This tuna egg salad is a quick, high-protein lunch that comes together in minutes, tastes creamy and fresh, and works just as well for easy sandwiches as it does for make-ahead weekday meals.
For more easy salads, check out our salmon salad with Greek yogurt, healthy chicken salad, Italian tuna salad, three bean tuna salad.
Why you'll Love this Tuna Egg Salad with Greek Yogurt!
Louise has always loved creamy salads — the kind you can spoon onto a big bowl of greens or enjoy on an open sandwich. Growing up in Denmark, rye bread topped with rich, creamy spreads was just everyday food.
These days, living just a stone’s throw from the Mediterranean Sea, our cooking has naturally shifted. We use less mayo and butter, and lean more on Greek yogurt, olive oil, and fresh ingredients — and this tuna egg salad is a perfect example of that balance 🥗
It’s creamy, protein-rich, and satisfying, but still feels light and fresh. This is a high protein tuna salad that works beautifully as a tuna egg salad sandwich, spooned over a warm baked potato, or prepped ahead for easy lunches during the week.
Simple, flexible, and made with ingredients we actually keep on hand — the kind of easy tuna egg salad recipe we truly make and enjoy ourselves 🫒🥪
Nico Pallotta
Ingredients
For quantities, see recipe card at the bottom of the page.
- Tuna: canned tuna in water keeps things light and clean-tasting. You can also use tuna in olive oil or leftover cooked tuna.
- Eggs: hard-boiled eggs add richness and structure. No eggs? Mashed chickpeas or white beans work well for a different but satisfying texture.
- Celery: adds crunch and freshness. Swap in fennel, diced cucumber, or even apple for a slightly sweeter bite.
- Dill pickles: bring tang and contrast. Use cornichons, relish, or chopped olives if that’s what you have.
- Green onion or red onion: gives mild sharpness without overpowering. Shallots or chives are great substitutes.
- Fresh herbs: parsley, dill, or chives keep the salad bright. Dried herbs work in a pinch, just use less.
- Capers: optional but great for briny flavor. Try chopped olives or a splash of pickle juice instead.
- Greek yogurt: makes the salad creamy and lighter. Use low-fat Greek yogurt or Skyr for an even more protein-rich option.
- Mayonnaise: optional for richness. Skip it for a tuna salad without mayo or replace with olive oil.
- Mustard: adds gentle bite. Dijon, yellow mustard, or a little lemon juice all work in this light tuna salad recipe.
How to Make Tuna Egg Salad With Greek Yogurt
Cook the eggs and prep the tuna
If your eggs aren’t cooked yet, boil them until hard-boiled (10 to 12 minutes), then cool, peel, and chop. Drain the tuna very well and add it to a mixing bowl. Use a fork to gently break it into flakes so it mixes evenly.
Add everything to the bowl
Add the chopped eggs, celery, pickles, onion, herbs, and capers if using. Spoon in the Greek yogurt, mustard, and mayonnaise if you want extra creaminess. This is where the salad starts to come together as a protein-packed lunch idea that’s both filling and fresh.
Mix and serve
Mix gently until creamy and well combined. Taste and adjust if needed. Serve right away or refrigerate for later — this make-ahead tuna salad is great for sandwiches, baked potatoes, or easy weekday lunches.
Tips
- Drain the tuna really well: Extra liquid can make the salad watery, so press it gently with a fork before mixing.
- Chop everything small and even: Smaller pieces mix better and give you a creamy, balanced bite every time.
- Add the yogurt first, then decide on mayo: Start with Greek yogurt and only add mayo if you want more richness.
- Taste before serving: Pickles, capers, and mustard all add salt, so it’s best to taste before adding anything extra.
- If you are cooking for mixed diets: Keep the mayo on the side so everyone can adjust their own portion.
- Make it ahead if you can: This salad tastes even better after chilling for 20 to 30 minutes.
- Use it more than one way: It works just as well in sandwiches, on baked potatoes, or spooned over a simple salad.
Frequently Asked Questions
Yes. This salad is a great option for meal prep and works well as a healthy lunch sandwich filling or quick weekday lunch.
Absolutely. You can skip the mayo completely and still end up with a creamy, satisfying salad, which makes it perfect for anyone looking for a lighter option.
Store it in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing may settle slightly.
It’s great on baked potatoes, scooped onto salads, or served with crackers, making it an easy option for protein-packed lunch ideas.
Yes. Add more yogurt for creaminess, extra pickles for tang, or herbs to suit your taste.
More Easy Fish Meals
- Tuna sweet potato patties
- Italian stuffed peppers with tuna
- Easy tuna steak
- Simple tuna patties
- Salmon quinoa bowl
- Salmon orzo with roasted cauliflower
- Italian tuna pasta
- Baked cod
- Tuscan cod with tomato
- Tuna zucchini boats
Tried this Tuna Egg Salad Recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛
Recipe
Tuna Egg Salad with Greek Yogurt (Quick and Easy Lunch)
Ingredients
- 2 cans tuna packed in water or olive oil - 4 oz / 110 g each can - drained
- 3 eggs hard-boiled and chopped
- 1 rib celery finely chopped
- ⅓ cup dill pickles finely chopped
- 2 to 3 tablespoons pickle juice or lemon juice
- ⅓ small green onion or red onion - finely chopped
- 2 tablespoons parsley or dill - finely chopped
- 2 tablespoons capers optional - finely chopped
- ½ cup Greek yogurt
- 2 tablespoons mayonnaise sub more Greek yogurt
- 1 tablespoon mustard Dijon or yellow
- salt and pepper to taste (this will depend on how salty the tuna, capers, and pickle juice are)
- 1 baguette optional for serving + cucumber, lettuce, and tomato or baked/microwaved potato
Instructions
- Boil 3 eggs until hard-boiled, about 10-12 minutes. Cool, peel, and chop. Skip this step if your eggs are already cooked.
- Drain 2 cans tuna well and add it to a mixing bowl.Add the chopped eggs, 1 rib celery, ⅓ cup dill pickles, 2 to 3 tablespoons pickle juice, ⅓ small green onion, 2 tablespoons parsley, 2 tablespoons capers, ½ cup Greek yogurt, 2 tablespoons mayonnaise, and 1 tablespoon mustard.
- Mix gently until creamy and well combined. Taste and adjust for salt and pepper. Serve in a sandwich with lettuce, cucumber, and tomato, or spoon over a baked or microwaved potato.
Notes
- Tuna –> canned tuna in olive oil, leftover cooked tuna, or canned salmon
- Eggs –> chopped chickpeas, white beans, or extra tuna
- Greek yogurt –> low-fat Greek yogurt, Skyr, or plain strained yogurt
- Mayonnaise –> olive oil, avocado mash, or more Greek yogurt
- Celery –> fennel, cucumber, or finely chopped apple
- Dill pickles –> relish, cornichons, or chopped olives
- Green onion –> red onion, shallot, or chives
- Fresh herbs –> dried herbs, basil, or parsley
- Capers –> chopped olives or a splash of pickle juice
- Mustard –> Dijon mustard, whole-grain mustard, or lemon juice
- Drain the tuna well to avoid a watery salad.
- Chop ingredients small for the creamiest texture.
- Add yogurt first, then mayo only if you want it richer.
- Taste before salting pickles and capers add plenty already.
- If you are cooking for mixed diets, keep mayo on the side.
- Store the tuna egg salad in an airtight container in the fridge for up to 3 days; freezing is not recommended, as the yogurt-based dressing can change texture when thawed.
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