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–+ servings
Bertha Jones

Creamy Healthy Tuna Egg Salad

This creamy healthy tuna egg salad is bright, textured, and makes quick joyful meals, perfect for lunches or evening snacks. With a balance of protein and crunch, it's both satisfying and easy to prepare.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 3 servings
Course: Lunch, Snack
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 can Canned Tuna (Preferably drained) Choose tuna packed in water for a lighter salad.
  • 4 pieces Hard-Boiled Eggs (Peeled and chopped) Cook the eggs in advance for faster prep.
  • 1/2 cup Mayonnaise (Or Greek yogurt for a lighter option) Greek yogurt can reduce richness.
  • 1 tablespoon Dijon Mustard (Or yellow mustard for milder taste) Add mustard to taste.
Crunch Ingredients
  • 1/2 cup Celery (Chopped) Can substitute with bell peppers.
  • 1/4 cup Dill Pickles (Chopped) Use low-sodium pickles for fewer sodium.
Seasoning
  • to taste Salt Adjust to preference.
  • to taste Black Pepper (Freshly ground) Season to taste.

Method
 

Preparation
  1. Drain the canned tuna thoroughly and place it in a medium mixing bowl; use a fork to flake it into small pieces.
  2. Chop the hard-boiled eggs and add them to the bowl with the tuna.
  3. Add 1/2 cup mayonnaise (or Greek yogurt) and 1 tablespoon Dijon mustard to the bowl. Stir gently until the tuna and eggs are evenly coated.
  4. Fold in 1/2 cup chopped celery and 1/4 cup chopped dill pickles. Mix until combined but still chunky.
  5. Season to taste with salt and freshly ground black pepper. Taste and adjust mustard, mayo/yogurt, or pickles as needed.
  6. Chill for 10–20 minutes to let flavors meld, or serve immediately on bread, crackers, or greens.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 4gProtein: 28gFat: 21gSaturated Fat: 3gSodium: 700mgFiber: 1gSugar: 1g

Notes

Store in an airtight container in the refrigerator and consume within 3–4 days for best quality. For extra freshness, refrigerate within two hours of making and use shallow containers for faster cooling.

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