Tuna egg salad

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 184.7
  • Total Fat: 7.6 g
  • Cholesterol: 260.8 mg
  • Sodium: 440.6 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 0.8 g
  • Protein: 26.0 g

View full nutritional breakdown of Tuna egg salad calories by ingredient
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Introduction

Simple salad that is wonderful served on romaine lettuce leaves, or with bread and sprouts. The celery adds a nice crunch! You can use real mayo, but I find that the greek yogurt works great *if* you use a dill pickle relish, as the vinegar in the pickles really rounds out the flavor. Yes, bit more sodium, but I'm okay with that.

AWESOME source of protein, here.
Simple salad that is wonderful served on romaine lettuce leaves, or with bread and sprouts. The celery adds a nice crunch! You can use real mayo, but I find that the greek yogurt works great *if* you use a dill pickle relish, as the vinegar in the pickles really rounds out the flavor. Yes, bit more sodium, but I'm okay with that.

AWESOME source of protein, here.

Number of Servings: 3

Ingredients

    4 large Hard Boiled Eggs
    1 can (5 oz) Tuna, Canned in Water, drained
    Oikos 6 oz Organic Greek Yogurt, Plain (1 small container)
    3 Tbs Fresh Chives, chopped
    .25 cup Dill Pickles (relish)
    2 stalks Celery,chopped
    1 tbsp Dill weed (I use the dry)

Tips

I prefer this on a romaine lettuce leaf or in a red bell pepper, but works great on crackers or bread, too.


Directions

hardboil eggs.

Peel, and separate yolks into a separate, smaller bowl.
In a large bowl, put in chopped egg whites, tuna, celery, chives, and dill pickle relish.

Mash the yolks separately with the greek yogurt and dried dill seasoning.

Toss all together in the big bowl, refrigerate for at least one hour before serving.

Serving Size: makes 3 1 cup servings (approx-- I just split into 3 by weight)

TAGS:  Fish | Lunch | Fish Lunch |

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