Healthy Tuna Egg Salad

Tuna salad meets egg salad is this delicious, easy recipe! So versatile, eat alone or, make a sandwich, lettuce wrap or main course salad. Be sure to check out my serving tips below, for quick, tasty recipes. Each ½ cup serving has 139 calories 6 grams of fat.
Healthy Tuna Egg Salad

Helpful Tips About this Recipe

Serving Tips
To Make Sandwiches: Use 1 sandwich thin per sandwich. Open each sandwich thin and spread ½ cup of tuna on bottom of each. Top with 1 large slice of tomato. Top each with remaining half of sandwich thin. Makes 3 sandwiches, each ½ cup tuna egg salad
To Make Lettuce Wraps: Top each lettuce leaf with ¼ cup tuna egg salad and spread a little over leaf.  Top each lettuce wrap with a slice of tomato. Makes 5 lettuce wraps, each ¼ cup tuna egg salad 
To Make a Salad: In a medium bowl, add 3 cups chopped romaine, ⅓ cup chopped celery and carrots. Toss with 2 tablespoon Skinny Ranch Dressing or your favorite light dressing. Top with ½ cup tuna egg salad. Drizzle top with ½ tablespoon more dressing, if desired.

WW Freestyle SmartPoints

WW SmartPoints
SKINNY FACTS: for ½ cup tuna egg salad
139 calories, 6g fat, 1.5g sat. fat, 141mg chol, 13g prot, 6g carbs, 0g fiber, 370mg sod, 4g sugar
FACTS: for Freestyle SmartPoints
45 calories, 0g sat. fat, 0g protein, 4g sugar


Healthy Tuna Egg Salad

Healthy Tuna Egg Salad

5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad, Side Dish
Cuisine American
Servings 3
Calories 139 kcal


  • 1 (5 oz) can chunk white albacore tuna, packed in water, drained well
  • tablespoons light mayonnaise, I like Best Foods Light (Hellman’s)
  • 2 large eggs, I like Egg-land Best eggs
  • ½ cup celery, diced
  • tablespoons pickle relish
  • 2 teaspoons yellow mustard or spicy brown


  • To Hard Boil Eggs: Place eggs in a small pot and cover with cold water. Set timer for 20 minutes. Bring water to a boil. Next, turn down to simmer and cook until timer goes off, after 20 minutes. Drain water in sink. Add cold water and ice cubes to pot, to cool eggs quickly, if desired. Once cool, peel and grate with a food grater or chop into small pieces.
  • In a medium bowl, add drained tuna and break up with a fork. Add mayonnaise and mix well.  Stir in grated eggs, celery. pickle relish and mustard.
  • Store in refrigerator for up to 3 days.


Serving: 0.5cupCalories: 139kcalCarbohydrates: 6gProtein: 13gFat: 6gSaturated Fat: 1.5gCholesterol: 141mgSodium: 370mgSugar: 4gBlue Smart Points: 2Green Smart Points: 4Plus Points: 3
Tried this recipe?Let me know how it was!


  1. Martha, I just entered your email address to the mailing list. To complete your signup process, please click the link in the email we just sent you.
    My best,

  2. Beverly, the celery just adds crunch so you can easily leave it out or you could add diced carrots.
    My best,

  3. I am on Weight Watchers and I have been CRAVING tuna salad for weeks. I saved the email with the recipe and finally made it today – it is DELICIOUS!!! Super easy to make – I boiled the eggs this morning and threw the recipe together at lunch time and it is absolutely my favorite tuna salad recipe. Thank you so much for posting this, and thank you for including the WW points – it is so convenient to have recipes that I don’t have to spend time calculating points!

  4. Wonderful Sharon, thank you! I’m so happy you like this tuna salad. Yes, it’s so simple and super yummy!
    Best of luck to you on Weight Watchers,

  5. 5 stars
    I only used 2T mayo and will try even less next time. (My relish may have been thinner than some as it was homemade.) Mixed a serving into a tossed salad and did not even add salad dressing. Definitely a keeper.

  6. Great feedback, Debbie. I’m so happy you enjoyed this recipe. Thank you!
    All the best,

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