Tuna and Hard Boiled Egg Salad
Tuna and egg salad is a filling salad combining everyone's favorite fish and veggies in the most delicious way. Topped with a classic vinaigrette, this protein-packed lunch is sure to become a favorite. Shall we?
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Background
Our tuna and egg salad is a light, tasty, high-protein meal. It's a fantastic dish to put together when you're running low on time and energy.
Hard boiled egg and tuna salad doubles as both a main dish or a side. It's great for lunch, dinner or a shared potluck. Additionally, it's flexible and easily customizable meal with extra veggies, herbs or dressings.
We have to be honest - the recipe is not overly original.
It's all about humble ingredients - potatoes, tuna, eggs and a super simple vinaigrette dressing - coming together. Yet this simplicity perfectly depicts Balkan love for uncomplicated, but filling meals.
Why You'll Love It
- Gets Better as it Chills. This salad holds beautifully as it cools down. Meaning, the salad actually gets better after chilling for a while, making it perfect for making ahead.
- Effortlessly High Protein. Eggs and tuna come together beautifully in this salad, making it a high protein without trying. It keeps you full and energized for hours without weighing you down.
- It's a No-Stress Meal. With minimal effort you'll have a something nourishing when you want something with a substance and don't have time to cook.
Ingredients
Here are the ingredients you need:
Salad:
- Eggs.
- Tuna. Canned and drained.
- Potatoes. Baby potatoes work best. Russet or Yukon Gold are also ok.
- Corn. Canned.
- Onion.
- Tomato.
- Parsley. Sub with cilantro.
Dressing (not pictured):
- Oil. Vegetable or olive. Avoid coconut as it'll solidify at room temp.
- Seasonings. Salt and pepper.
- Lemon.
- Vinegar.
- Sugar.
- Mayo.
- (Optional) Lettuce.
Instructions
Here are easy instructions to make today's tuna and egg salad.
Step 1, 2, 3. Boil the eggs, potatoes and corn in different pots.
Step 4. Drain, peel and slice eggs and potatoes.
Step 5. Make the dressing. Mince tomatoes, parsley and onion.
Step 6. Layer the salad in a large bowl: potatoes → tuna → eggs → corn → onion. Add dressing. Repeat 1–2 more times.
Step 7. Top with tomatoes and parsley.
Handling
Here are a few ideas on how to serve and store tuna and hard boiled egg salad.
Serving. Tuna and egg salad is tastes best when chilled in the fridge before serving. It works as a standalone dish, or a rich side dish pared with Balkan fried breads or pogacha.
Storing. Due to fragile ingredients, this salad is best consumed on the same day as it's made. If consuming later, keep it in an airtight container in the fridge and use within 12–24 hours for best texture and taste.
Variations
- Swap baby potatoes for sweet potatoes for a sweeter taste.
- Add or replace veggies for more crunch. Peas, bell peppers or carrots work great.
- Don't like mayo? Swap it with yogurt or sour cream for a lighter, tangier dressing.
- Add more aromatics. Fresh herbs like dill or green onion add extra freshness.
- Turn it into a sandwich - just add bread. For a lower carb option use lettuce leaves.
More Salads We 💙
Here are a few salads we have on repeat:
Thoughts?
If you make today's Tuna and Egg Salad and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!
You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.
Prijatno, Dobar Tek, and Bon Appetit!
Tuna and Egg Salad
Ingredients
Salad
- 5 eggs
- 10 baby potatoes peeled
- 1 cup canned corn
- 7-10 ounces canned tuna drained
- 1 yellow onion medium, minced
- 1 tomato large, diced small
- 1-2 tablespoons fresh parsley minced
- (Optional) few cups shredded lettuce
Dressing
- 3.5 tablespoons oil vegetable or olive; avoid coconut
- 1 tablespoon vinegar ACV or other
- ½ lemon (juice only)
- salt and pepper to taste
- ½ teaspoon granulated sugar
- 1 tablespoon mayo
Instructions
- In a smaller pot, add eggs and water and bring to a boil on high. Reduce heat to simmer, and cook for 7-12 minutes, depending on your preference.
- In a different pot, add potatoes, cover with water, and bring to a boil on high. Reduce heat to simmer, and cook 10-15 minutes, or until fork tender.
- Finally, bring corn kennels to a boil in another small pot and remove from heat.
- Drain eggs, potatoes and corn. Peel eggs, and cut eggs and potatoes into thin rounds.
- Make the dressing by combining all ingredients and whisking them well.
- Take a large bowl and start layering your salad. (You should have a total of two to three layers of everything.) Start with potato rounds, add tuna, then eggs, corn, and onion. Then top it generously with the dressing. Repeat once or twice, depending on how many ingredients you have left. Top each layer with the dressing.
- Once finished, add the tomatoes and parsley on top.
- Serve after chilling in the fridge. It works as a standalone dish, or a rich side dish pared with Balkan fried breads or pogacha with it. Store in an airtight container in the fridge. Use within 12–24 hours for best texture and taste.
Video
Notes
- Variations:
- Turn it into a sandwich - just add bread. For a lower carb option use lettuce leaves.
- Swap baby potatoes for sweet potatoes for a sweeter taste.
- Don't like mayo? Swap it with yogurt or sour cream for a lighter, tangier dressing.
- Add more aromatics. Fresh herbs like dill or green onion add extra freshness. - - Add or replace veggies for more crunch. Peas, bell peppers or carrots work great. If adding lettuce, start with it as the first layer.
This is so pretty, and what a great mix in there! I'm, unfortunately, a little like your sister, minus the pleasure. My other half just forced me to transcribe the recipes that were scattered throughout (totally overtaking) my verb conjugation practice notebook. It seems that I definitely prefer one over the other. lol.
I love that you guys have physical (recipe) evidence though! Even after you transcribe it, keep the notebook.
But it's also good to transcribe it somewhere for the sake of keeping it. How wonderful would it be to have your grandma or someone who's gone return for one weekend to teach you your favorite recipes?
My grandma made bread better than anyone I know. I wish I could make it that way, but it went away with her. I'm hoping the blog is a way of keeping these recipes alive.