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Tuna and Egg Salad

Updated on 3 min read
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Quick Description:
A creamy and protein-packed tuna and egg salad with hard-boiled eggs, tender tuna, fresh herbs, and a light dressing. Perfect for a quick lunch or snack, and a great way to fuel up without the carbs!

Servings & Timing

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes (for boiling eggs)
  • Total Time: 25 minutes

Ingredients List

  • 2 cans (5 oz each) tuna in water, drained
  • 4 large eggs, hard-boiled and chopped
  • ½ cup Greek yogurt (for creaminess)
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard (optional)
  • ¼ cup finely chopped fresh dill (or parsley)
  • 2 tablespoons finely chopped red onion
  • Salt and pepper to taste
  • 1 tablespoon lemon juice (for extra zing)

Instructions

  1. Boil the Eggs
    In a small saucepan, add water and bring it to a boil. Carefully add the eggs and cook for 10 minutes to achieve hard-boiled eggs. Once done, remove from water, cool, peel, and chop into small pieces.
  2. Prepare the Tuna Mixture
    In a large bowl, combine the drained tuna, chopped boiled eggs, Greek yogurt, mayonnaise, Dijon mustard (if using), lemon juice, red onion, and fresh dill. Mix everything until well combined. Season with salt and pepper to taste.
  3. Chill and Serve
    For best flavor, refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve on its own, with crackers, or in a lettuce wrap for a low-carb option.

Additional Notes

  • Add Veggies: Feel free to add some chopped cucumber or bell peppers for extra crunch.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.

Dietary Info

  • High-Protein: This salad is a fantastic source of lean protein, thanks to the tuna and eggs. It’s perfect for muscle recovery or as a satisfying snack.
  • Low-Carb: By using Greek yogurt and a small amount of mayo, this recipe is lower in carbs and full of healthy fats.

Flavor Tips & Variations

  • Extra Creamy: Add more Greek yogurt or a bit of sour cream if you like a creamier texture.
  • Spicy Twist: Add a dash of hot sauce or a pinch of cayenne pepper for an extra kick.

Ingredient Substitutions

  • Yogurt: Substitute Greek yogurt with cottage cheese for a different creamy texture or use avocado for a healthier fat option.
  • Tuna: You can swap canned tuna with canned chicken or salmon for a change in flavor.

Storage & Make-Ahead

  • Make-Ahead: This salad can be made ahead and stored in the fridge for 1–2 days.
  • Freezing: It’s not recommended to freeze this salad, as the texture may change after thawing.

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