mayo, no dry pockets of tuna or egg visible
Tip: Fold gently to keep chunks of egg and tuna separate and visible; overmixing makes the salad dense and mushy
5
Season to taste
- Squeeze in 1 tablespoon (15 ml) fresh lemon juice if desired—it brightens the flavor and cuts richness.
- Sprinkle with kosher salt and freshly ground black pepper to taste.
- Start with ¼ teaspoon salt and a pinch of pepper, then taste and adjust.
- Remember that canned tuna is already salted, so go easy.
+ Show details− Hide details
Ready when: Salad tastes bright, balanced, and savory without being salty
Tip: Taste before serving and adjust seasoning; flavors mellow slightly as salad sits, so don't over-season now
6
Assemble sandwiches
- Divide tuna salad evenly among 4 slices of sandwich bread (about ½ cup / 120 ml per sandwich).
- Top with remaining bread slices.
- Serve immediately, or wrap tightly in foil or plastic wrap to transport and eat later the same day.
+ Show details− Hide details
Ready when: Sandwiches are assembled and ready to eat or wrap
Tip: Serve immediately while bread is fresh; if made ahead, store salad and bread separately and assemble just before eating to avoid soggy bread

Good to know

Tips

Hard-boil eggs ahead: you can boil them the night before, keep them in the fridge, and peel just before making the salad.
Drain canned tuna thoroughly to avoid a watery, thin salad. Press the tuna against the side of the strainer with a spoon.
Don't overmix: fold gently with a fork to keep the texture chunky and appetizing. Overworking it makes the salad dense and pasty.
Customize the vegetables: celery adds crunch, red onion brings bite, and dill (or parsley) adds brightness. Use what you have on hand or skip them entirely for a minimal, budget-friendly version.

Make ahead

Tuna salad keeps refrigerated for up to 2 days. Store in an airtight container away from bread to prevent sogginess. You can boil eggs and make the salad base up to 1 day ahead; add celery and dill just before serving so they stay crisp. Assemble sandwiches no more than 1 hour before eating.

Storage & reheating

Room temperature: Not recommended. Refrigerator: Up to 2 days in an airtight container (store salad separately from bread). Freezer: Not recommended; mayo-based salads don't freeze well. To serve: Spread tuna salad on fresh bread and eat immediately, or serve on crackers or lettuce leaves.

Substitutions

mayonnaise → Greek yogurt (plain, unsweetened). Use 2 tablespoons (30 g) yogurt mixed with 1 tablespoon (15 g) mayo for a lighter, tangier salad. Add 1 extra tablespoon of lemon juice to compensate.
canned tuna in water → canned salmon or mackerel. Use the same amount (12 oz / 340 g) drained. Salmon and mackerel are richer in omega-3s and have a milder flavor; mackerel is earthier.
fresh dill → fresh parsley or chives. Use 1 tablespoon (3 g) chopped. Parsley is milder; chives add onion-like flavor. Skip if neither is on hand—the salad is still delicious.
celery stalk → diced apple or sweet pickle relish. Apple adds sweetness and crunch; use ¼ cup (50 g) diced. Relish (2 tablespoons / 30 g) adds tang and sweetness. Both are optional but add interest.