- 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.
Tuna Egg Salad with Greek Yogurt (Quick and Easy Lunch)
Servings: people
This tuna egg salad is a quick, high-protein lunch made with creamy Greek yogurt and optional mayo. It’s fresh, filling, and perfect for easy sandwiches, baked potatoes, or make-ahead weekday lunches.
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
Substitutions
- 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
