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Tuna egg salad in white bowl with fork showing chunky texture

Tuna Egg Salad

A protein-packed salad combining flaky tuna, hard-boiled eggs, and crunchy vegetables in a light, tangy Greek yogurt dressing. Perfect for sandwiches, wraps, or serving over greens.
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Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cans tuna 6 oz each, packed in water, drained well
  • 3 hard boiled eggs peeled and chopped
  • 2 small dill pickles diced
  • 1 large celery rib diced
  • 1/4 cup red onion minced
  • 1 tablespoon lemon juice or red wine vinegar
  • 2 teaspoons garlic powder optional
  • 1/4 teaspoon salt more to taste
  • ground black pepper to taste
  • 1/2 cup plain Greek yogurt 2% fat or higher
  • 2 tablespoons mayonnaise avocado oil mayo recommended

Equipment

  • large bowl
  • fork
  • Can opener
  • Knife and cutting board

Method
 

  1. Drain the 3 cans of tuna completely by pressing the lid firmly down onto the tuna while tilting to remove all water. Transfer to a large bowl and use a fork to separate into flakes.
  2. Add the chopped hard-boiled eggs, diced pickles, diced celery, and minced red onion to the bowl with the tuna.
  3. Add lemon juice, garlic powder (if using), salt, and black pepper to the bowl.
  4. Add Greek yogurt and mayonnaise, then stir everything together thoroughly with a fork until all ingredients are well combined and evenly coated.
  5. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve cold in sandwiches, wraps, over salad greens, or with crackers.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Store tightly covered in refrigerator for up to 5 days. Do not freeze as texture of eggs and mayo changes. For a mayo-free version, use 2/3 cup Greek yogurt instead. Recipe easily doubles or triples for larger batches. Best served cold.
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