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Tuna egg salad garnished with dill and freshly-cracked black pepper on a plate with a spoon.

Tuna Egg Salad

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  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Chill
  • Cuisine: American
  • Diet: Gluten Free

Description

This Tuna Egg Salad is a delicious, easy-to-make meal that’s ready in only 25 minutes. It’s a great choice for a quick dinner or a make-ahead lunch option.

Ingredients

  • 3 eggs
  • 3 5–ounce cans albacore tuna, excess liquid drained
  • 2/3 cup Greek yogurt
  • 2/3 cup roughly chopped celery
  • 1/4 cup finely chopped red onion
  • 1/4 cup roughly chopped dill pickles
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon lemon juice
  • 1 Tablespoon coconut aminos or soy sauce
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt

Optional Garnishes:

  • Kosher salt
  • Freshly cracked black pepper
  • 1 Tablespoon roughly chopped fresh dill or 1-2 teaspoons dried dill

Instructions

  1. Cook Eggs: Hard-boil eggs, then peel them and place them in a bowl.
  2. Mash Eggs: Mash eggs using a potato masher or the back of a fork.
  3. Combine Ingredients: Add remaining ingredients to the bowl and mix until well combined.
  4. Chill and Season: Refrigerate until ready to eat. Season with additional salt and pepper and garnish with dill, based on taste preferences.

Recipe Notes:

Hard-Boiling Eggs: To avoid overcooked or undercooked hard-boiled eggs, place them in a pot of cold water and bring to a boil. Once boiling, turn off the heat and cover the pot. Let the eggs sit for 10-12 minutes, then transfer them to an ice bath to stop the cooking process and make peeling easier.

To Prepare In Advance: Cook and mash the eggs, then mix them with the tuna and other ingredients as directed. Store the salad in an airtight container in the refrigerator. When you’re ready to serve, give it a quick stir and add any additional seasoning if needed.

Refrigerator Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To refresh the salad, you can add a bit more Greek yogurt or a squeeze of lemon juice before serving.

Find it online: https://realbalanced.com/recipe/tuna-egg-salad/

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