4 servings

Tuna Salad With Egg

Recipe by: True Taste Buds

An elevated, crave-worthy tuna salad packed with perfectly hard-boiled eggs, crisp celery, and a creamy, balanced mayonnaise and Greek yogurt dressing.

★★★★★ 4.51 from 423 votes
PREP TIME 15 mins
COOK TIME 10 mins
TOTAL TIME 25 mins
SERVINGS 4
Tuna Salad With Egg

Ingredients

  • 2 (5 ounce) cans solid white albacore tuna in water, drained and flaked
  • 3 large eggs, hard-boiled, peeled, and chopped
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely diced
  • 2 tablespoons dill pickles, finely chopped
  • 1/4 cup good quality mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh dill, chopped
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  1. Bring a small saucepan of water to a rolling boil over medium-high heat. Gently lower the eggs into the water using a slotted spoon so they do not crack on the bottom. Set a timer for exactly nine minutes. Transfer the eggs immediately into a bowl filled with ice water to stop the cooking process. Peel the completely cooled eggs and chop them into rough bite-sized pieces.
  2. Open the cans of tuna and press the lids down firmly over the sink. Transfer the well-drained meat into your medium mixing bowl. Use a fork to gently break apart the large clumps. Keep flaking until the fish resembles coarse breadcrumbs.
  3. In a separate small bowl, combine the mayonnaise and Greek yogurt. Add the fresh lemon juice and Dijon mustard. Toss in the chopped dill, kosher salt, and black pepper. Whisk everything together vigorously until completely smooth.
  4. Add the chopped celery, red onion, and dill pickles to the bowl of flaked tuna. Pour your prepared creamy dressing over the top of the dry ingredients. Add the chopped hard-boiled eggs last. Gently fold everything together from the bottom up until just combined.
  5. Cover the mixing bowl tightly with plastic wrap or a silicone lid. Place it in the refrigerator for at least 30 minutes. Give it one final gentle stir right before serving.

Notes

Tip: Older eggs are significantly easier to peel than fresh ones. If you accidentally bought oil-packed tuna, you can rinse it quickly under cold water in a fine mesh sieve. Adding the eggs last prevents the soft yolks from completely dissolving, leaving you with beautiful pops of yellow. If you absolutely cannot wait for the mandatory chill, pop the bowl into the freezer for exactly 10 minutes. Do not freeze the finished salad as the dressing will separate.

Nutrition

Calories: 285 | Carbohydrates: 3g | Protein: 24g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 165mg | Sodium: 450mg | Fiber: 1g | Sugar: 1g