This salad is a wholesome and easy meal made with pantry staples. It’s budget-friendly, quick to prepare, and filled with flavor. The creamy blend of mayo and mustard, along with the added crunch of celery or relish, gives it a perfect balance of textures. It’s great for meal prep and stays delicious for days, making it ideal for lunches, picnics, or potlucks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Canned tuna, drained
Hard-boiled eggs, chopped
Mayonnaise
Yellow mustard
Celery, finely chopped (optional)
Sweet pickle relish or chopped pickles
Salt and pepper
Optional: onion powder, paprika, chopped onions, or fresh herbs
Directions
In a large mixing bowl, combine drained tuna and chopped hard-boiled eggs.
Add mayonnaise and mustard, starting with smaller amounts and adjusting to your preferred creaminess.
Stir in celery and relish or pickles for added texture and sweetness.
Season with salt, pepper, and any additional spices to taste.
Mix until well combined and creamy.
Chill for at least 30 minutes before serving for best flavor.
Servings and timing
This recipe makes approximately 4 to 6 servings. Preparation time: 10 minutes Chilling time (optional): 30 minutes Total time: About 10–40 minutes depending on chilling
Variations
Low-Carb/Keto: Skip the relish and use chopped dill pickles and a low-carb mayo.
Herbed Version: Add chopped parsley, dill, or chives for a fresh twist.
Spicy Kick: Mix in a bit of sriracha, hot sauce, or cayenne pepper.
Extra Crunch: Add finely chopped onions, bell peppers, or shredded carrots.
Egg-Heavy Style: Use more eggs than tuna for a richer, egg salad texture.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the mayonnaise can separate and affect texture. Best served cold or at room temperature — no reheating is necessary.
FAQs
Can I use fresh tuna instead of canned?
Yes, cooked and flaked fresh tuna can be used, though canned tuna is more traditional and convenient.
How long does Amish Tuna Egg Salad last in the fridge?
It will stay fresh for up to 3 days when stored properly in an airtight container.
What kind of mayo is best?
Any regular or homemade mayonnaise works well. For a lighter version, use low-fat mayo or Greek yogurt.
Is relish necessary?
Relish adds sweetness and crunch but can be skipped or replaced with chopped sweet or dill pickles.
Can I make it ahead of time?
Yes, making it ahead allows the flavors to blend. Just stir before serving.
Can I add cheese?
Some versions include shredded cheddar for extra richness — it’s a tasty variation.
Is this salad gluten-free?
Yes, as long as all ingredients (especially the mustard and relish) are gluten-free.
Can I make this dairy-free?
Yes, this salad is naturally dairy-free unless you add cheese.
How do I serve it?
Serve it on bread as a sandwich, with crackers, in lettuce wraps, or on its own.
What type of tuna should I use?
Chunk light or solid white albacore tuna are both good options depending on your texture preference.
Conclusion
Amish Tuna Egg Salad is a nostalgic, satisfying dish that combines simple ingredients into a comforting classic. It’s quick, versatile, and perfect for make-ahead meals. Whether you’re scooping it onto bread, spooning it into lettuce cups, or enjoying it straight from the bowl, this creamy salad is sure to become a staple in your recipe rotation.
Amish Tuna Egg Salad is a creamy, protein-rich salad made with canned tuna, chopped hard-boiled eggs, and a tangy mayo-mustard dressing. It’s simple, comforting, and perfect for sandwiches, lettuce wraps, or served on its own as a quick meal.
Ingredients
2 cans (5 oz each) tuna, drained
4 hard-boiled eggs, chopped
1/3 cup mayonnaise (adjust to taste)
1 tbsp yellow mustard
1/4 cup celery, finely chopped (optional)
2 tbsp sweet pickle relish or chopped pickles
Salt and pepper, to taste
Optional: 1/4 tsp onion powder, paprika, chopped onions, or fresh herbs (parsley, dill, or chives)
Instructions
In a large bowl, combine drained tuna and chopped hard-boiled eggs.
Add mayonnaise and mustard; stir to combine.
Mix in celery and relish or chopped pickles.
Season with salt, pepper, and any optional spices or herbs to taste.
Mix until well combined and creamy.
Chill in the refrigerator for at least 30 minutes for best flavor (optional).
Notes
For a low-carb version, use dill pickles and low-carb mayo.Add herbs like parsley or dill for extra freshness.Include chopped onions or bell peppers for added crunch.Use more eggs for an egg-heavy variation.Stir in shredded cheddar for extra richness.
