This Tuna Salad with Eggs is the best healthy tuna and egg salad recipe for an occasion. This tasty twist on the classic swaps out Greek yogurt for mayo, making this a healthy, high-protein, and low-calorie snack or meal that can be enjoyed on its own, in a sandwich, with crackers, or in a wrap.

Love mayo-free salads, also try my Greek Yogurt Egg Salad, Healthy 3 Ingredient Tuna Salad, and Deviled Egg Pasta Salad.

Tuna Salad with Eggs Recipe

This Tuna Salad with Eggs recipe is the perfect combination of a Tuna Salad and Egg Salad recipe, mixing the flavors of both of these lunch classics, to create a light and flavorful meal that can be served in so many ways. If you like tuna salad and eggs, you are sure to love this fun twist that amps up the flavors and texture of this meal.

My version of this classic salad is made with creamy Greek yogurt instead of mayonnaise, making this a tangy and lower-calorie snack or meal. Plus, serving both tuna and eggs in one package, elevates the nutritional levels. This hearty salad is only 174 calories per serving and has 26 grams of protein. This recipe uses simple ingredients, making it a go-to family recipe.

This versatile dish can be served on a plate with a fork, with crackers as a spread or dip, in a wrap, or in a sandwich. You can even mix it in with pasta! Any way you serve it, it's a creamy and delicious meal that's hearty and delicious. It tastes indulgent but is completely good for you and you'll be hooked in one bite. If you are looking for a good, healthy tuna and egg salad recipe... this one is a keeper.

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Why You'll Love this Tuna Salad with Eggs recipe...

This Tuna Salad with Eggs has only 6 main ingredients and is incredibly easy to mix.
Swapping out Greek yogurt for mayo makes this super healthy and lower-calorie Tuna Egg Salad recipe.
It's filled with protein... 26 grams per serving.
You can make it ahead for lunches.
You can make it with whatever type of tuna you have.
You can customize it to match your tastes with some of my suggestions below.
Adding tuna and eggs together elevates your classic egg salad or tuna salad to a whole new level of tastiness!

Ingredients:

Here's an overview of what you'll need to make this Tuna Salad with Eggs recipe, but keep scrolling for the full recipe amounts.

Tuna: You can use your favorite type of canned tuna including light tuna or albacore tuna and chunky or flaked. I prefer using tuna packed in water because it's healthier. You just need to drain it well before preparing the recipe. I used chunky albacore tuna for the photos, to get the pretty lighter colored chunks.
Hard-Boiled Eggs: See below my tips to make the perfect hard-boiled eggs. You will need 4 of them. I also suggest making them with eggs that are still good but have been in the fridge for at least a week.
Plain Greek Yogurt: Plain Greek yogurt is the key ingredient to make this creamy and make it a no-mayo recipe. You can use full fat or low fat depending on your dietary needs. The whole milk yogurt will give you the creamiest flavor, but the low fat will have fewer calories.
Dijon Mustard: Dijon mustard adds a lot of pop and zing to this recipe, without a lot of fuss. Use your favorite type.
Sweet Pickle Relish: Pickle relish is another way to add a lot of flavor to this dish, without much chopping or fuss. I love adding a sweet pickle relish to my tuna and egg salad recipe because my southern grandmother always did.
Celery: Celery adds such a nice, fresh crunch to this Tuna Salad with eggs and is a great way to balance out the textures and add some freshness to this recipe. If you don't have it, you can leave it out or substitute red onion or green onions.

Hard Boiled Eggs Cooking Tips:

Hard-Boiled Egg Cooker: My favorite foolproof way to make hard-boiled eggs is with my DASH hard-boiled egg maker. I've always found hard-boiled eggs a bit fussy to make, and this makes perfect ones every time. If you have struggled to make hard-boiled eggs at home, buy this gadget. It's less than $30 and worth it!
Stovetop: The classic way to make hard-boiled eggs is on the stovetop. First, put the eggs in a large pot and cover them with water. Once the eggs are in the water, bring the pot to a full hard boil and then reduce the heat to a gentle boil or simmer. Let them simmer for 10 minutes. Transfer to ice water to stop the cooking process. Let them sit for 3-4 minutes before removing and peeling.
Instant Pot: A more updated way to cook them is in the Instant Pot. Cook them for 8 minutes under high pressure. Do a quick release and transfer them to cold water to stop the cooking process. Also, let them sit for 3-4 minutes before removing and peeling.

Instructions:

This is an overview of the instructions to make this Tuna Salad with Eggs recipe, but the full detailed printable recipe is below in the recipe card.

In a medium bowl add all of the ingredients - drained tuna, diced hard-boiled eggs, plain Greek yogurt, dijon mustard, pickle relish, diced celery, and celery salt. You can adjust the amount of Greek yogurt to your personal taste.
Carefully mix all the ingredients together and stir. Add salt and pepper to taste. The celery salt is pretty salty, so you will not need much salt.
Serve with crackers, as a sandwich, or in a wrap, or as some of the serving suggestions below. Garnish with fresh parsley or green onions.

Serving Suggestions:

You can serve this any way you would either a tuna salad recipe or an egg salad recipe.

As a wrap with a tortilla, fresh lettuce and tomato.
As a sandwich with lettuce and tomato slices.
With lettuce cups or as a lettuce wrap with lettuce leaves.
With crackers.
As a tuna melt. Put it on top of bread, add a slice of cheese, and toast it.
Mix it with pasta to make a tuna pasta salad.

Variations

I love this Tuna Salad with Eggs recipe as written, but here are some fun variations.

Add More Veggies: You can mix up the chopped veggies in this including chopped bell pepper, diced onion, chopped dill pickles, diced cucumber, avocado or even radishes.
Add Citrus: Add a dash of lemon juice to brighten it up.
Make it Classic: Swap out the mayonnaise for Greek yogurt to make this classic Southern style.

FAQ

Storage & Leftovers

This makes ahead well and stores well. Store any leftovers in an airtight container in the fridge for up to three days. Do be cautious of storing hard-boiled eggs though, as they have a shorter shelf life than some other foods. Store any leftovers in an airtight container in the refrigerator for up to three days.

Freezing

I would not freeze this Tuna Salad with Eggs.

Is it ok to eat tuna and egg together?

Yes! Tuna and hard-boiled eggs both taste great together and this Tuna and Egg Salad recipe is the perfect healthy way to serve them. If you are tired of just plain egg salad or plain tuna salad, this dish elevates both to a new level.

What can I mix with a can of tuna?

You can mix eggs, greek yogurt, and other classic "salad" ingredients like Greek yogurt, pickle relish, and Dijon mustard to create a fresh and healthy tuna salad with eggs that is sure to impress.

What can I mix with tuna instead of mayo?

Greek yogurt is the perfect substitute for mayo in a salad recipe. You can swap out equal parts Greek yogurt for mayonnaise.

Tuna Salad with Eggs recipe is So Good!

This Tuna Salad with Eggs is such a fabulous tuna and egg salad recipe that's filled with just the right amount of flavor, richness, and crunch. I love how adding egg and tuna together really makes both salads feel a bit more special. Plus, you have to love a dish as healthy as this one.

Add some delicious side dishes to it to round out the meal.

Make it a Meal:

Tuna and Egg Salad with no mayo! Share on X

More Greek Yogurt Salad to Try:

If you make this Tuna Salad with Eggs recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!

Tuna Salad with Eggs

Julie Wunder

This Tuna Salad with Eggs is the best healthy tuna and egg salad recipe for an occasion. This tasty twist on the classic swaps out Greek yogurt for mayo, making this a healthy, high-protein, and low-calorie snack or meal that can be enjoyed on its own, in a sandwich, with crackers, or in a wrap.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course Dinner, Lunch

Cuisine American

Servings

Calories 174 kcal

Ingredients

2 5 ounce cans of tuna, drained
4 hard boiled eggs, diced
¼ cup plain greek yogurt
1 tablespoon dijon mustard
1-2 tablespoons pickle relish
¼ cup celery, finely diced
¼ teaspoon celery salt
salt & pepper, to taste

Instructions

In a medium mixing bowl add all of the ingredients - drained tuna, diced hard-boiled eggs, plain Greek yogurt, dijon mustard, pickle relish, diced celery and celery salt.
Carefully mix all the ingredients. Add salt and pepper to taste. The celery salt is pretty salty, so you will not need much salt.
Serve with crackers, as a sandwich or in a wrap.

Notes

Storage & Leftovers

Freezing

I would not freeze this Tuna Salad with Eggs.

Nutrition

Calories: 174kcalCarbohydrates: 2gProtein: 26gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 208mgSodium: 334mgPotassium: 274mgFiber: 0.3gSugar: 1gVitamin A: 337IUVitamin C: 0.2mgCalcium: 52mgIron: 2mg

Keyword Tuna and Egg Salad Recipe, Tuna Salad with Eggs

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