Tuna Egg Salad
Tuna Egg Salad is made with hard boiled eggs, flaky tuna, crunchy dill pickles, crisp red onions and celery in a light, and tangy creamy dressing. Perfect for high protein, low carb healthy salads and wraps!
Servings: 10 servings
Calories: 75kcal
Ingredients
- 3 x 6 oz cans tuna packed in water
- 3 hard boiled eggs peeled and chopped
- 2 small dill pickles diced
- 1 large celery rib diced
- 1/4 cup red onion minced
- 1 tbsp lemon juice or red wine vinegar
- 2 tsp garlic powder optional
- 1/4 tsp salt more to taste
- Ground black pepper to taste
- 1/2 cup plain Greek yogurt, 2%+ fat
- 2 tbsp mayo I use avocado oil mayo
Instructions
- Drain cans with tuna well. I usually press hard onto the lid while draining the can completely. Transfer to a large bowl and separate into flakes with a fork.
- Add chopped and peeled hard boiled eggs, pickles, celery, red onion, lemon juice, garlic powder (if using), salt, pepper, yogurt and mayo. Stir well with a fork and refrigerate.
- Serve cold in a sandwich or over salad greens.
Notes
- Store: Refrigerate tightly covered for up to 5 days. Do not freeze.
- Make Ahead: Tuna egg salad tastes best cold. For best results, refrigerate 30 minutes before eating.
- What canned tuna to buy? I buy canned light tuna packed in water. Albacore tuna has less "fishy" taste and white "meaty" texture or yellowfin/skipjack/light tuna is tan to pink in colour and has more strong fish taste.
- Hard boiled eggs: I use Instant Pot hard boiled eggs recipe.
- If your eggs are fresh add a bit of vinegar to the boiling water. Might help with peeling (no guarantees!).
- Pickles: Sweet pickles or pickle relish could be used instead of dill pickles.
- No mayo? No problem! Just use Greek yogurt.
Nutrition
Serving: 0.25cup | Calories: 75kcal | Carbohydrates: 2g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 323mg | Fiber: 1g | Sugar: 1g