Are you tired of heavy, greasy mayonnaise-laden tuna salads? Get ready to revolutionize your lunch game with this incredible Mayo-Free Tuna Egg Salad that's not just healthier, but incredibly delicious! Packed with protein, zesty flavors, and a creamy Greek yogurt base, this recipe transforms the classic tuna salad into a light, refreshing dish that will have your taste buds dancing and your body thanking you.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 can of tuna, drained
- 2 hard-boiled eggs, chopped
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Hard-boil the eggs by placing them in a pot of cold water, bringing to a boil, then reducing heat and simmering for 9-10 minutes. Immediately transfer eggs to an ice water bath to stop cooking.
- Drain the canned tuna thoroughly, using a fine-mesh strainer to remove excess liquid. Pat dry with paper towels to ensure a good texture.
- Peel the cooled hard-boiled eggs and chop them into small, uniform pieces using a sharp knife.
- Finely dice the celery and red onion, ensuring pieces are small and consistent in size for even distribution throughout the salad.
- In a medium mixing bowl, combine the drained tuna, chopped eggs, diced celery, and diced red onion.
- Add Greek yogurt and Dijon mustard to the bowl. Mix gently but thoroughly to combine all ingredients, ensuring even coating.
- Season the mixture with salt and pepper, tasting and adjusting seasoning as needed.
- Cover the bowl and refrigerate for 10-15 minutes to allow flavors to meld together.
- Before serving, give the salad a final gentle stir and garnish with freshly chopped parsley.
- Serve chilled on bread, crackers, lettuce leaves, or as a standalone salad.
Tips
- For the best texture, ensure your tuna is thoroughly drained and patted dry to prevent a watery salad.
- Use cold, hard-boiled eggs for easier peeling and a firmer texture.
- Dice your celery and onions uniformly for consistent flavor in every bite.
- Let the salad rest in the refrigerator for at least 10-15 minutes to allow flavors to meld together.
- For extra freshness, use fresh parsley and chop it just before garnishing.
- This salad is incredibly versatile - serve it on toast, in lettuce wraps, or as a protein-packed salad topping.
- For added crunch, consider mixing in some chopped almonds or sunflower seeds.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 6g
Protein: 28g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 180mg
