gourmet tuna and egg salad recipe

How to Make Gourmet Tuna and Egg Salad

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Our gourmet tuna & egg salad recipes can be used for a double-decker sandwich or to entertain a crowd. Plus, they are both delicious!

It’s nice to have some essential crowd-pleaser recipes on hand for company, potlucks, parties, and picnics. Egg and tuna salad are two easy recipes that require only a few kitchen skills that hold well, can be made ahead of time, and taste delicious. I like to prepare gourmet tuna and egg salads since so many of the ingredients are used in both recipes. Here are the simple step-by-step directions and ways to serve them each. 

gourmet egg and tuna salad

Tuna Salad

The key to good tuna salad is to buy a quality product and adequately drain it. I buy canned albacore tuna, empty it into a colander for a few minutes, and then pressed against the colander to get any remaining liquid out. I then lay it on a paper towel to dry for a few minutes. You can also buy a top-quality product, yellowfin tuna, but I wouldn’t recommend paying the price difference since it is going to be mixed with other ingredients. 

tuna salad ingredients

Mix the drained tuna with finely diced onion, celery, salt, and pepper. I like to add chopped pickles to my tuna salad (which I cut myself) and a splash of the juice from the jar, but if you do not like pickles, you can omit this. Then, the dressing is made from mayo, yogurt (to cut fat and calories—using all mayo is fine, but it will be heavier) and dried basil and celery salt. If you have fresh or dried dill, that works well, too, but I don’t keep those on hand.

tuna salad instruction

Wickles Pickles is my favorite brand of pickles, and Duke’s mayo is a Southern staple. The tuna is refrigerated and can hold for around five to six days. Stir before using. 

tuna salad recipe with pickles
chicken salad on crackers

Egg Salad

I love any egg recipe, and egg salad is no exception. After hard-boiling my eggs, I run them under cold water and peel. Be sure to rinse to remove any remaining shell, and lay on a paper towel to dry.

egg salad ingredients

Now, here is a trick I used at my catering business, and I love this one! If you have a cooling rack, here is a second use for it besides holding delicious warm cookies. Lay the rack over your mixing bowl and push the eggs through it. Such an easy shortcut will keep your eggs the same size, which looks so pretty. 

eggs through strainer

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gourmet tuna salad recipe

To the bowl of eggs, add the mayo, yogurt (if cutting calories and fat), a dash of mustard, splash of pickle juice, salt and pepper. I also add a little dried basil, though thyme works well, too. I’m a fan of vinegar’s tart taste, so I add two tsp. of red wine vinegar to my egg salad recipe, but it is optional. You could also use apple cider or white vinegar. Mix and refrigerate until ready to serve. I like to sprinkle some pepper and paprika or cayenne pepper over the top for extra seasoning and to make it look professional. 

egg salad sandwich

Multiple Uses

Besides having an egg salad or tuna salad sandwich for lunch or a snack, you can also use it for entertaining. Pictured here, I’ve paired it with whatever I had on hand to make a pretty spread: crackers, Triscuits, butter toffee nuts, dates, wasabi snack mix, a variety of seedless grapes, and a cold bottle of Chardonnay. You could also use pita or tortilla chips or toasted baguette slices to spread the salads on. Isn’t it pretty? 

gourmet tuna and egg salad recipe

Make it a Double Decker!

I like to make a stacked sandwich with a layer of egg salad and a layer of tuna salad between toasted multi-grain bread. I had fresh basil from my garden, so I added a few leaves to enhance the flavor. It tasted delicious, looks picture-perfect, but I will say that the sandwich is a little messy to eat since I subbed some of the mayo for plain yogurt to reduce the calories. I could also have refrigerated the sandwiches for a few minutes before cutting it so it would have held together better. 

double decker tuna and egg salad sandwich

Maybe this recipe will inspire you to make both salads and use them in ways you hadn’t thought of. Do you have any other ways you like to eat tuna or egg salad? 

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Egg Salad Recipe

egg salad sandwich

Egg salad is easy to make and full of delicious flavor and nutrition. I use yogurt in this recipes to cut some of the fat and calories, but you can omit and use all mayo if you prefer. Eat the salad how you normally would, or serve it as a pretty party spread; ideas shown in the post. You can also prepare a beautiful double decker sandwich with the tuna salad recipe (shown below) that is sure to impress. Mmm, mmm, good!

  • Author: Melody Pittman
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • Yield: 3 cups 1x
  • Category: salads
  • Cuisine: American

Ingredients

Scale

Egg Salad

8 to 12 eggs

2 Tbsp. mayo

Scant 1/4 cup plain or Greek yogurt

1 1/2 tsp. pickle juice

1 1/2 tsp. prepared mustard

2 tsp. red wine vinegar, optional

1/4 tsp dried basil, optional

1/4 tsp. salt

1/4 tsp. pepper

Instructions

Egg Salad

Hard-boil eggs, rinse under cold water, peel, rinse again, and lay on paper towels to dry.

Dice eggs or push through a cooling rack into a medium bowl.

Add mayo, yogurt, mustard, salt, pepper, pickle juice, vinegar, basil, salt, and pepper.

Stir to combine.

Cover and refrigerate until ready to serve.

 

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 126
  • Sugar: .9g
  • Sodium: 259mg
  • Fat: 9g
  • Saturated Fat: 2.5g
  • Trans Fat: 0
  • Carbohydrates: 1.9g
  • Fiber: .1g
  • Protein: 9.4g
  • Cholesterol: 274mg

Keywords: egg salad, eggs

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Gourmet Tuna Salad

Tuna salad is an easy and tasty dish to make that isn’t always thought of as a comfort food. It is versatile and full of flavor. If you think you might not like tuna salad, I encourage you to give it a second chance. For this recipe, I use yogurt to reduce some of the fat and calories. You can omit and use all mayo if you prefer. Eat the salad as a tossed green salad topping, on a sandwich, with crackers or veggies, or serve them as a pretty party spread; ideas shown in the post. You can also prepare a beautiful double decker sandwich that is sure to impress. Mmm, mmm, good!

  • Author: Melody Pittman
  • Prep Time: 15 min
  • Total Time: 15 min
  • Category: salads, main dish
  • Cuisine: American

Ingredients

Scale

Tuna Salad

(4) 4 oz. cans albacore tuna, drained, and squeezed to remove excess liquid

1/2 cup plain or Greek yogurt

1/4 cup (heaping) Duke’s mayo

1/3 cup diced celery

1/3 cup diced onion

1 tsp. diced pickles or pickle relish

1 to 2 tsp. pickle juice (omit if using pickle relish)

1/2 tsp. salt

1/4 tsp. dried basil

1/4 tsp. celery seed, optional

1/4 tsp. pepper

1/2 cup chopped hard-boiled egg, optional

Instructions

Place drained tuna in a medium bowl.

Add mayo, yogurt, pickles, celery, onion, basil, celery seed, salt, pepper, and pickle juice.

Mix to combine. Gently stir in chopped eggs if using.

Cover and refrigerate until ready to serve.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 307
  • Sugar: 6.4g
  • Sodium: 462mg
  • Fat: 8.1g
  • Saturated Fat: 3.5g
  • Carbohydrates: 10.6g
  • Fiber: .3g
  • Protein: 48.6g
  • Cholesterol: 61mg

Keywords: tuna salad, salads, tuna

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