A healthy, creamy tuna egg salad recipe with a twist. No mayo, just real flavor from Greek yogurt, boiled eggs, tuna, and herbed cream cheese.
Let’s be honest, tuna salad can be a bit…boring. It’s the same with egg salad. But put them together, skip the mayo, and add a little creamy Greek yogurt and herbed cream cheese? Now that’s a salad I want to eat on repeat.
I created this recipe on a whim, throwing together ingredients I already had in the fridge: a few boiled eggs, a can of albacore tuna, and some leftover cream cheese with herbs. I added a spoonful of Greek yogurt and a bit of mustard, and that was it. No chopping celery, no mayo overload, no fuss.
The result? A creamy, protein-packed tuna and egg salad that’s surprisingly light, super flavorful, and perfect for lunch, meal prep, or whenever you want something quick and healthy.
What kind of recipe is this?
This isn’t your typical tuna salad, and it’s definitely not your average egg salad. It’s more like the best of both worlds, without the mayo.
This version is:
- Made with plain Greek yogurt and cream cheese instead of mayo
- High in protein, thanks to eggs and canned tuna
- Light, flavorful, and packed with texture
- Gluten-free and low carb
- Quick to make, easy to customize, and super satisfying
Whether you’re watching calories, trying to eat more protein, or just want a fresh twist on lunch—this recipe is worth trying.
Ingredients Needed
Here’s what you’ll need to make this healthy tuna egg salad recipe:
- Hard-boiled eggs: mashed up for texture and extra protein
- Canned tuna: I like albacore tuna in water for its mild flavor and firm texture, but skipjack tuna works too
- Greek yogurt: full-fat is best for creaminess and flavor
- Cream cheese: I used a version with herbs for even more flavor without any extra work. If you only have plain, try mixing in dried dill, chives, or parsley.
- Mustard: yellow or Dijon mustard, your choice
- Green onions: for a mild crunch and fresh flavor
- Garlic powder, salt, and black pepper: basic seasoning, nothing fancy
Step-by-step: How To Make This Easy Tuna Egg Salad
- Boil the eggs. Add your eggs to a pot, cover with cold water, and bring to a boil. Once boiling, let them cook for about 7 minutes. Cool them in cold water, then peel and mash with a fork in a large bowl.
- Add the tuna. Drain your canned tuna well, then break it up and mix it into the mashed eggs.
- Add the creamy stuff. Stir in Greek yogurt, cream cheese (herbed if you have it!), and mustard.
- Add the flavor. Toss in the chopped green onions, garlic powder, salt, and pepper. Mix everything together until creamy and well combined.
- Chill (optional). Let it sit in the fridge for 20–30 minutes if you have time. This helps the flavors come together.
Expert Tips
- Want a little tang? Add a squeeze of lemon juice before serving.
- For a crunchier version, you could add diced red onion, celery, or chopped pickles (but it’s totally optional).
- If you’re watching fat or calories, go for low-fat Greek yogurt, but full-fat gives the best texture.
- Make it your own: add fresh herbs, chopped pickles, or even a spoonful of pickle relish if you like that sweet-tangy bite.
How To Serve Tuna Egg Salad With Greek Yogurt And Cream Cheese
This salad is super versatile. Here are a few easy ways to serve it:
- On toast, crackers, or a slice of crusty sourdough
- Wrapped in lettuce leaves for a low-carb lunch
- As a dip with cucumber rounds or bell pepper strips
- Stuffed into a tomato or avocado half
- Scooped onto a bed of greens as a protein-packed salad topper
- Rolled into a tortilla or low-carb wrap
How To Store Leftovers
Do you have leftovers? Just pop them into an airtight container and store them in the fridge. It keeps well for up to 3 days. This is a great meal-prep option. Make a batch and use it throughout the week for quick lunches or snacks.
This easy Greek yogurt tuna egg salad is now one of my go-to recipes when I want a healthy meal without cooking. It’s quick, filling, and endlessly adaptable. Plus, it uses pantry staples like cans of tuna and eggs—so it’s always ready when you are.
Did you try it?
Leave a star rating below and let me know in the comments what you thought! Did you use albacore or skipjack tuna? Add anything fun? I’d love to hear how you made it your own.
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Tuna Egg Salad With Greek Yogurt
Ingredients
- 4 boiled eggs
- 5 ounces albacore tuna canned in water, drained
- 2 green onions diced
- 2 tablespoon Greek Yogurt
- 1 tablespoon cream cheese
- 1 teaspoon yellow mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
Instructions
- Place the eggs in a saucepan and cover with cold water.
- Bring to a boil, then boil for 7 minutes.
- Transfer the eggs to a bowl of cold water and let them cool completely.
- Once cooled, peel and mash them with a fork in a mixing bowl.
- Add the drained tuna to the mashed eggs and mix well.
- Stir in the diced green onions, Greek yogurt, cream cheese, mustard, garlic powder, salt, and pepper.
- Mix until smooth and creamy. Chill for 30 minutes before serving if desired.
- Serve with crackers, bread, cucumber slices, or low-carb chips.
Notes
- This salad keeps well in the fridge for up to 3 days.
- Great as a sandwich filling, lettuce wrap, or a dip for veggies.
- You can mash the eggs more or less depending on the texture you like.
- Use full-fat Greek yogurt and cream cheese for the best flavor and creaminess.
Gigi
Wednesday 23rd of April 2025
I have all of these ingredients in the fridge and pantry and I was just trying to decide what to make for lunch. What a great idea for a protein packed tuna salad! I can’t wait to try it!