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Tuna Egg Toast Sandwich

A quick and satisfying tuna egg sandwich made with creamy tuna, chopped hard-boiled eggs, crunchy celery and red onion, Dijon mustard, and fresh lemon juice. Served on golden toasted bread, this protein-packed sandwich is perfect for breakfast, lunch, or an easy meal-prep option.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 Sandwich
Course: Breakfast, Lunch, Main Course
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Tuna Egg Filling
  • 2 cans 5 oz each tuna in water, drained
  • 4 large eggs
  • ⅓ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • ¼ cup finely diced celery
  • ¼ cup finely diced red onion
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt or to taste
For the Sandwich
  • 8 slices whole-grain or sourdough bread
  • Lettuce leaves optional
  • Tomato slices optional
  • Cucumber slices optional
  • Avocado slices optional

Method
 

  1. Place the eggs in a saucepan and cover them with water. Bring to a boil and cook until the eggs are fully set, about 9–10 minutes.
  2. Transfer the eggs to ice water and let them cool. Peel and roughly chop them.
  3. Drain the tuna thoroughly and add it to a medium bowl.
  4. Add the chopped eggs, mayonnaise, Dijon mustard, celery, red onion, lemon juice, paprika, black pepper, and salt.
  5. Gently mix until the ingredients are evenly combined while keeping some texture in the eggs.
  6. Toast the bread slices until golden and lightly crisp.
  7. Spoon the tuna egg mixture evenly over four slices of toast.
  8. Add lettuce, tomato, cucumber, or avocado if desired.
  9. Top with the remaining slices of toast.
  10. Slice the sandwiches in half and serve immediately.

Notes

Drain the tuna thoroughly to prevent a watery filling.
Don't overcook the eggs; properly cooked eggs give the sandwich a better texture.
Toast the bread for extra crunch and to help prevent sogginess.
Greek yogurt can replace some or all of the mayonnaise for a lighter, higher-protein filling.
Add chopped pickles or relish for extra tang.
Add jalapeño or hot sauce for a spicy version.
Prepare the tuna egg filling ahead and refrigerate it in an airtight container for up to 3 days.
For meal prep, store the filling separately and assemble the sandwich with freshly toasted bread.