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Tuna-Egg-Salad

Tuna Egg Salad

Tuna Egg Salad
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Prep Time 10 minutes
Chilling time 30 minutes
Total Time 40 minutes
Servings: 6 1/2 people each
Course: Main Course
Cuisine: American
Calories: 178
Ingredients Method Notes

Ingredients
  

  • 3 cans tuna 6 oz each, packed in water, drained completely
  • 3 hard boiled eggs peeled and chopped (prepare these in advance)
  • 2 small dill pickles diced
  • 1 large celery rib diced
  • 1/4 cup red onion minced
  • 1 tbsp lemon juice or red wine vinegar
  • 1/4 teaspoon  garlic powder optional
  • ground black pepper to taste
  • 1/2 cup plain Greek yogurt 2% fat or higher
  • 2 tbsp mayo avocado oil mayo recommended, or use additional Greek yogurt

Method
 

  1. Start by opening the tuna can and using the lid to drain every bit of liquid into the sink, making sure no water is left behind. A watery salad can ruin the texture, so ensure the tuna is well drained. Place it in a large bowl and use a fork to break it into small, even flakes, pressing firmly and tilting the can partially to release any last drops.
  2. Next, add chopped hard-boiled eggs, diced pickles, celery, and minced red onion to the bowl. Keep the vegetable pieces about the same size or dice so every bite feels roughly balanced. This way, you get a little bit of everything — the richness of eggs, the crunch of celery, and the tang of pickles all blending together perfectly with the tuna.
  3. Sprinkle in lemon juice, red wine vinegar, garlic powder, salt, and black pepper. Add a spoon of Greek yogurt and mayo, then stir gently with a fork using a folding motion. The dressing should coat the ingredients evenly, staying creamy and slightly chunky with visible egg and vegetable bits. Avoid overmixing, as that can make it mushy instead of fresh and light.
  4. Give it a taste and adjust the seasoning with more salt or pepper if needed. Cover the bowl with plastic wrap or place it in an airtight container, then refrigerate for about thirty minutes before serving. This short chilling period lets the flavors develop, marinate, and blend beautifully, creating a noticeable difference in flavor and vegetables texture.
  5. Let the salad chill properly — this step truly enhances the flavors as they meld together. The texture becomes smooth yet firm, perfect for scooping, as the mix allows the ingredients to combine beautifully and evenly together.
  6. After mixing, enjoy the creamy balance of freshness. The cool time in the fridge helps the taste to combine and enhance, turning this simple salad into a satisfying, restaurant-quality meal you’ll want again and again.

Notes


The prep time does not include hard-boiling the eggs — allow an extra 15–20 minutes if needed.
Storage: Store the salad in an airtight container in the refrigerator for up to 5 days. Discard if left at room temperature for more than 2 hours, and avoid freezing as it can alter the texture.
Make Ahead: The flavors actually improve after 1–2 days in the refrigerator.
Substitutions: For a mayo-free version, use 10 tablespoons of Greek yogurt instead. You can also choose albacore white tuna for a milder flavor and firmer texture.