Tuna Egg Salad
Tuna Egg Salad
Ingredients
For the Salad
- 2 eggs, boiled
- 1 can tuna, drained
- 1 stalk celery, finely chopped
- 2 tablespoons green onion, chopped
- 1 dill pickle, chopped
For the Dressing
- 1/2 cup Greek yogurt
- 1 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- as needed salt
- as needed pepper
Instructions
- 1
Peel the 2 boiled eggs. Place them on a cutting board and chop them into small, even pieces. Transfer the chopped eggs to a medium-sized mixing bowl.
⏱️ 3 min
- 2
Open the can of tuna and thoroughly drain any liquid. Add the drained tuna to the bowl with the chopped eggs.
⏱️ 2 min - 3
Finely chop the 1 stalk of celery and add it to the mixing bowl.
⏱️ 2 min
- 4
Measure out 2 tablespoons of chopped green onion and add it to the bowl.
⏱️ 1 min
- 5
Chop the 1 dill pickle into small pieces and add it to the bowl with the other salad ingredients.
⏱️ 2 min
- 6
In a separate, smaller bowl, combine the 1/2 cup of Greek yogurt, 1 teaspoon of dijon mustard, and 1/2 teaspoon of garlic powder.
⏱️ 2 min
- 7
Season the dressing with salt and pepper to your desired taste. Mix the dressing ingredients together until they are well combined and smooth.
⏱️ 1 min
- 8
Pour the prepared dressing over the tuna, eggs, and chopped vegetables in the larger mixing bowl.
⏱️ 1 min
- 9
Using a spatula or large spoon, thoroughly mix all the ingredients in the bowl until everything is evenly coated with the dressing. Ensure no dry spots remain.
⏱️ 3 min
- 10
The tuna egg salad is now ready to be served. Enjoy it on bread, crackers, or lettuce wraps, optionally garnished with fresh dill.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Tuna Egg Salad
For the Salad
- 2 eggs, boiled
- 1 can tuna, drained
- 1 stalk celery, finely chopped
- 2 tablespoons green onion, chopped
- 1 dill pickle, chopped
For the Dressing
- 1/2 cup Greek yogurt
- 1 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- as needed salt
- as needed pepper
Instructions
- 1
Peel the 2 boiled eggs. Place them on a cutting board and chop them into small, even pieces. Transfer the chopped eggs to a medium-sized mixing bowl.
⏱️ 3 min - 2
Open the can of tuna and thoroughly drain any liquid. Add the drained tuna to the bowl with the chopped eggs.
⏱️ 2 min - 3
Finely chop the 1 stalk of celery and add it to the mixing bowl.
⏱️ 2 min - 4
Measure out 2 tablespoons of chopped green onion and add it to the bowl.
⏱️ 1 min - 5
Chop the 1 dill pickle into small pieces and add it to the bowl with the other salad ingredients.
⏱️ 2 min - 6
In a separate, smaller bowl, combine the 1/2 cup of Greek yogurt, 1 teaspoon of dijon mustard, and 1/2 teaspoon of garlic powder.
⏱️ 2 min - 7
Season the dressing with salt and pepper to your desired taste. Mix the dressing ingredients together until they are well combined and smooth.
⏱️ 1 min - 8
Pour the prepared dressing over the tuna, eggs, and chopped vegetables in the larger mixing bowl.
⏱️ 1 min - 9
Using a spatula or large spoon, thoroughly mix all the ingredients in the bowl until everything is evenly coated with the dressing. Ensure no dry spots remain.
⏱️ 3 min - 10
The tuna egg salad is now ready to be served. Enjoy it on bread, crackers, or lettuce wraps, optionally garnished with fresh dill.
⏱️ 3 min