Elevate the taste and texture of your tuna sandwich by adding hard-boiled eggs!
My favorite deli has amazing tuna salad. And equally amazing egg salad. When I go there, I often struggle with which one to order because I love them both. Sometimes I solve the problem by getting the platter, which comes with scoops of each salad, along with sliced tomatoes and cucumbers. But sometimes I really, really want these salads in a sandwich, and then it’s so hard to choose.
So what do I do? I stay home and make myself this tuna egg sandwich: problem solved! Bursting with flavor and packed with protein, this hearty and healthy sandwich satisfies all of my cravings. The eggs add great texture to the mix, in addition to enhancing the lovely taste of the tuna. And the crunchy celery and red onion, tangy Dijon mustard, and earthy celery seed are all ingredients that go perfectly with both tuna and eggs, making this sandwich super delicious.
Once you’ve prepped your ingredients—chopping the eggs and veggies—all you have to do is combine everything in a bowl and gently mix it all together. Have your bread ready, and you can have this great sandwich in no time.
Here are some easy ways to make (and peel!) Hard-Boiled Eggs that will save you even more time.
Protein Powerhouse
These days, everyone is always trying to pack their meals with protein. Let us help with this protein-packed tuna egg sandwich. A serving of tuna contains between 20 and 30 grams of protein, and a large hard-boiled egg contains over six grams of protein. So when you combine tuna and egg into one sandwich, you’re getting a substantial amount of your daily protein needs. In addition, both of these foods also contain essential vitamins, minerals, and other nutrients, including omega-3 fatty acids and antioxidants.
How Do I Store Leftovers?
The tuna and egg mixture can be stored in an airtight container in the refrigerator for up to 4 days. And while we think these sandwiches are best eaten right away, you can wrap them tightly in plastic wrap, and they’ll keep in the refrigerator for up to 2 days (though the bread might get soggy).
Serving Suggestions
In our recipe for tuna egg sandwiches, we’re recommending whole-wheat bread, and our favorite is this Honey Wheat Sunflower Bread. But if you’re going to be making these sandwiches often, like I do, you’ll probably want to switch up your breads. I love how the sharp, pungent flavor of the Dijon mustard in the salad echoes the tang in this Sourdough Bread but, that said, I also love a tuna egg sandwich on this soft and slightly sweet Simple Challah Bread. Want a bit more salt in this sandwich? Make it with slices of Pretzel Bread. Basically, whatever kind of bread you like will work.
But you know what else is great? Transforming your tuna egg sandwich into an open-faced melt by putting scoops of the mix onto Homemade English Muffins, topping them with Marinated Mozzarella, and sticking them under the broiler until the cheese gets brown and bubbly. And if you’re not in the mood for a sandwich? This tuna and egg mixture is delicious on top of a Greek Salad or a classic Wedge Salad.
Tuna Egg Sandwich
Ingredients
- 3 large hard-boiled eggs peeled and chopped
- 1 can tuna (5 ounces) drained
- 3/4 cup celery chopped
- 1 1/2 tablespoons mayonnaise plus more to taste
- 1 teaspoon Dijon mustard
- 2 pinches celery seed
- 2 tablespoons diced red onion
- Salt and pepper to taste
- 4 slices whole-wheat bread
Instructions
- In a medium bowl, combine the chopped eggs, drained tuna, and chopped celery. Stir in 1 1/2 tablespoons mayonnaise, the Dijon mustard, celery seed, and red onion.
- If preferred, add more mayo to reach your desired consistency. Season with salt and pepper to taste.
- Spread the tuna mixture evenly on two slices of whole-wheat bread. Place another slice of bread on top of each to create two sandwiches. Enjoy!
I almost passed by your recipe, then I did a 360. first of all, a lot of culinary personalities have posted their tuna sandwich recipes, and they all use tuna in oil in tuna in oil. The reason is water packed tuna is an abomination that refuses to rehydrate well. This ends up requiring lots of mayo, a substance in small amounts is ok but in larger amounts severely masks flavor, leaving one with a gloppy mess. your recipe uses a modest amount of mayo and the eggs, while adding mild flavor more importantly makes the filling light. The celery is plentiful, 2/3 cup might be better and because I like more aggressive flavor profiles in general, I am going to up the onion to 2 1/2 tbsp and 1/4 tsp red wine vinegar and I topped the sandwich with chopped fresh parsley, (really recommend that.). I used Genova yellow fin tuna in a 5 oz. tin. The tuna is absolutely without fishiness. Very well done indeed. The changes I made reflect the fact I am Italian-American and in general we like a little more oomph in our food flavor profile.
Thanks Carmine. Those tweaks sound great!