Tuna Egg Salad With Greek Yogurt
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.
Servings: 4 servings
Calories: 144kcal
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.
Nutrition
Serving: 1serving | Calories: 144kcal | Carbohydrates: 2g | Protein: 16g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 205mg | Sodium: 515mg | Potassium: 187mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 377IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg