Tuna Salad With Chopped Eggs and Dill

Tuna salad is a versatile and tasty main dish that makes an excellent sandwich filling, a protein-packed topping for crackers, or can be mounded on lettuce leaves or mixed greens for a lighter lunch. It packs up great for lunches on the go, potlucks, parties, and picnics. 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 eggs (hard-cooked, chopped)
3 to 4 tablespoons mayonnaise
2 tablespoons red onion (finely chopped)
1 tablespoon dill relish
1/4 teaspoon dill weed (dried)
Kosher salt, to taste
Freshly ground black pepper, to taste
For serving: sandwich bread or lettuce


Gather the ingredients.
Combine the tuna, chopped eggs, 3 tablespoons of mayonnaise, red onion, dill relish, and dill weed. Add more mayonnaise if needed and season with salt and pepper to taste.
Serve this tuna salad in sandwiches or serve on lettuce leaves for a fabulous lunch.

Recipe Variations
Add some finely diced celery and/or green onions for crunch.
Swap the red onion for white or yellow onion for a less peppery taste. Or soak the onion in cool water for a few minutes, drain, and dry before adding to the tuna salad. This takes away some of the raw bite.
For an extra creamy and rich tuna salad with a hint of garlic, swap the mayonnaise for homemade aioli.
Add more finely chopped fresh herbs like parsley or tarragon.

The better the quality of tuna used in this recipe, the better the tuna salad will be. White, albacore chunk tuna will have a meatier texture and milder flavor, while flaked tuna tends to be moister with a fishier taste. If you don’t have a strong preference, try using a mix of the two.
Prepared tuna salad will keep in the refrigerator for up to four days.

Print Friendly, PDF & Email