Chicken tuna egg sandwich doesn’t sound fancy—until you taste it. Creamy, crunchy, savory, and ridiculously easy. Say goodbye to sad desk lunches.
Why This Recipe Slaps
This sandwich is the perfect trifecta: eggs for creaminess, chicken for heartiness, and tuna for that savory punch. The textures? Chef’s kiss. Crisp celery, a hint of onion, and a mayo-mustard combo tie it all together. it’s like a protein-packed party in your mouth, and everyone’s invited. Plus, it’s stupidly easy to make. No fancy skills required—just mix, slap on bread, and devour.
Ingredients You’ll Need
- 3 hard-boiled eggs, chopped
- 1 cup cooked chicken, shredded (rotisserie chicken works great)
- 1 can tuna, drained
- 1/4 cup celery, finely diced
- 2 tbsp red onion, minced (optional for haters)
- 1/3 cup mayo (or Greek yogurt for a lighter twist)
- 1 tbsp mustard (Dijon or yellow, no judgment)
- Salt and pepper, to taste
- Bread of choice (sourdough, whole wheat, or a croissant if you’re fancy)
- Lettuce or sprouts (for crunch, or skip if you’re lazy)
How to Make Chicken Tuna Egg Sandwich:
- Mix the proteins: In a bowl, combine the chopped eggs, shredded chicken, and tuna. Break up any large chunks.
- Add the crunch: Toss in celery and red onion (if using). Pro tip: soak the onion in cold water for 5 minutes first to mellow the bite.
- Bind it: Stir in mayo and mustard until everything’s evenly coated. Season with salt and pepper. Taste. Adjust. Repeat.
- Assemble: Pile the mixture onto your bread, add lettuce if you’re feeling virtuous, and top with another slice. Cut in half because it looks fancier.
- Eat: Congrats. You’ve just made a sandwich that beats 90% of delis.
Storage Tips (Because Leftovers Happen)
Store the salad (without bread) in an airtight container in the fridge for up to 3 days. The bread will get soggy, so assemble sandwiches fresh. FYI, this stuff doesn’t freeze well—texture goes weird. Trust me.
Why This Sandwich Is a Winner
It’s high-protein, customizable, and takes 10 minutes to make. Perfect for meal prep, picnics, or pretending you’re a gourmet chef. Plus, it’s budget-friendly. Rotisserie chicken and canned tuna are cheap hacks that taste expensive. Win-win.
Common Mistakes to Avoid
- Over-mayo-ing: Start with less, add more as needed. Nobody wants a soggy mess.
- Skipping seasoning: Salt and pepper are non-negotiable. This isn’t hospital food.
- Using watery tuna: Drain it well, or you’ll regret it.
- Forgetting the crunch: Celery or something crispy is mandatory. Texture matters.
Swaps and Upgrades
Not feeling tuna? Use canned salmon or skip it entirely for an egg-chicken hybrid. Vegan? Swap in chickpeas and vegan mayo. Add-ins like pickles, avocado, or hot sauce can take this from basic to legendary. IMO, a dash of paprika or Old Bay seasoning never hurt anyone.
Need a break from boring side dishes?
Skip the bland and dig into Lazy Bites—a lineup of fast, cheesy, and wildly satisfying snacks and sides. No fuss, no fancy ingredients. Just real food that tastes like you meant to impress someone.
Chicken Tuna Egg Sandwich
Ingredients
- 3 hard-boiled eggs chopped
- 1 cup cooked chicken shredded; rotisserie works well
- 1 can tuna drained
- 1/4 cup celery finely diced
- 2 tbsp red onion minced, optional
- 1/3 cup mayonnaise or Greek yogurt
- 1 tbsp mustard Dijon or yellow
- salt and pepper to taste
- bread of choice sourdough, whole wheat, or croissant
- lettuce or sprouts optional
Instructions
- In a bowl, combine chopped eggs, shredded chicken, and drained tuna. Break up any large chunks.
- Add diced celery and red onion (if using).
- Stir in mayonnaise and mustard until evenly combined. Season with salt and pepper to taste.
- Spoon the mixture onto your chosen bread, add lettuce or sprouts if desired, and top with another slice.
- Cut the sandwich in half and serve immediately, or wrap tightly for later.
Notes
Nutrition
FAQs about chicken tuna egg sandwich
Can I make this ahead of time?
Yes, but keep the salad and bread separate until you’re ready to eat. Assembled sandwiches turn soggy fast.
What’s the best bread for this?
Anything sturdy—sourdough, whole grain, or a croissant if you’re extra. Avoid flimsy white bread unless you enjoy structural failure.
Is Greek yogurt a good mayo substitute?
Yes, but it’s tangier and thinner. Use less or mix it with mayo for the best of both worlds.
Can I add cheese?
Absolutely. Throw in some cheddar or Swiss, or melt it on the bread for a next-level grilled version.
Final Thoughts
This sandwich is the lunch hero you didn’t know you needed. It’s fast, flexible, and foolproof. Whether you’re meal prepping or impressing your cat with your culinary skills, it delivers every time. Now go forth and sandwich.
Join Us Where the Lazy Magic Happens
- Instagram – catch quick bites, kitchen flops, and recipe wins in real time
- Facebook – where we swap no-fuss ideas and celebrate shortcut dinners
- Pinterest – stock up on scroll-stopping recipes that practically cook themselves
No judgment, just good food and a whole lot of “heck yes.”
