Tuna and Egg Salad Sandwich

Ingredients

• 8eggs, hard-boiled
• 340 g (12 oz)tuna, drained
• 45 ml (3 tbsp)dill relish
• 40 g (¼ cup)onion, finely chopped
• 120–240 ml (½–1 cup)mayonnaise
• to tastesalt and pepper
• 12 slicespumpernickel bread

Instructions

1. 1

   Boil and chop

   Boil the eggs. Once cool, peel and chop them, then put them in a medium mixing bowl.

2. 2

   Add the tuna

   Drain the tuna and add it to the bowl with the dill relish and chopped onion.

3. 3

   Mix in mayonnaise

   Stir in mayonnaise until the mixture reaches the consistency you like.

4. 4

   Season the filling

   Add salt and pepper to taste.

5. 5

   Build the sandwiches

   Spoon the filling onto your chosen bread and garnish with lettuce and tomato.

What is tuna and egg salad?

Tuna and egg salad is a chilled sandwich filling built from flaked tuna, chopped hard-boiled eggs and a creamy dressing. It belongs to the family of American-style deli and home lunch salads, where a few pantry staples are mixed and served between slices of bread.

This version gets a bright, pickle-like tang from dill relish and a little bite from finely chopped onion. Pumpernickel gives the creamy filling a dark, earthy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 223 calories, 12g protein, 27g carbs, 7g fat.

The bread supplies most of the carbohydrates, while mayonnaise contributes much of the fat; tuna and eggs provide protein. Serve with lettuce, tomato or another crisp vegetable to round out the plate.

Choose the tuna and relish

Tuna: Drain it well before mixing so excess liquid does not loosen the filling. Break it into flakes with a fork, leaving some texture rather than mashing it smooth.

Relish: Dill relish brings both acidity and seasoning. Stir it through evenly so each bite gets a little tang.

Get the egg texture right

Eggs: Cool the boiled eggs before peeling and chopping; warm eggs can soften the mayonnaise and make the salad less cohesive. Chop them fairly small for an even spread, or leave a few larger pieces for more texture.

Mixing: Fold the eggs into the tuna gently so the filling stays textured instead of becoming a paste.

Adjust the mayonnaise

Start with less: The recipe allows 120–240 ml, so add mayonnaise gradually and stop when the mixture holds together while remaining easy to spread.

Final seasoning: Taste after mixing, then add salt and pepper. Relish and canned tuna can already be salty, so seasoning at the end gives you more control.

Serve on pumpernickel

Bread: Pumpernickel's robust flavour stands up well to the creamy filling. Use fresh slices and spread the salad in an even layer for easier eating.

Garnish: Lettuce and tomato add freshness and contrast. Add them just before serving to help keep the bread from becoming damp.

Make-ahead timing

The filling can be mixed ahead and kept chilled until needed. If preparing the sandwiches in advance, keep the filling separate from the bread and assemble close to serving time.

The stated total time is 30 minutes, including boiling and cooling the eggs. Cooling them promptly after boiling helps make them easier to handle.

Recipe notes & tips

• Drain the tuna thoroughly before adding it to the bowl.
• Chop the onion finely so it blends into the filling.
• Add the mayonnaise in stages to control the consistency.
• Chill the filling if you prefer it firmer for spreading.
• Assemble sandwiches just before serving if using lettuce and tomato.

Variations

• Wholemeal bread: Use wholemeal slices for a milder, nutty sandwich.
• Extra crunch: Stir in finely chopped celery for a crisp contrast.
• More herbs: Mix in chopped dill for a fresh herbal note.
• Sharper onion: Use finely chopped spring onion in place of the onion.
• Open sandwich: Serve the filling on one slice of pumpernickel with lettuce and tomato.

Common mistakes to avoid

• Wet tuna: Excess liquid makes the filling loose; drain it well before mixing.
• Too much mayonnaise at once: The salad can turn overly soft; add it gradually.
• Warm eggs: Heat can loosen the dressing; let the eggs cool before chopping.
• Overmixing: Mashing everything removes the texture; fold the ingredients together gently.
• Soggy bread: Filling assembled too early can dampen the slices; add it shortly before serving.

How to store

Keep the tuna and egg filling in a covered container in the refrigerator and use within 3 days. Store it separately from the bread, and do not leave it at room temperature for extended periods.

Frequently asked questions