Description
This healthy tuna and egg salad sandwich recipe is packed with lean protein and ultra flavourful. Made with a combination of Greek yogurt and mayonnaise for a lightened-up variation on a classic sandwich. Perfect for when you can’t decide between tuna salad and egg salad sandwiches!
Ingredients
Units
Scale
- 2 (5 oz/142g) cans of tuna
- 4 hard boiled eggs, chopped
- 2 celery ribs, diced
- 2 tablespoons finely chopped red onion
- 2 tablespoons relish (I used Bubbies brand)
- 1/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon dried dill or 2 tablespoons finely chopped fresh dill
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Drain the tuna and place it in a bowl. Mash/flake with a fork. Add the remaining ingredients and stir to combine.
- Serve on sandwiches, lettuce leaves, with crackers, or over a bed of greens with a drizzle of balsamic vinaigrette.
Notes
How to store:
- Store the tuna egg salad in the refrigerator in an airtight container for 3-5 days.
- Prep Time: 5 minutes
- Category: Lunch
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 275
- Sugar: 4.2 g
- Sodium: 973.6 mg
- Fat: 13.4 g
- Saturated Fat: 3.3 g
- Carbohydrates: 7.1 g
- Fiber: 0.9 g
- Protein: 29 g