Tuna egg salad is the ultimate go-to recipe when you need something quick, tasty, and versatile.
It’s the perfect mix of creamy, tangy, and savory flavors, combining simple ingredients like tuna, hard-boiled eggs, and a touch of seasoning to create a satisfying dish.
Whether you’re looking for a hearty sandwich filling, a low-carb topping for lettuce wraps, or just a quick snack straight from the bowl, this easy recipe has you covered.
Plus, it’s so customizable—you can add a little crunch with celery or a hint of spice with your favorite hot sauce. Let’s dive into this no-fuss, protein-packed classic!
Ingredients:
1 can skipjack tuna, drained
4 eggs
3 stalks celery, super fine dice
3 Tbs. red onion, super fine dice
¼ cup avocado mayonnaise
2 Tbsp Greek yogurt
1 tsp. Dijon mustard
Pinch of salt
Pinch of garlic powder
Directions:
Place the eggs in a saucepan and cover with cold water. Cover and turn the heat to high to bring the eggs to a boil. Once the eggs come to a boil, turn off the heat and set a timer for 15 minutes.
When the 15 minutes are up, place the eggs in a bowl filled with ice water and chill them for 10 – 15 minutes. At which point you can crack, peel, rinse and chop the eggs.
In a medium bowl, combine the mayonnaise, yogurt, mustard, salt and garlic powder. Add and stir in the tuna, celery, and onion. Then add the chopped eggs and see if you need to add more mayo or any other ingredients.
The tuna egg salad can be served over a bed of lettuce, placed in a sandwich or even served with crackers.
This tuna egg salad is perfect as a meal prep as it will last 4 to 5 days in the refrigerator. Enjoy!
