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hard boiled eggs in tuna salad?

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What does it add? I always make my tuna salad the same. Tuna , lemon juice , a little grated onion or onion powder, finely diced celery s/p little mayo a little sour cream lately its been Greek yogurt. And it is good and creamy. My husband asked recently why I never add hard cooked eggs? I just cant . I love hard boiled eggs . I eat them often but I don't see why I would add them to tuna salad. Those of you who like your tuna with egg what does it add creaminess ,flavor? Sorry if this seems like a dumb question ,but I'm just curious.

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  1. I grew up with hard boiled eggs in tuna salad and always enjoyed it. I eventually stopped adding them when I started cooking for myself and enjoy it equally, mainly because I started buying better quality tuna than what my mother used and didn't want to mask the flavor too heavily. However, I do find myself occasionally putting slices of hard boiled egg on top of my tuna in a sandwich.

    5 Replies
    1. re: ferret

      i've never heard of this - is it a regional or ethnic thing? (me: Anglo, grew up in the Northeast)

      1. re: WNYamateur

        My grandmother and parents always made it this way so I usually do, too. I'm Jewish and grew up in Pittsburgh.

        1. re: AmyH

          As mentioned above, my Hungarian-born mom always used hard-boiled eggs in tuna (in potato salad also - lots of mustard) - clearly a food she did not grow up with in pre-war Hungary. For whatever reason (cost, probably) hard-boiled eggs appeared everywhere in her cooking.

          1. re: ferret

            absolutely... it's not just Hungarian (actually I am as well) but a European thing... :) tuna salad and potato salad cant be without eggs .... yummmie.... ps. try it :)

          2. re: AmyH

            My best friend's mom, Lois--may she rest in peace--made tuna salad with very finely chopped hard boiled eggs and celery for crunch. We're Jewish and in Sherman Oaks--a suburb of Los Angeles.

            Also, GO PIRATES!

      2. Not in tuna, NO!

        1. I don't like HBEs in any incarnation.

          1. I just add chopped egg whites. It adds a bit of flavor and texture.

            1. I LOVE hard boiled eggs in tuna salad. I don't make it that way every time, but when I do it's a real treat.
              It's a great combination.

              1. I love hard boiled eggs in tuna salad. I think they add some nice texture and contrast to the tuna. I don't add them all the time, it depends on who I'm feeding and whether or not I have time to boil some, but I really prefer it that way. I also love hard boiled eggs in potato salad.

                1. I don't actually add the eggs to the tuna but I will pile egg salad on top of the tuna salad before putting the top slice of bread on the sandwich. It's a great combo.

                  1. A great depression meal. Eggs are cheaper than canned tuna. So I would suggest originally as a filler.

                    And since that was what it contained when I was a kid, I make it the same way.

                    Why change a winning combination?

                    1 Reply
                    1. re: INDIANRIVERFL

                      I make it without eggs but I don't mind if I have it somewhere with eggs mixed in already. My mom would put a lot of egg as filler too. My tuna salad sandwiches as a kid were more like egg salad with a hint of tuna.

                    2. I do make it with hard cooked eggs occasionally. I liked the flavor

                      1. I usually just mix leftover tuna salad and egg salad together when there isn't a lot of either left. I also add additional mustard, but that goes only on the bread, not inside the mix. And mayo is just eggs and oil, no?

                        1. I don't because I don't like boiled eggs. I do add chopped kosher dill pickle, craisins, sunflower seeds, and chopped crisp bacon, a light touch of mayo, and of course salt, pepper, and garlic.

                          I'm going have to make me some now...

                          1. I've had it that way, but I don't make it that way. I have completely re-learned to make tuna salad since coming to Chow.

                            The tuna I grew up with was N.A.S.T.Y. chunked, packed in oil, and I'm sure never drained and used (shudder) Miracle Whip.

                            I have evolved.

                            1. On my everyday tuna fish sandwich? Probably not. In a big scoop plopped on some lettuce as part of a summer salad platter? Most definitely! and I'd certainly eat any leftover on a sandwich.

                              1. To me tuna salad is about the crunch and tang, so no eggs in the tuna salad. Only mayo, celery and lemon juice.

                                Hard boiled eggs belong in potato salad with carrots, peas, mayo and Polish mustard.

                                1. I've never put HB eggs in mine, but there are so many other tuna/egg things I love I'm sure they'd appeal to me. Sliced egg with the tuna sauce used in Vitello Tonnato is very good, and since my tuna salad is neither crunchy nor tangy (how do you do that, anyway??) but gooey and creamy, the egg would fit right in.

                                  And WHY egg? It recently occurred to me, after seeing that Portlandia thing about making art out of something by "putting a bird on it," that my notion of how best to elevate any dish seems to be to put an egg on it!

                                  2 Replies
                                  1. re: Will Owen

                                    You can add crunch to a classic tuna salad by using diced celery, pickle and/or shallots. The tang can come from anywhere: lemon juice, pickle brine, wine vinegar, etc. I've had creamy tuna, but how are you making yours gooey?

                                    1. re: JungMann

                                      I do add onion and celery, but chopped very fine - in fact, the celery gets shaved down the cut face of the whole head, so the slices are translucent. As for "gooey," you should know that tuna salad and casserole both were made with canned grated tuna in our house - we preferred the flavor, and much preferred the price! - but that is no longer produced, at least for human consumption. So I mash the tuna as fine as I can get it with my three-tine cooking fork and then whip mayonnaise into it, and it emerges as a rather grainy-textured paté which I make spreadable. I use just enough lemon juice to brighten things, not to make it tangy.

                                      The only exception to the no-lumps texture is when I want to incorporate some really good-flavored dill pickle, which I'll squeeze dry and then cut in fine dice. I like tuna salad this way especially if I'm going to make open-faced tasted sandwiches with cheese melted on top, a favorite lunch thing.

                                  2. I grew up eating tuna salad with HBE in it, and that's the way I still prefer it. With the eggs really finely chopped. In fact, I halve the eggs and then scrape and rake them with a dinner fork until it's like ... grains of egg.
                                    ETA: North Mississippi Delta, here.

                                    1. I like it with hb eggs in it. That's the tuna of my childhood and my early adult years when I did it at least partially for financial reasons. Now I do it at least partly from habit but, also because I am on a low sodium diet and it cuts the salt-per-serving considerably.

                                      1. I like the taste. I prefer my tuna salad to be nice and simple, just mayo or miracle whip, tuna, hard-boiled eggs, and a ton of sweet pickle relish.

                                        1. The egg adds it's own eggy goodness to it, both adding a new dimension and taming some of the tinny a fishy taste canned tuna can have. It also adds even more protein and nutrition.
                                          I like to make mine half and half actually. I'll use three eggs mashed with a fork to a can of tuna, a bit of mayo to moisten it and make it hold together, I add very finely diced onion and celery. 1/4 to 1/2 tsp of dried ground yellow mustard, dill weed each. Mix it up and let it set to meld for an hour or so and use for sandwiches or on a bed of lettuce.
                                          As a sub for some or all the mayo I like to use a really creamy(wet) cottage cheese. If you drain the cottage cheese a bit first it makes a passable sub for the egg. Sometimes I stir in roasted sunflower seeds, or a little tahini for a different taste.

                                          1. I first encountered that in western NY. I like it, and sometimes add one or two eggs when making tuna salad at home. But, like the deli versions I recall, it's no longer called tuna salad but rather, tuna & egg salad.

                                            1. I'm not a fan of egg in tuna salad, myself. I cold dig a tuna salad and fried egg sandwich though.

                                              I do like tuna in macaroni salad. And once in a while potato salad.with hardboiled eggs in it really hits the spot.

                                              1. I like tuna with egg occasionally, depends on my mood. What does it add? Satisfaction of my desire to want egg with tuna at that moment in time.

                                                1. Egg salad just tastes like someone left out the tuna.