Description
A delicious and healthy tuna salad made with hard-boiled eggs, Greek yogurt, and fresh vegetables.
Ingredients
Scale
- 10 ounces canned tuna in water, drained
- 2 large hard-boiled eggs, peeled and chopped
- 1/2 cup non-fat plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1/4 cup celery, finely diced
- 2 tablespoons red onion, minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1 tablespoon fresh parsley, chopped
Instructions
- Place eggs in a saucepan and cover with cold water; bring to a boil, then remove from heat, cover, and let stand for 12 minutes before transferring to an ice bath.
- In a medium mixing bowl, combine the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Add the drained tuna to the bowl, flaking it with a fork into smaller pieces.
- Fold in the chopped hard-boiled eggs, diced celery, and minced red onion.
- Gently mix until all ingredients are evenly coated with the dressing.
- Garnish with fresh parsley and serve chilled.
Notes
- Ensure to drain the tuna well for better texture.
- This salad can be served on a bed of greens or in a sandwich.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 210mg