Description
A creamy and protein-packed Tuna Egg Salad combining hard-boiled eggs, white albacore tuna, and a zesty Greek yogurt-based dressing. Perfect for a nutritious lunch served with fresh veggies or toast.
Ingredients
Eggs and Tuna
- 8 large hard-boiled eggs
- 5 oz. canned white albacore tuna, drained and rinsed
Vegetables and Herbs
- 2 tablespoons minced red onion
- 2 tablespoons minced chives
Dressing and Seasonings
- 1/3 cup nonfat plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sriracha
- 1/8 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Hard Boil Eggs: Place 8 large eggs in a pot and cover with water. Bring to a boil, then cook for about 10 minutes until hard-boiled.
- Cool and Peel Eggs: Transfer eggs into an ice water bath for around 10 minutes to make peeling easier. Peel all eggs, then chop into small, bite-sized pieces and place in a large mixing bowl.
- Add Tuna: Drain and rinse a 5-oz. can of white albacore tuna. Add the tuna to the bowl with chopped eggs.
- Add Vegetables: Mince 2 tablespoons of red onion and 2 tablespoons of chives and add them to the bowl. Gently mix all ingredients together.
- Prepare Dressing: In a small bowl, mix together 1/3 cup nonfat plain Greek yogurt, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, and 1/2 teaspoon sriracha until smooth.
- Combine Salad and Dressing: Pour the dressing over the egg, tuna, and vegetable mixture. Stir until everything is evenly coated.
- Season: Add 1/8 teaspoon smoked paprika, and salt and pepper to taste. Mix gently one last time.
- Serve: Serve the tuna egg salad chilled, either with fresh veggies or spread on a piece of toast for a delicious meal.
Notes
- For easier peeling, make sure eggs are fully cooled in the ice water bath after boiling.
- Adjust sriracha according to spice preference, or omit for a milder flavor.
- This salad can be stored in the refrigerator for up to 3 days in an airtight container.
- Substitute Greek yogurt with all mayonnaise if preferred for a richer taste.
- Serve salad over greens for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
