There’s nothing like a good tuna salad to bring you back to the bayou. This Tuna Salad with Chopped Eggs is creamy, crunchy, and packed with flavor — ready in just 10 minutes!
The combo of tuna, chopped eggs, crisp celery, and tangy pickles gives it the perfect balance of textures and taste. A touch of mustard and lemon pepper ties it all together, making it a simple yet satisfying bite.
I remember my granddad used to make tuna salad after a long day of fishing off the Louisiana coast. He’d mix it up with whatever we had on hand — always adding a bit of spice for that Cajun kick.
This version sticks to that tradition but keeps it light with yogurt and a pop of jalapeño for heat. It’s the kind of recipe that’s perfect for a quick lunch or a picnic by the water.
For the best shot, serve it in a rustic bowl with some crisp lettuce or crackers on the side. Natural light works wonders here — try setting it up near a window for that soft bayou glow. Give this tuna salad a try and let me know how you make it your own!
Why You’ll Be Hooked?
- Fast and Easy: I love that this comes together in just 10 minutes—perfect for those days when you’re hungry but short on time.
- Protein-Packed: The combo of tuna and eggs keeps me full for hours without feeling heavy.
- Make-Ahead Friendly: It tastes even better after sitting in the fridge for a bit, so it’s great for meal prep.
- Low-Carb and Keto-Friendly: It’s filling without the carbs, making it a perfect fit for a low-carb lifestyle.
- Customizable: Sometimes I swap the pickles for capers or add a dash of hot sauce for extra kick.
Tuna Salad With Chopped Eggs Recipe
Equipment
- Fork
- Spoon or Spatula
Ingredients
- 8 ounces chunk light tuna in water (2 4-ounce cans), drained
- 1/3 cup dill pickles chopped
- 1/4 cup onion
- 1 to 2 celery diced
- 2 eggs hardboiled and chopped
- 1/4 cup mayonnaise
- 1/2 cup yogurt
- 1 tablespoon mustard
- 1 jalapeño optional, diced
- Lemon pepper
Instructions
- Break up the tuna in a mixing bowl with a fork.
- Add pickles, onion, celery, and eggs.
- Mix in mayonnaise, yogurt, and mustard. Add jalapeño if using.
- Stir until well combined.
- Season with lemon pepper to taste.
Nutrition
Tips That Will Ease Your Job!
- Use Good-Quality Tuna: Opt for chunk light tuna in water rather than oil—it gives a cleaner flavor and blends better with the creamy ingredients. Drain it well to avoid a watery salad.
- Chop Ingredients Evenly: Finely chop the pickles, onion, and celery to ensure a consistent texture and balanced flavor in every bite.
- Balance the Creaminess: Adjust the ratio of mayonnaise and yogurt to your taste. For a creamier salad, add more mayo; for a lighter taste, increase the yogurt.
- Let It Chill: After mixing, let the salad rest in the fridge for 15–20 minutes. This helps the flavors meld together and enhances the taste.
- Customize the Spice Level: If you like a little heat, don’t skip the jalapeño. You can also add a dash of hot sauce or a sprinkle of cayenne pepper for extra kick.
- Add Extra Crunch: If you prefer more texture, toss in some chopped nuts (like almonds or walnuts) or extra celery for added crunch.
- Season Carefully: Lemon pepper adds a bright, zesty flavor, but start with a small amount and adjust to taste. The saltiness of the tuna and pickles can vary, so taste as you go.
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