Tuna and Egg Salad Sandwich

When I first had a tuna fish salad sandwiches out, it didn’t have egg in it. I soon realized eggs were not normally added to tuna fish salad. I wondered if it was just something common to the South, but when I searched online, tuna fish sandwiches don’t list eggs as and ingredient.

My mother always added boiled eggs to her tuna fish sandwiches and this is my take on her recipe.

Serves 4


  • Tuna and Egg Salad
    • 2 hard boiled eggs, diced
    • 1 5 ounce can of water packed tuna fish, drained
    • 1/2 dill pickle, diced
    • 1/4 cup diced celery
    • 2 scallions, thinly sliced (low FODMAP – only use the scallion greens)
    • 2 to 4 tablespoons of mayonnaise (see notes)
    • 8 to 10 olives, diced (optional)
    • 1 tablespoon capers, rinsed (optional)
    • salt and pepper to taste
  • 8 slices of bread for sandwiches
  • Lettuce (optional)
  • Tomato, sliced (optional)


Can opener, cutting board, knife, medium bowl


  • Tuna and Egg Salad
    1. Put the diced eggs, drained tuna fish, dill pickle, celery, scallions, olives, and capers in the bowl.
    2. Stir and break up the canned tuna fish. Add 2 tablespoons of mayonnaise and stir it in.
    3. Taste to see if you want more mayonnaise. If so, add it.
    4. Add salt and pepper to taste. With the olives and capers, you may not need any salt.
  • Sandwich
    1. Toast bread, if you like. Put lettuce leaves on the 4 slices of bread that will be the bottom of the sandwich.
    2. Put sliced tomatoes on top of the lettuce.
    3. Cover tomatoes evenly with 1/4 of the tuna and egg salad and add a layer of lettuce over the tuna and egg salad.
    4. Place a slice of bread on top of each sandwich. Cut the sandwiches in half, if you like.


  • Other ways to serve the tuna and egg salad:
    • It can be served on crackers, plain or with cheese.
    • It can be served as part of a chopped salad, with a base of chopped lettuce, sliced carrots, diced yellow bell peppers, sliced cherry tomatoes, and cucumber slices.
    • It can be served on radish or cucumber slices.
    • It can be filling in a lettuce cup of Bib or Butter Crunch lettuce.
    • Used as a filling in an avocado.

If you don’t like mayonnaise, you could use hummus, mashed avocado, yogurt, ricotta, tarter sauce, or sour cream instead.

11 thoughts on “Tuna and Egg Salad Sandwich

  1. I wonder if this is something that changed over time. I used to make tuna salad with eggs all the time (and I think that everyone that I knew at the time did the same), but for some reason I stopped one day and started making it without. I wonder if tuna was more expensive and the eggs were used to stretch it a bit? Either way, tuna salad with hard boiled eggs is delicious and now I am hungry!

    Liked by 2 people

    1. It could be that eggs made a great stretcher. It could also just be a time savings since boiling eggs does take a bit of time and if you are in a hurry, leaving them out does mean a faster sandwich. I also wonder if leaving them out became common after people starting thinking eggs were bad for you due to an error in the cholesterol reporting. They had the decimal in the wrong place and no one caught it until years later.

      Liked by 1 person

    1. I often make this for a quick lunch. My Instant Pot cooks the eggs so quickly and if I make several boiled eggs, I can put them in the fridge for making this very fast.


      1. I agree, there is a huge difference between free range eggs and store bought eggs. My grandma raised chickens and my mother raised chickens. My grandma raised enough chickens to have her own income with the egg sales. When I visited, I would help gather the eggs and sometimes herd the chickens into their coop.


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