Tuna Salad with Eggs
This Tuna Salad with Eggs is the best healthy tuna and egg salad recipe for an occasion. This tasty twist on the classic swaps out Greek yogurt for mayo, making this a healthy, high-protein, and low-calorie snack or meal that can be enjoyed on its own, in a sandwich, with crackers, or in a wrap.
Ingredients
- 2 5 ounce cans of tuna, drained
- 4 hard boiled eggs, diced
- ¼ cup plain greek yogurt
- 1 tablespoon dijon mustard
- 1-2 tablespoons pickle relish
- ¼ cup celery, finely diced
- ¼ teaspoon celery salt
- salt & pepper, to taste
Instructions
- In a medium mixing bowl add all of the ingredients - drained tuna, diced hard-boiled eggs, plain Greek yogurt, dijon mustard, pickle relish, diced celery and celery salt.
- Carefully mix all the ingredients. Add salt and pepper to taste. The celery salt is pretty salty, so you will not need much salt.
- Serve with crackers, as a sandwich or in a wrap.
Notes
Storage & Leftovers
This makes ahead well and stores well. Store any leftovers in an airtight container in the fridge for up to three days. Do be cautious of storing hard-boiled eggs though, as they have a shorter shelf life than some other foods.
Freezing
I would not freeze this Tuna Salad with Eggs.
Nutrition
Calories: 174kcalCarbohydrates: 2gProtein: 26gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 208mgSodium: 334mgPotassium: 274mgFiber: 0.3gSugar: 1gVitamin A: 337IUVitamin C: 0.2mgCalcium: 52mgIron: 2mg
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