Tuna Egg Salad

    20 min

    This is a delicious salad to serve as an appetiser. Enjoy with crackers, crostini or crusty bread. It also makes a great sandwich filler.

    38 people made this

    Serves: 6 

    • 2 hard-boiled eggs
    • 2 tablespoons mayonnaise
    • 2 tablespoons soured cream
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon mustard
    • 1 teaspoon dried dill
    • 1 teaspoon dried rosemary
    • 1 teaspoon grated lemon zest
    • salt and pepper to taste
    • 2 (185g) tins tuna in water, drained

    Prep:20min  ›  Ready in:20min 

    1. In a liquidiser or food processor, combine eggs, mayonnaise, soured cream, Worcestershire sauce and mustard. Season with dill, rosemary and lemon zest, salt and pepper. Blend until smooth, then spoon into a medium bowl. Stir in tuna.

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    Reviews in English (32)


    I love tuna salad for lunch - this was a bit different with the addition of Worcestershire sauce which I haven't seen in many tuna salad recipes. I used light mayo, light sour cream, dijon for the prepared mustard and added a little garlic powder. Since you're adding lemon zest, you may as well add a couple squirts of fresh lemon juice. I didn't bother putting this into the food processor but rather choppped the eggs very fine and added some chopped celery as well. Overall, if I made this again I might leave out the Worcestershire.  -  17 Aug 2010  (Review from Allrecipes US | Canada)


    Excellent. A good blend of spices and condiments for a different flavor. Don't change anything on this recipe. Serve it on melba toast or romaine lettuce with club crackers.  -  08 Jun 2003  (Review from Allrecipes US | Canada)


    Didn't have any sour cream nor lemons so I doubled the mayo and used 1/2 ts of lemon juice. I also grated the eggs and mixed everthing in a bowl rather than mess up my food prosseser. Really GOOD! I love the use of herbs. Makes good chedder Tuna Melts. The Fish flavor is still there but I can blame that on the canned tuna I used. Might be good with some capers??  -  02 Jun 2004  (Review from Allrecipes US | Canada)