You can make a quick tuna salad with eggs in under 10 minutes by combining canned tuna, hard-boiled eggs, Greek yogurt (or olive oil), and fresh veggies. It’s creamy, protein-packed, and perfect for lunch or meal prep without using mayo.
Ingredients:
1 can tuna (in water or olive oil), drained
2 hard-boiled eggs, chopped
2 tbsp Greek yogurt (or 1 tbsp olive oil)
1 tbsp mustard (optional)
1 celery stalk, finely chopped
¼ red onion, chopped
Salt and pepper to taste
Fresh parsley for garnish
Optional: pickles or lemon juice
How to Make Quick Tuna Salad with Eggs:
In a medium bowl, mash the eggs lightly with a fork.
Add drained tuna, Greek yogurt or olive oil, mustard, celery, and onion.
Mix everything until well combined.
Season with salt, pepper, and a splash of lemon juice.
Serve on toast, in lettuce wraps, or with crackers.
Pro Tips & Variations:
No Greek yogurt? Use mashed avocado or hummus instead.
Add diced pickles or relish for tangy flavor.
Make it spicy with a dash of hot sauce or chili flakes.
Frequently Asked Questions (FAQ)
Q: Can I use tuna in oil for this salad?
A: Yes! Just drain it lightly and skip the olive oil or yogurt if needed.
Q: How long does tuna salad with eggs last?
A: Store in an airtight container in the fridge for up to 3 days.
Q: Is this salad good for meal prep?
A: Absolutely. It holds up well and tastes great cold.
