eatingbirdfood.com
Tuna Egg Salad
This tuna salad with hard boiled eggs is packed with protein and extra creamy. It's really easy to make and super healthy!
Prep
10 min
Cook
—
Total
10 min
Serves
2
Instructions
- 01
Combine: Add all ingredients into a bowl and stir to combine.
- 02
Serve: Top with fresh dill and serve. I like serving in crunchy lettuce leaves for lettuce wraps.
- 03
To store: Keep leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
per serving · 1 /2 of recipe
- Calories
- 122
- Protein
- 12g
- Carbs
- 3g
- Fat
- 7g
- Fiber
- 1g
- Sugar
- 2g
- Sat. fat
- 2g
- Sodium
- 423mg
- Cholesterol
- 223mg
Variations & swaps
Tuna Egg Salad Variations
- Mayo – Want to make this diary-free or like mayo better? You can easily swap the Greek yogurt for mayo.
- Avocado – Yep, mashed avocado works great in place of the Greek yogurt as well! I use it for avocado egg salad all the time. It saves on calories and fat.
- No dill? No worries! Feel free to use a different herb like parsley instead.
Free · No ads
Save this recipe to your own library.
iCook.ing is a free recipe library. Create an account in 10 seconds to save this recipe, plan your week, and head to the store with one shopping list.
Save from anywhere
Paste a link from a recipe blog, Instagram, TikTok, Facebook, or Pinterest — we pull the ingredients, steps, and photo.
Plan your week
Drag recipes onto a weekly plan, scale for the number of people you're feeding, and never wonder what's for dinner.
One shopping list
Your plan rolls up into a single, de-duplicated shopping list — sorted by aisle so the store run is faster.
Cook, don't scroll
Big, screen-stays-awake cook mode with built-in timers. No ads. No life story above the recipe.