Tuna Egg Salad Sandwich. A delicious creamy tuna sandwich with eggs that is easy to make in 10 minutes! Great for lunch.
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This Tuna Egg Salad Sandwich is one of my favorite ways to enjoy tuna! I am an avid tuna lover. I could have it in so many ways, from Onigiri to Korean Tuna Pancakes and more! After years of making tuna sandwiches for lunch or dinner, I've decided to share the best way to take this sandwich to the next level: with eggs!
The eggs elevate the taste of an average tuna sandwich as it adds substance and a creamier taste. I learned this trick from my elementary school friend's mom who was a cook for a school. She made us sandwiches once and the combination blew my mind that I had to make this at home and that's how this recipe was born.
Ingredients
Please scroll down to below recipe card for exact measurements.
- Bread: White bread or whole-wheat bread both work. You could even use sour dough bread for a chewy texture. You could also toast the bread if you like more texture.
- Canned tuna: I highly recommend using canned tuna in oil as it's more smoother in taste than the kind in water. But if you only have canned tuna in water then that works too!
- Large eggs
- Green onion
- Mayonnaise: normal mayo or Japanese mayo will work. For a creamy taste, I like using Japanese mayo, which you can buy at the Asian grocery store.
- Salt
- Black Pepper
Optional: fresh lettuce
How to make Tuna Egg Salad Sandwich
- Bring a pot of water to boil, carefully lower eggs into the hot boiling water. Reduce to a rolling simmer on medium heat for 10 minutes.
- Prepare an ice bath and transfer the hard-boiled eggs into the ice water to cool completely.
- Use the back of the spoon to crack and peel the eggs. Place peeled eggs in a large bowl.
- Add strained tuna, green onions, mayonnaise, salt and black pepper. Mash everything together.
- Spread the tuna egg mayo mixture on a slice of bread. Optional: add lettuce on top. Cover with another slice of bread. Slice in half and enjoy!
Storage
Leftover sandwiches can be stored in an airtight container in the fridge and will last up to 2 days.
Expert Tips
- Strain the tuna with a fine sieve to remove any excess liquids.
- I recommend using canned tuna oil for a more delicious taste.
- Use soft fluffy bread for the best texture!
- Add some greens to your sandwich, like lettuce.
Other recipes you may like!
- Japanese Egg Sandwich
- Japanese Tuna Onigiri
- Tamago Sando
- Japanese Spicy Tuna Rice Bowl
- Spicy Tuna Sushi Bake
📖 Recipe
Easy 10-min. Tuna Egg Salad Sandwich
Ingredients
- 8 slices bread white or whole wheat bread
- 5 large eggs
- 1 can canned tuna strained of liquids
- 1 green onion finely chopped
- ⅓ cup mayonnaise
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional
- 4 leaves green lettuce
Instructions
- Bring a pot of water to boil, carefully lower eggs into the hot boiling water. Reduce to a rolling simmer on medium heat for 10 minutes.
- Prepare an ice bath and transfer the hard-boiled eggs into the ice water to cool completely.
- Use the back of the spoon to crack and peel the eggs. Place peeled eggs in a large bowl.
- Add strained tuna, green onions, mayonnaise, salt and black pepper. Mash everything together.
- Spread the tuna egg mayo mixture on a slice of bread. Optional: add lettuce on top. Cover with another slice of bread. Slice in half and enjoy!
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