Tuna Egg Salad Roll Ups

Tuna Egg Salad Roll Ups uses the best tuna and egg salad recipes in a sandwich or wrap, blended or not, this snack or meal won’t disappoint!

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Tuna Salad with Egg

Remember sandwiches, cut into strips, with the crusts cut off?  Layered with tuna and egg salad?  These Tuna Egg Salad Roll Ups satisfy that craving when I get it and I get it frequently.  

This tuna salad recipe with egg salad tastes amazing blended together and I just can’t get enough of these amazing sandwiches or wraps. 

These Tuna Egg Salad Roll Ups are truly the best of both worlds!  You get the best tuna salad and the best egg salad, all in one, some of both in every bite!

Usually, if I’m just making these for my family I will blend the egg and tuna salad together. Just because it’s a little easier and no one cares frankly in our house what food looks like.

Except me.

I look at these tuna salad with egg wraps as pretty looking. Tuna wraps look terrific on their own as do egg salad wraps. To me there is something special when you blend them together.

Yes these pictures are super old but I love the way the tuna and egg salad look sliced on a serving platter in a tortilla all rolled up.

I think of this tuna egg salad recipe as total comfort food because of the memories I associate with it. 

Hopefully you will love this recipe as much as I do because of how addictive and tasty these tuna egg sandwiches truly are.

Bottom line is I am really excited to hear what you think about this tuna salad recipe with egg. 

Tuna Salad Recipe with Egg

As we are getting older we are trying to eat less bread and these tortilla wraps make eating Tuna Egg Salad Roll Ups possible. To us we think of tortilla wraps as a great bread substitute and actually prefer it to bread now.

Probably because we’re so used to it! Honestly, there is something about the smell of fresh bread that gets me every time to this day and likely always will.

Despite my LOVE of bread and tuna egg sandwiches I still actively use wraps whenever possible and am happy to do it.

Again, don’t get me wrong there is nothing better than a slice of fresh bread but now we look at it like a treat rather than something we do every day.

If you prefer bread or a bun of some kind, even a pita, I urge you to still give this tuna egg sandwich recipe a try. I’m pretty sure you’ll be glad you did.

I have never had a complaint yet. This tuna egg salad recipe is just that good.

Tuna Egg Salad

I believe this recipe for both the tuna and egg salad are out of this world which is why these Tuna Egg Salad Roll Ups are so popular.

I likely don’t mention it enough but tuna egg sandwiches taste incredible too!

The truth is you could easily use just tuna or egg salad and make a delicious roll up. Why not use both and enjoy them even more?!

Before you roll up these tortillas, and you have the tuna egg salads on each half and the lettuce on top, turn the tortilla slightly so that every slice has a little more or a little less of one or the other when you cut them. 

The Tuna Egg Salad Roll Ups will present better.  You will notice the slight turn in the video.  Just a suggestion, definitely not a requirement!

You can use baby spinach or baby romaine lettuce when making these Tuna Egg Salad Roll Ups.  Both work beautifully together. 

If you are using regular lettuce or spinach remember to remove the spine from each leaf so it lays as flat as possible on top of the egg and tuna mixture. 

You could also leave it out all together.  As usual, the choice is yours.  First, let’s talk about our fabulous method to make the best egg salad!

How do you boil eggs?

First, you add the eggs to a saucepan and fill it with cold water, about an inch or so above the eggs.

Over high heat, bring your water to a full boil, cover with a lid, and immediately remove from heat.  Allow your eggs to stand for 8-9 minutes.

After 8 or 9 minutes, pour out the hot water into your sink and start to shake the eggs back and forth to crack the shells.  

Next I place the pot under the cold water in the sink and let the coldest water run for about 5 minutes, into the pot of cracked eggs.

My friend Marcel who taught me this technique said you could also throw ice cubes in the bowl with the cold water rather than just let the cold water run.

Both methods work beautifully. Every time.

Next you remove the eggs from the sink and dump the water. Peel all of the shells off and set the eggs aside into a bowl, large enough to hold them all.

This will be the bowl you make your egg salad in.

How do you make the Best Egg Salad Sandwich?

Use a potato masher or fork to break up the eggs.  Once your eggs are in pieces add the mayonnaise, hot sauce, mustard, salt, and pepper. Stir until totally incorporated.

Carefully add in celery and green onion. Now take a moment to taste your mixture to see if it needs any more salt or pepper or even hot sauce. Set aside.

I usually throw a plate on top of the bowl and put it in the refrigerator until I am ready for it.

Spread on bread, tortilla, a bun or roll,  or your favorite crackers and serve.

How Long Does Egg Salad last?

How long can egg salad be left at room temperature?

What kind of Tuna do I use for Tuna Salad?

I prefer to use tuna packed in water.  It is generally healthier than tuna packed in oil.  If all you have is tuna packed in oil just make sure to squeeze as much liquid out of the tuna as possible. 

Some suggest rinsing the tuna with water and pressing it with your tuna lid to remove as much oil as possible.

How to make Tuna Salad

1. Open your can or cans of tuna. 
2. Press cut lid carefully, so you don’t hurt yourself, into the tuna, while you are holding it over the sink to drain the liquid away.  Your other option is to use paper towel and squeeze out the liquid from the tuna.  You do not want a watery tuna salad!  
3. Next, add the dry tuna to a bowl.
4. Add in the rest of your ingredients.  Mayo first, then garlic, lemon juice, onions, celery, and sweet pickles or relish.  
5. Mix well and season to taste with salt and pepper.

Tuna Salad tastes even better if you let it chill for a couple hours in your fridge, but I usually just eat it immediately, straight out of the bowl. There just never seems to be enough time or I am just a poor planner.  Either way this tuna recipe is delicious!

How to make a Tuna Sandwich

Once you have made your tuna salad, spread it in a thick layer on bread, buns or rolls, crackers or rolled into a tortilla wrap.  Top with lettuce, tomato, sprouts, hard boiled egg slices, or sliced pickles.  Anything your heart desires!

How Long Does Tuna Salad last?

If your tuna salad is properly stored, in an airtight container, your tuna salad will last for up to 3 days in the refrigerator. 

How do you make Tuna Salad healthy?

To make tuna salad healthier, but still tasty, use less mayo or a combination of mayo and yogurt or just use plain or greek yogurt instead of mayonnaise.  Add everything else and you will be happy with the lower calorie result!  You can also use a light cucumber dressing, coleslaw dressing, ranch dressing or caesar salad dressing with less mayo or yogurt.  Taste your mixture to see what your taste buds want most!

What are some Tuna Salad ideas?

Truth be told, there is no correct way to make tuna.  You just need to include anything and everything you want!  Really.  You are only limited by your imagination!  Here are some suggestions.

1. Peas, either fresh or frozen, add color and crunch.
2. Celery rib or ribs, diced, add crunch.
3. Cucumber, diced or sliced on top of the sandwich.
4. Eggs, hard boiled and chopped, add a little extra protein and texture.
5. Pickles, sweet, dill or mustard pickles (my husbands favorite), chopped fine, add some crunch and a lot of flavor.  Relish also works well in a pinch!
6. Apples, sweet or tart, diced, is delicious in a tuna salad.  
7. Tomatoes diced, without the pulp, add color and flavor to an otherwise boring tuna salad!  You can also place tomato slices on top of the egg salad when serving.
8. Alfalfa sprouts are so tasty on top of your tuna salad sandwich!
9. Cooked pasta is also a delightful change and a wonderful side dish! 
10. Use carrots or celery sticks to scoop your tuna.  A great snack or appetizer.  

What are some healthy ways to eat Tuna Salad?

I definitely don’t eat as much bread as I used to.  If you would still like to enjoy some tuna without bread I have a couple suggestions below.  

1. We regularly scrape out the inside of a tomato, fill it with tuna salad and serve it cold.  Your other option is to try our Tomato Tuna or Crab Melts.  Both are delicious in their own right!
2. On top of a salad filled with greens and your favorite vegetables.
3. Wrap the tuna salad up in your favorite tortilla or use lettuce or even kale!  Different and delicious!

Ingredients in Tuna Egg Salad Roll Ups

• eggs
• tuna
• mayo
• mustard
• salt
• pepper
• celery
• green onions
• hot sauce
• lemon juice
• garlic
• sweet pickles or pickle relish

How to make Tuna Egg Salad Roll Ups

Egg Salad

First we are going to make the egg salad.  Grab a pot that will hold all of your eggs.  Place them inside and cover them with water, about an inch above the eggs. 

Turn the stove element up to high and bring the eggs to a boil.  When they start to really boil, place the lid on top, remove them from the heat and let them sit for between 8 and 9 minutes.  

After the 8 or 9 minutes pour out the hot water into your sink.  Start to shake the eggs back and forth to crack the shells. 

Next I place the pot under the cold water in the sink and let the coldest water run for about 5 minutes, int the pot of cracked eggs. 

My friend Marcel who taught me this technique said you could also throw ice cubes in the bowl with the cold water rather than just let the cold water run.

Both methods work beautifully. Every time.  

Next you remove the eggs from the sink and dump the water.  Peel all of the shells off and set the eggs aside into a bowl, large enough to hold them all.  This will be the bowl you make your egg salad in.  

Use a potato masher or fork to break up the eggs.  

Once your eggs are in pieces add the mayonnaise, hot sauce, mustard, salt, and pepper. Stir until totally incorporated.  Carefully add in celery and green onion. 

Now take a moment to taste your mixture to see if it needs any more salt or pepper or even hot sauce. Set aside. 

I usually throw a plate on top of the bowl  and put it in the refrigerator until I am ready for it. 

Tuna Salad

Open your cans of tuna and drain all of the liquid out down the sink.  Get as much moisture out as possible. 

Using a fork, scrape out the contents of each can of tuna into a bowl. Add mayonnaise, garlic, lemon juice, salt and pepper. Combine until well blended. 

Break up tuna pieces as best you can.  Carefully add green onions, celery and relish or pickles. 

Remember to taste your mixture to see if it needs any more salt or pepper or anything else. Set aside.  

Making the Roll Up – Tuna Egg Wrap

Now prepare your work surface.  Place the tortillas right in front of you.  Have your tuna on one side and place the egg salad on the other.  Make sure your lettuce or spinach is in front of you.  

Now, using a spoon or fork, spread the tuna salad all over the one half of the tortilla.  Leave an empty edge between 1/2 and 3/4 of an inch.  Do the same with the egg salad on the other half. 

Again, remember to leave an edge.  

Turn tortilla slightly so when you roll it and cut it each piece will look different. Place spinach or lettuce all over the top of both of your mixtures so they are totally covered. 

Now you are going to roll each of your tortillas up snugly. You do not want to roll the tortilla up so tight that the mixture squeezes out the sides of the wrap. Do your best.

The first one is always the most difficult! Wrap each in parchment paper and refrigerate until ready to serve, at least an hour. Cut into 1 inch pieces and place on a serving platter or eat the wrap whole! It is up to you!

You also have the option of making the best tuna egg sandwich on the bread or bun of choice.

More Easy Lunches To Try

Easy Smoked Salmon Tortilla Roll Ups

Cheesy Honey Mustard Turkey Roll Ups

Cheesy Chicken Bacon Ranch Pinwheels

Easy Baked Ham and Cheese Pinwheels

Easy Crispy Chicken Salsa Wraps

Slow Cooker Chicken Salad

Cheesy Tuna Bombs

Cheesy Ham Roll Ups

Easy Chicken Salad Snack Wraps

The Best Roast Beef Sandwich

Turkey Club Wrap

The Best Toasted Reuben Sandwich

Of course we made a video for you to see of these Tuna Egg Salad Roll Ups being made.  Take a moment to watch it.  I think you will be glad you did!

Tuna Egg Salad Roll Ups Video

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Tuna Egg Salad Roll Ups

Tuna Egg Salad Roll Ups uses the best tuna and egg salad recipes in a sandwich or wrap, blended or not, this snack or meal won't disappoint!

Course Appetizer, brunch, lunch

Cuisine American

Keyword appetizer, easy lunch, easy recipe, egg salad, pinwheel, roll up, snack, tortilla, tuna salad, wrap

Ingredients

• 4 large (10 - 12 inch) tortillas
• baby romaine lettuce or baby spinach

Egg Salad

• 10 large eggs
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 rib celery, diced
• 2 stalks green onions, thinly sliced
• 3-5 dashes hot sauce, more or less to taste

Tuna Salad

• 3 cans (5 oz) tuna, packed in water
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon garlic, minced
• 1/4 teaspoon salt
• ½ teaspoon black pepper
• 2 stalks green onions, thinly sliced
• 1/4 cup chopped sweet pickles, dill or pickle relish
• 1 rib celery, diced

Instructions

Egg Salad

1. First we are going to make the egg salad.  Grab a pot that will hold all of your eggs.  Place them inside and cover them with water, about an inch above the eggs. 

2. Turn the stove element up to high and bring the eggs to a boil.  When they start to really boil, place the lid on top, remove them from the heat and let them sit for between 8 and 9 minutes.  

3. After the 8 or 9 minutes pour out the hot water into your sink.  Start to shake the eggs back and forth to crack the shells.  

4. Next I place the pot under the cold water in the sink and let the coldest water run for about 5 minutes, int the pot of cracked eggs.  My friend Marcel who taught me this technique said you could also throw ice cubes in the bowl with the cold water rather than just let the cold water run. Both methods work beautifully. Every time.  

5. Next you remove the eggs from the sink and dump the water.  Peel all of the shells off and set the eggs aside into a bowl, large enough to hold them all.  This will be the bowl you make your egg salad in.  

6. Use a potato masher or fork to break up the eggs.  

7. Once your eggs are in pieces add the mayonnaise, hot sauce, mustard, salt, and pepper. Stir until totally incorporated.  Carefully add in celery and green onion.  Now take a moment to taste your mixture to see if it needs any more salt or pepper or even hot sauce. Set aside.  I usually throw a plate on top of the bowl  and put it in the refrigerator until I am ready for it.  

Tuna Salad

1. Open your cans of tuna and drain all of the liquid out down the sink.  Get as much moisture out as possible. 

2. Using a fork, scrape out the contents of each can of tuna into a bowl. Add mayonnaise, garlic, lemon juice, salt and pepper. Combine until ell blended.  Break up tuna pieces as best you can.  Carefully add green onions, celery and relish or pickles. 

3. Remember to taste your mixture to see if it needs any more salt or pepper or anything else. Set aside.  

Making the Roll Up

1. Now prepare your work surface.  Place the tortillas right in front of you.  Have your tuna on one side and place the egg salad on the other.  Make sure your lettuce or spinach is in front of you.  

2. Now, using a spoon or fork, spread the tuna salad all over the one half of the tortilla.  Leave an empty edge between 1/2 and 3/4 of an inch.  Do the same with the egg salad on the other half.  Again, remember to leave an edge.  

3. Turn tortilla slightly so when you roll it and cut it each piece will look different. Place spinach or lettuce all over the top of both of your mixtures so they are totally covered. 

4. Now you are going to roll each of your tortillas up snugly. You do not want to roll the tortilla up so tight that the mixture squeezes out the sides of the wrap. Do your best. The first one is always the most difficult! Wrap each in parchment paper and refrigerate until ready to serve, at least an hour. Cut into 1 inch pieces and place on a serving platter or eat the wrap whole! It is up to you! Enjoy!