My Grandmother's Tuna Egg Salad with Pickles
Celestine made this every Saturday. Creamy, crunchy, and tangy from pickle brine — this tuna egg salad with pickles is the lunch that gets better overnight.
Equipment
- Medium Mixing Bowl
- Fork
- Sharp chef's knife
- Cutting Board
- Fine-mesh strainer
- Small Bowl
Ingredients
Salad Base
- 2 cans (5 oz each) canned tuna in water, drained well
- 4 large eggs, hard-boiled and chilled
- 1/2 cup finely diced dill pickles
- 1 rib celery, finely diced
- 2 tablespoons red onion, finely diced
- 1 tablespoon fresh dill, chopped (optional)
Dressing
- 1/3 cup full-fat mayonnaise (preferably Duke's)
- 2 tablespoons pickle brine (from the pickle jar)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay or Cajun seasoning
Instructions
- Boil the eggs: Place eggs in a small pot, cover with cold water by an inch. Bring to a boil, cover, turn off heat, and let sit 12 minutes. Transfer to an ice bath to cool completely. Peel and dice into 1/4-inch pieces.
- Drain the tuna: Dump tuna into a fine-mesh strainer and press firmly with the back of a fork to remove all liquid. Transfer to a mixing bowl and flake gently with the fork.
- Chop the eggs: Add the diced cold eggs to the bowl with the tuna.
- Add the crunch: Add the diced pickles, celery, red onion, and fresh dill (if using). Stir gently with the fork.
- Make the binder: In a small bowl, whisk together mayonnaise, pickle brine, Dijon mustard, and Old Bay or Cajun seasoning.
- Fold it together: Pour the binder over the tuna mixture. Fold gently until just combined. Taste and adjust with salt, pepper, or extra brine.
- Rest: If time allows, refrigerate for 15 minutes before serving. The flavors settle and the texture firms up. Serve cold or at room temperature on toasted bread, crackers, or salad greens.
Notes
Key tips: Use cold eggs and thoroughly drained tuna for best texture. Pat celery and pickles dry to avoid watery salad. The salad gets better overnight — make it a day ahead if possible. Store in an airtight container for up to 4 days. Do not freeze. For a lighter version, replace half the mayo with plain Greek yogurt.